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Sweet n' Smoky Salmon Tacos
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Sweet n' Smoky Salmon Tacos

Sweet n' Smoky Salmon Tacos

with Mango Salsa and Elotes-Inspired Corn

Sweet and smoky flavours reign supreme in this salmon taco! Salmon is flavoured by a fragrant Mexican spice blend, then flaked into tortillas with crunchy cabbage, sweet chipotle sauce and fresh mango-cucumber slaw. Paired with charred corn 'elotes', it's a meal as pretty to look at as it is delicious to eat!

Allergens:
Fish
Seafood/Fruit de Mer
Gluten
Milk
Egg
Mustard
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

6 unit

Flour Tortillas

(Contains Gluten)

80 g

Tomato

2 unit

Corn on the Cob

113 g

Red Cabbage, shredded

113 g

Red Onion

66 g

Mini Cucumber

7 g

Cilantro

½ unit

Red Mango

6 tbsp

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Mexican Seasoning

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

/ per serving
Calories930 kcal
Fat46 g
Saturated Fat14 g
Carbohydrate86 g
Sugar26 g
Dietary Fiber8 g
Protein44 g
Cholesterol60 mg
Sodium1270 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.

Utensils

Peeler
Large Bowl
Medium Bowl
Small Bowl
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, pit, then cut half the mango (whole mango for 4 ppl) into 1/4-inch pieces.Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Peel, then cut onion into 1/4-inch pieces.Roughly chop cilantro.

Make salsa and cabbage slaw
2

Add mango, cucumber, one third of the onions, half the cilantro, and half the vinegar to a medium bowl. Season with salt and pepper. Stir to combine.Add sour cream, remaining vinegar and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper. Stir to combine. Separate half of the crema to a small bowl.Add cabbage to large bowl of crema. Toss to combine.

Prep corn and char veggies
3

Husk corn.Halve cobs crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along cob in a downward motion, shave corn kernels off.Add corn, remaining onions, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Broil in the middle of the oven, stirring halfway, until cooked through and lightly charred, 5-6 min.

Cook salmon
4

Meanwhile, heat a large non-stick pan over medium heat.While pan heats, pat salmon dry with paper towels, then sprinkle with remaining Mexican Seasoning. Season with salt and pepper.When hot, add 1/2 tbsp (1 tbsp) oil then salmon. Pan-fry until lightly charred and cooked through, 3-4 min per side.**When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large flakes.

Warm tortillas
5

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)

Finish and serve
6

Arrange tortillas on a clean surface. Spread chipotle sauce onto tortillas. Top with slaw, salmon and mango salsa.Divide tacos and corn between plates. Top corn with feta, remaining crema and remaining cilantro.