Salmon Tacos
with Lime Crema
Who doesn't love a good taco? And when you can mix it up with salmon, charred corn salsa and quick-pickled shallots, you can make it feel a little fancy, even on an average Tuesday night -- without any fuss!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
113 g
Maïs en grains
1 pièce(s)
Échalote
2 cs
Sauce au chipotle
(Contient: Oeuf, Lait, Moutarde, Soya Peut contenir : Lait, Soya, Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Crustacés)
1 pièce(s)
Lime
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
28 g
Mélange printanier
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Preheat the oven to 450˚F.
- Wash and dry all produce.
- Pat salmon dry with paper towels, 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, on a clean cutting board, peel, then cut shallot into 1/4-inch pieces.
- Zest, then juice lime.
- To a medium bowl, add shallot. Season with salt.
- Add 1/2 tbsp (1 tbsp) lime juice, then toss to combine.
- Set aside.
- Drain and rinse corn.
- Heat a large non-stick pan over medium-high heat.
- When hot, add corn to the dry pan. Cover and cook for 7-8 min, flipping once halfway through, until dark golden-brown.
- Season with salt and pepper.
- To the bowl with shallots, add corn, then toss to combine.
- Set aside.
- To a small bowl, add sour cream and lime zest.
- Season with salt and pepper, then stir to combine.
- Set aside.
- 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!)
- When salmon is done, break salmon up into large flakes, removing and discarding skin.
- Divide spring mix between tortillas, then top with salmon.
- Drizzle over chipotle sauce.
- Top with corn salsa.
- Dollop over lime crema.
