Cal Smart Salmon and Zesty Slaw Tacos
with Chipotle Sauce and Feta
Salmon gets a quick sear in the pan with our Enchilada Spice Blend for this easy and delicious weeknight number. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick!
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Soy, Sesame, Milk, Mustard, Peanuts, Tree nuts, Wheat)
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
7 g
Cilantro
113 g
Red Cabbage, shredded
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Milk, Mustard, Soy, Egg May contain traces of: Soy, Sesame, Wheat, Fish, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges.
- Roughly chop cilantro.
- Pat salmon dry with paper towels, then season with salt, Enchilada Spice Blend and pepper.
- Stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic in a large bowl. (NOTE: Reference garlic guide.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon.
- Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- Meanwhile, add cabbage and half the cilantro to the large bowl with slaw dressing.
- Season with salt and pepper, then toss to combine.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide slaw between tortillas, then top with salmon.
- Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted to get salmon, prep in the same way the recipe instructs you to prep the shrimp, then, then season with salt, Enchilada Spice Blend and pepper.
Pan-fry salmon until golden-brown and cooked through, 3-5 min per side.**
Remove and discard salmon skin. Using 2 forks, break salmon up into large flakes, then plate in the same way the recipe instructs you to plate the shrimp.
