Baja Salmon Tacos
with Slaw and Zesty Guac Sauce- Salmon
- Sulphites
- Mustard
- Egg
- Wheat
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Sulphites
- Fish
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) • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • 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) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Cilantro.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
170 g
Coleslaw Cabbage Mix
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
3 tbsp
Guacamole
1 unit(s)
Lime
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
7 g
Cilantro
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Zest, then juice lime.
- Roughly chop cilantro.
- Pat salmon dry with paper towels.
- Season salmon with Enchilada Spice Blend, salt and pepper.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- To the bowl with dressing, add cilantro and coleslaw cabbage mix. Toss to combine, then season with salt and pepper.
- To a small bowl, add mayo, lime zest and guacamole. Season with salt and pepper. Set aside.
- Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Carefully remove salmon skin, if you like. Break salmon into large flakes.
- Arrange tortillas on a clean surface.
- Divide coleslaw between tortillas, then top with salmon.
- Dollop guac sauce over top of tacos.
- Divide tacos between plates.
