Fiesta Salmon Tacos
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Fiesta Salmon Tacos

Fiesta Salmon Tacos

with Pineappe Salsa and Elotes-Inspired Corn

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time15 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain 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


7 g


1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

Not included in your delivery

¼ tsp


¾ tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories900 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate97 g
Sugar33 g
Dietary Fiber8 g
Protein42 g
Cholesterol105 mg
Sodium1480 mg
Trans Fat0.1 g
Potassium1600 mg
Calcium400 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Bowl
Small Bowl
Baking Sheet
Measuring Spoons
Large Non-Stick Pan


  • 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.
Make salsa and cabbage slaw
  • 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.
Prep corn and char veggies
  • 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.
Cook salmon
  • 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.
Warm tortillas
  • 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!)
Finish and serve
  • 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.
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