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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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!)
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.
