Quick Cali-Style Salon Tacos
with Avo Sauce and Slaw
Light and fresh, these tacos are ready for you with minimal work. Crunchy, tangy slaw, topped with spiced salmon and a lime guacamole.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Crustaceans, Fish, Gluten, Sulphites)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Milk)
7 g
Cilantro
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lime.
- Roughly chop cilantro.
- Pat salmon dry. Sprinkle over Enchilada Spice Blend, then season with 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 lime juice , 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cilantro and coleslaw mix to the bowl with dressing. Toss to combine, then season with salt and pepper.
- To a small bowl, add mayo, lime zest and guacamole. Season with salt and pepper, to taste. 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 desired. Break salmon into 1-inch flakes.
- Arrange tortillas on a clean surface.
- Divide coleslaw between tortillas, then top with salmon.
- Dollop over guac mayo sauce.
- Divide tacos between plates.
