Mix 1 handful of chopped cucumber with 2 tbsp of low-fat yogurt in a bowl with some chopped chives and put to one side. In a dry pan without oil, place 3 small corn tortillas over medium heat until warm. In a bowl, mix 100g of dry coleslaw mix with a squeeze of lemon juice and handful of rocket. Stuff this into the corn tortillas and add 120g of smoked salmon on top. Dice a chunk of cucumber and stir into 30g low fat natural yoghurt. Use this to drizzle over the steak and serve with a few sprigs of coriander.