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Smoky Salmon Tacos and Corn Salsa

Smoky Salmon Tacos and Corn Salsa

with Lime Crema
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
680 kcal
Protein
: 
37g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Sulphites
  • Wheat
  • Egg
  • Milk
  • Mustard
  • Soy
  • Milk
  • Soy
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
  • Fish
  • Wheat
  • Egg
  • Sesame
  • Gluten
  • Mustard
  • Crustaceans
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: Sulphites, Wheat May be present: Milk, Soy)

113 g

Corn Kernels

1 unit(s)

Shallot

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May be present: Milk, Soy, Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Crustaceans)

1 unit(s)

Lime

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

28 g

Spring Mix

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories680 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber5 g
Protein37 g
Cholesterol95 mg
Sodium880 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium250 mg
Iron4.5 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
•Strainer
•Zester
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

1
  • 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.**
2
  • 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.
3
  • 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.
4
  • To a small bowl, add sour cream and lime zest.
  • Season with salt and pepper, then stir to combine.
  • Set aside.
5
  • 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!)
6
  • 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.

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