Southwestern Salmon Tacos
with Mango Salsa
Make any night taco night with this speedy blackened salmon topped with juicy mango salsa! Don't be frightened by the name: This Cajun-inspired technique of blackening in a hot pan is all about getting that perfect spiced crust!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Southwest Spice Blend
(May contain traces of: Soy, Sesame, Milk, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Meanwhile, add cabbage, feta and remaining lime juice to a large bowl.
- Season with salt, then stir to combine. Season with pepper.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min.
- 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.
