Grilled Salmon Tacos

Name: Grilled Salmon Tacos with Foil Pouch Veggies and Lime Crema
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Salmon Fillets, skin-on; 6 unit(s) Flour Tortillas; 8 g Mexican Seasoning; 1 unit(s) Sour Cream; 113 g Corn Kernels; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Lime; 7 g Cilantro; 6 unit(s) Wooden Skewers; 1 unit(s) Shallot; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*

with Foil Pouch Veggies and Lime Crema

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Mexican food-lovers, unite! Seasoned salmon and veggies cook perfectly on the grill, taking some of the heat out of the kitchen. Zesty lime crema adds a tangy finishing touch.

Ingredients: Salmon fillet • 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 • Thaw-friendly corn (corn, modified vinegar) • Limes • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Wooden skewer.

Tags:

Family Friendly

•Quick

Allergens:

Salmon

•Sulphites

•Wheat

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

6 unit(s)

Flour Tortillas

8 g

Mexican Seasoning

1 unit(s)

Sour Cream

113 g

Corn Kernels

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lime

7 g

Cilantro

6 unit(s)

Wooden Skewers

1 unit(s)

Shallot

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values

Calories720 kcal

Fat31 g

Saturated Fat7 g

Carbohydrate76 g

Sugar16 g

Dietary Fiber6 g

Protein37 g

Cholesterol70 mg

Sodium1000 mg

Trans Fat0.1 g

Potassium1350 mg

Calcium225 mg

Iron5 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.

Utensils

•Shallow Dish

•Zester

•Aluminum Foil

•Measuring Spoons

•Strainer

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F). Wash and dry all produce.
Soak skewers in warm water for 5 min.

Meanwhile, core, then cut pepper into 1/4-inch slices.
Finely chop cilantro.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
In a small bowl, combine sour cream, lime zest, half the cilantro and 1 tsp (2 tsp) of the lime juice. Season with salt and pepper
Peel, then cut shallot into 1/8-inch slices.
In a small bowl, combine remaining lime juice, 1/4 tsp (1/2 tsp) sugar and salt. Add shallots, then mix to combine.

To a medium bowl, add corn, peppers and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then stir to combine. Arrange veggie mixture on one side of a 18x12-inch piece of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 servings.)
Wrap tortillas in foil.

Pat salmon dry with paper towels. Remove and discard skin. Cut into 1-inch pieces. Season with remaining Mexican Seasoning, salt and pepper.
Drain skewers, then divide and thread salmon evenly onto skewers. Place assembled skewers on a plate to bring salmon to the grill.

Bring foil pouch, tortillas, salmon skewers and a clean plate to the grill.
Place foil pouch on one side of the grill. Close lid and grill 12-14 min, until tender. Remove to plate.
Meanwhile, place the tortilla packet on the grill next to foil packs. Close lid and grill 5-6 min, flipping once, until warmed through.
Add salmon skewers to the grill. Close lid and grill for 3-5 min per side, until cooked through.**
Remove salmon skewers to the clean plate.

Divide tortillas between plates. Top with veggies.
Top with salmon and pickled shallots.
Drizzle with crema.
Sprinkle with remaining cilantro.
Squeeze a lime wedge over top, if you like.

If you've opted to get salmon, pat dry with paper towels. Remove and discard skin. Cut into 1-inch pieces. Season with remaining Mexican Seasoning, salt and pepper. Drain skewers, then divide and thread salmon pieces evenly onto skewers. Cook salmon in the same way the recipe instructs you to cook shrimp, increasing grill time to 3-5 min per side.