Quick Cali-Style Salmon Tacos
with Avo Sauce and Slaw- 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 be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
3 tbsp
Guacamole
1 unit(s)
Lime
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: 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 facts
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 towerls. Season 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The enchilada-spiced salmon and avocado sauce were highlights, though some reviewers found the overall seasoning a bit mild.
- Ease of prep: This dish comes together quickly and is straightforward to prepare, even on a busy weeknight.
- Suggestions: Add a jalapeño for quick pickling or boost the coleslaw dressing with extra lime juice to better balance the spiced salmon. Some reviewers also suggested sour cream in place of mayo for the sauce to add a tangier finish.
- Portions: Some reviewers felt the meal was not quite filling enough on its own and would have appreciated an extra salmon fillet.
