New England Breaded Salmon Tacos
with Creamy Slaw and Crispy Shallots- Salmon
- Sulphites
- Wheat
- Mustard
- Egg
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Wheat
- Egg
- Fish
- Mustard
- Sesame
- Sulphites
- Tree nuts
- Peanuts
Ingredients: Salmon fillets • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (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) • Baby tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Creole spice blend (mustard) (salt, spices (mustard) and herbs, dehydrated garlic, canola oil, silicon dioxide) • Green onion.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
84 mL
Dill Pickle, sliced
170 g
Coleslaw Cabbage Mix
113 g
Baby Tomatoes
2 unit(s)
Green Onion
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
8 g
Creole Spice Blend
(Contains: Mustard May be present: Tree nuts, Wheat, Milk, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- In a small bowl, combine panko and half the Creole Spice Blend.
- In another small bowl, combine 1 tbsp (2 tbsp) mayo and remaining Creole Spice Blend.
- Pat salmon dry with paper towels. Brush mayo mixture over the tops and sides of salmon. Sprinkle panko mixture over top and sides, pressing gently to adhere.
- 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, drain then finely chop pickles.
- Thinly slice green onions.
- Quarter tomatoes.
- When salmon is almost done, 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 warm tortillas!)
- To a large bowl, add coleslaw cabbage mix, pickles, half the green onions, remaining mayo, 1/4 tsp (1/2 tsp) sugar and half the vinegar (use all for 4 servings).
- Season with salt and pepper, then toss to combine.
- When salmon is done, gently remove and discard skin, if you like.
- Cut salmon into large chunks.
- Divide tortillas between plates. Top with some slaw, salmon, tomatoes and crispy shallots.
- Sprinkle remaining green onions over top.
- Serve any remaining slaw on the side.
