Mexican-Inspired Salmon Tacos
with Coleslaw
Everyone loves taco night, and these are sure to satisfy your taco craving! Tender salmon is flavoured with Mexican spices and quickly pan-fried to bring a savoury, tangy bite to the tacos. The super fresh slaw adds a layer of crunch, while the soft flour tortillas tie it all together in a single mouth-watering dish! Yum!
Ingredients: Salmon fillets • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Jalapeno pepper.
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)
1 unit(s)
Lime
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Jalapeño
16 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Triticale, Peanuts, Tree nuts)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Milk, Sesame, Soy, Tree nuts, Egg)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Garlic Puree
(May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Egg)
6 tbsp
Guacamole
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Zest, then juice half the lime (whole lime for 4 servings).
- Cut any remaining lime into wedges.
- Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- In a large bowl, add mayo, half the lime zest, half the lime juice and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Stir to combine.
- Add coleslaw cabbage mix. Toss to combine
- Pat salmon dry with paper towels.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.**
- When salmon is done, break salmon up into large pieces, removing and discarding skin.
- Add Mexican Seasoning, half the garlic puree and half the jalapeños. (Like things spicy? Add all the jalapeño!) Cook for 1 min, stirring often, until fragrant.
- Meanwhile, to a small bowl, add sour cream, remaining lime zest, remaining lime juice and 1 tsp garlic puree. Season with salt and pepper, then stir to combine.
- Wrap tortillas in paper towels. Microwave for 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Arrange tortillas on a clean surface.
- Top tortillas with salmon and jalapeños and some coleslaw.
- Dollop garlic-lime crema and guacamole over top.
- Squeeze over a lime wedge, if you like.
- Serve remaining coleslaw on the side.
If you've opted to get salmon, pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** When salmon is done, break salmon up into large pieces, removing and discarding skin. Follow the rest of the recipe as written.
