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Salmon Tacos

Salmon Tacos

Salmon Tacos

with Melon Salsa

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Make any night taco night with this speedy blackened salmon, slaw and melon taco! Don't be frightened by the name though. This Cajun technique of blackening in a hot pan is all about getting that perfect crust from the aromatic spices!

Allergens:

Fish

•Seafood/Fruit de Mer

•Gluten

•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 Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

285 g

Jumbo Salmon Fillet

(Contains: Fish, Seafood/Fruit de Mer)

6 unit

Flour Tortillas

(Contains: Gluten)

1 tbsp

Southwest Spice Blend

1 unit

Lime

113 g

Honeydew melon

66 g

Mini Cucumber

¼ cup

Feta Cheese

(Contains: Milk)

113 g

Green Cabbage, shredded

7 g

Cilantro

3 tbsp

Sour Cream

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Energy (kJ)0 kJ

Calories790 kcal

Fat47 g

Saturated Fat12 g

Carbohydrate54 g

Sugar9 g

Dietary Fiber3 g

Protein41 g

Cholesterol20 mg

Sodium1020 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

•Paper Towel

•Small Bowl

•Zester

•Medium Bowl

•Measuring Spoons

•Medium Non-Stick Pan

•Large Bowl

•Tongs

Cooking Steps

PREP

1

Before starting, wash and dry all produce. Zest and juice the lime. Cut cucumber into 1/4-inch pieces. Cut melon into 1/4-inch pieces. Roughly chop cilantro. Pat salmon dry with paper towels, then sprinkle over Southwest spice blend. Season with salt and pepper. Set aside.

MAKE SALSA

2

Combine melon, cucumber, cilantro, lime zest, 1 tbsp lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl), in a medium bowl. Season with salt and pepper.

COOK SALMON

3

Heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 2-3 min per side. Using a wooden spoon, break up salmon into bite-sized pieces.

DRESS SLAW

4

While salmon cooks, add cabbage and remaining lime juice, in a large bowl. Using tongs, toss together. Season with salt and pepper.

WARM TORTILLAS

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.

FINISH AND SERVE

6

Top tortillas with slaw, salmon and salsa, then divide between plates. Sprinkle over feta and dollop over sour cream.

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