Fiesta Salmon Tacos
with Pineappe Salsa and Elotes-Inspired Corn- Salmon
- Sulphites
- Wheat
- Milk
- Mustard
- Soy
- Egg
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Fish
- Sulphites
- Wheat
- Peanuts
- Tree nuts
- Mustard
Sweet and smoky flavours reign supreme in these salmon tacos! Salmon is flavoured with our Mexican Seasoning, then flaked into tortillas with crunchy cabbage, sweet chipotle sauce and fresh pineapple-cucumber slaw. Paired with charred, elotes-inspired corn, this is a meal as pretty as it is delicious!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Corn on the Cob
113 g
Red Cabbage, shredded
1 unit(s)
Red Onion
1 unit(s)
Mini Cucumber
190 g
Pineapple
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Mustard, Soy, Egg, Milk May be present: Fish, Sesame, Soy, Sulphites, Wheat)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Mexican Seasoning
(May be present: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
Not included in your delivery
¼ tsp
Pepper*
¾ tsp
Sugar*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut pineapple into 1/4-inch pieces.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Add pineapple, cucumber, one third of the onions, half the cilantro, half the vinegar and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper. Stir to combine.
- Add sour cream, remaining vinegar and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper. Stir to combine. Separate half of the crema to a small bowl.
- Add cabbage to large bowl of crema. Toss to combine.
- Husk corn.
- Halve cobs crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along cob in a downward motion, shave corn kernels off.
- Add corn, remaining onions, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven, stirring halfway, until cooked through and lightly charred, 5-6 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- While pan heats, pat salmon dry with paper towels, then sprinkle with remaining Mexican Seasoning. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil then salmon. Pan-fry until lightly charred and cooked through, 3-4 min per side.**
- When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large chunks.
- Meanwhile, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Arrange tortillas on a clean surface. Spread chipotle sauce onto tortillas. Top with slaw, salmon and pineapple salsa.
- Divide tacos and corn between plates. Top corn with feta, remaining crema and remaining cilantro.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The sweet and spicy profile was a hit, with the pineapple salsa and charred corn adding refreshing and delicious elements to the dish.
- Ease of prep: Some found it fiddly and time-consuming, especially shaving corn off the cob; consider pre-cut corn for convenience.
- Suggestions: Balance sweetness by reducing pineapple or sugar; add jalapeños or more cilantro for depth. Try with chicken for a different protein option.
- Portions: Several noted generous portions overall, though some felt the salmon serving or tortilla size was smaller than expected.
- Texture: Cook tortillas carefully to avoid chewiness; some found the cabbage slaw texture off-putting and preferred to omit it.
