Veggie Crunch Salmon Tacos
with Guacamole, Feta and Pepitas- Salmon
- Sulphites
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Sulphites
- Fish
- Wheat
Ingredients: Salmon fillets • Flour tortillas (wheat, sulphites) (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) • Red cabbage • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Pepitas • Rice vinegar (rice vinegar, sugar, salt) • Mexican spice blend (coriander ground, cumin, tomato powder, yellow cornmeal, sweet paprika powder, corn starch, chili pepper, yeast extract, black pepper, onion powder, garlic powder, oregano, paprika oleoresin, silicon dioxide, cayenne pepper).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
113 g
Red Cabbage, shredded
28 g
Spring Mix
1 unit(s)
Shallot
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
3 tbsp
Guacamole
7 g
Mexican Spice Blend (Low-Sodium Low-Sugar)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- In a large microwave-safe bowl, whisk together vinegar, 2 tbsp (4 tbsp) water and 1/4 tsp (1/2 tsp) sugar.
- Microwave in 15-sec increments, stirring between each one, until sugar dissolves.
- To the pickling liquid, add cabbage and shallots. Using tongs, massage pickling liquid into veggies for 1 min, then set aside in fridge to cool.
- Meanwhile, pat salmon dry with paper towels. Season with salt, pepper and Mexican Spice Blend.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add salmon. Cook for 3-4 min per side, until cooked through.**
- When salmon is done, break salmon up into large pieces, removing and discarding skin.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Drain pickled cabbage-shallot mixture. Season with salt and pepper.
- Divide spring mix between tortillas, then top with pickled cabbage-shallot mixture and salmon.
- Dollop guacamole over top, then sprinkle with feta and pepitas.
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt, pepper and Mexican Spice Blend. 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 browned and cooked through.** When salmon is done, break salmon up into large pieces, removing and discarding skin.
