Fiesta Salmon Tacos
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Fiesta Salmon Tacos

Fiesta Salmon Tacos

with Pineappe 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 crisp iceberg lettuce, sweet chipotle sauce and fresh pineapple-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.

Preparation Time35 minutes
Cooking Time15 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit(s)

Corn on the Cob

½ unit(s)

Iceberg Lettuce Head

1 unit(s)

Red Onion

1 unit(s)

Mini Cucumber

190 g


2 unit(s)

Green Onion

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

Not included in your delivery

¼ tsp


¾ tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories900 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate97 g
Sugar33 g
Dietary Fiber9 g
Protein42 g
Cholesterol105 mg
Sodium1480 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium400 mg
Iron6.5 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.


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


  • Cut pineapple into 1/4-inch pieces.
  • Thinly slice cucumber.
  • Peel, then cut red onion into 1/4-inch pieces.
  • Thinly slice green onions.
  • Remove and discard outer layer of iceberg lettuce. Cut in half then cut out stem. Thinly slice one half (use all for 4 ppl).
  • Add pineapple, cucumber, half the green onions, half the vinegar and 1/2 tsp (1 tsp) sugar 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 small bowl. Season with salt and pepper. Stir to combine. 
Prep corn and char veggies
  • 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, red 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
  • 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 chunks.
Warm tortillas
  • 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 iceberg lettuce, salmon and pineapple salsa.
  • Drizzle half the crema over top.
  • Divide tacos and corn between plates. Top corn with feta, remaining crema and remaining green onions.
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