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Southwestern Salmon Tacos

Southwestern Salmon Tacos

with Mango Salsa
3.5(154)
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Calories
: 
770 kcal
Protein
: 
38g protein
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Sulphites
  • Wheat
  • Milk
  • Soy
  • Oats
  • Rye
  • Sesame
  • Triticale
  • Milk
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
  • Wheat
  • Mustard
  • Peanuts
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: Soy, Oats, Rye, Sesame, Triticale, Milk, May contain traces of allergens, Sulphites, Wheat)

1 tbsp

Southwest Spice Blend

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

1 unit(s)

Lime

1 unit(s)

Mango

3 unit(s)

Radish

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

56 g

Green Cabbage, shredded

7 g

Cilantro

1 unit(s)

Sour Cream

(Contains: Milk)

1 unit(s)

Tomato

Not included in your delivery

1.5 tbsp

Oil*

0.06 tsp

Salt*

½ tsp

Sugar*

0.06 tsp

Pepper*

Calories770 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber6 g
Protein38 g
Cholesterol100 mg
Sodium920 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium350 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.
•Zester
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl

Cooking Steps

PDF
Prep
1
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Peel, pit, then cut mango into 1/4-inch pieces.
  • Cut tomato into 1/4-inch pieces.
  • Halve radishes, then cut into 1/4-inch half-moons. 
  • Roughly chop cilantro.
  • Pat salmon dry with paper towels, then season with Southwest Spice Blend and salt.
Make mango salsa
2
  • Add tomatoes, mango, cilantro, lime zest, 1 tbsp (2 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl.
  • Season with salt and pepper, then stir to combine.
Cook salmon
3
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
  • When salmon is done, remove and discard skin. Using 2 forks, break salmon up into large flakes.
Dress slaw
4
  • Meanwhile, add cabbage, feta and remaining lime juice to a large bowl.
  • Season with salt, then stir to combine. Season with pepper.
Warm tortillas
5
  • Wrap tortillas in paper towels. 
  • Microwave until warm and flexible, 1 min.
Finish and serve
6
  • Divide tortillas between plates. Top with slaw, salmon, mango salsa and radishes. 
  • Dollop sour cream over top. 
  • Squeeze a lime wedge over top, if desired. 


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