Cali-Inspired Salmon Tacos
with Pinepple-Pepper Salsa- Salmon
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Soy
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Sulphites
- Tree nuts
- Fish
- Wheat
- Egg
- Sesame
- Mustard
- Crustaceans
- Peanuts
Ingredients: Salmon fillets • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 unit
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
1 unit
Diced Pineapple Cup
1 unit
Sweet Bell Pepper
7 g
Cilantro
1 unit
Lime
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
56 g
Spring Mix
3 tbsp
Guacamole
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
8 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
Not included in your delivery
3.5 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Pat salmon dry with paper towels. Drizzle 2 tsp (4 tsp) oil over top. Sprinkle over Enchilada Spice Blend, then season with salt and pepper.
- Arrange salmon, skin-side down, on a parchment-lined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Strain pineapple.
- Roughly chop cilantro.
- Zest, then juice lime.
- Meanwhile wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas.)
- To a small bowl, add lime zest, guacamole and half the lime juice. Season with salt and stir to combine.
- To a medium bowl, add remaining lime juice, pineapple, peppers, cilantro, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. Set aside.
- Gently remove the skin on the salmon, if you like, then discard.
- Cut salmon into six equal pieces.
- Divide half the spring mix between tacos. Top with salmon, then drizzle over chipotle sauce.
- Dollop over guacamole.
- Divide half the pineapple salsa between tacos.
- Sprinkle half the crispy shallots and feta over tacos.
- To the bowl with remaining salsa, add remaining spring mix, then toss to combine. Season with salt and pepper.
- Divide tacos and salad between plates.
- Sprinkle remaining crispy shallots over salad.
