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Sheet Pan Salmon Tacos

Sheet Pan Salmon Tacos

with DIY Baja Sauce
4.5(12)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
820 kcal
Protein
: 
38g protein
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Wheat
  • Sulphites
  • Mustard
  • Milk
  • Egg
  • Tree nuts
  • Egg
  • Milk
  • Sesame
  • Soy
  • May contain traces of allergens
  • Gluten
  • Fish
  • Crustaceans
  • Wheat
  • Sulphites
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

6 unit(s)

Flour Tortillas

(Contains: Tree nuts, Egg, Milk, Sesame, Soy, May contain traces of allergens, Wheat, Sulphites)

1 unit(s)

Sweet Bell Pepper

1 tbsp

Tex-Mex Paste

(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)

1 unit(s)

Lime

1 unit(s)

Sour Cream

(Contains: Milk)

2 tbsp

Mayonnaise

(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

56 g

Green Cabbage, shredded

113 g

Corn Kernels

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories820 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber6 g
Protein38 g
Cholesterol105 mg
Sodium1210 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium250 mg
Iron5 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.
•Parchment Paper
•Baking Sheet
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Measuring Cups
•Zester
•Large Bowl

Cooking Steps

PDF
Prep and bake salmon and peppers
1
  • Core, then cut pepper into 1/4-inch strips.
  • Add peppers and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper. Toss to combine. 
  • Combine Tex-Mex paste and 1/2 tbsp (1 tbsp) oil in a small bowl. 
  • Pat salmon dry with paper towels, then season with salt and pepper. 
  • Add salmon to other side of sheet. Spread Tex-Mex paste mix onto salmon.
  • Bake in the middle of the oven until peppers are tender and tialpia is cooked through, 10-14 min.**
Cook corn
2
  • Meanwhile, heat a large non-stick pan over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
  • Add corn and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper. 
  • Remove from heat. Set aside, still covered.
Prep and make slaw
3
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Add lime zest, half the lime juice, 1 tbsp (2 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then combine.
  • Add cabbage, then toss to combine. 
Make Baja sauce
4
  • Add sour cream, remaining mayo, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then combine. 
Warm tortillas
5
  • Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
Finish and serve
6
  • When salmon is done, use two forks to break salmon up into large flakes.
  • Divide tortillas between plates. 
  • Spread Baja sauce onto tortillas.
  • Top each tortilla with salmon, peppers, corn and cabbage. 
  • Squeeze a lime wedge over top, if desired. 
Modularity Step (under step 1)
7

If you've opted to get salmon, prep and cook it in the same way the recipe instructs you to prep and cook the tilapia.**

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