Blackened Salmon Tacos
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Blackened Salmon Tacos

Blackened Salmon Tacos

with Corn Salsa and Lime Guacamole

Make any night taco night with this 20 minute blackened salmon, slaw and guac taco! Don't be frightened by the name though. This cajun technique of blackening in a hot pan is all about getting that perfect crust from the aromatic spices!

Tags:
Eat First
Allergens:
Seafood/Fruit de Mer
Fish
Gluten

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

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

227 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

6 unit

Flour Tortillas

(Contains Gluten)

56 g

Corn Kernels

170 g

Napa Cabbage, shredded

1 unit

Avocado

1 unit

Lime

10 g

Garlic

80 g

Tomato

1 tbsp

Southwest Spice Blend

Not included in your delivery

3 tbsp

Oil*

3 tsp

Salt*

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Nutrition Values

Energy (kJ)0 kJ
Calories863 kcal
Fat45 g
Saturated Fat6 g
Carbohydrate81 g
Sugar4 g
Dietary Fiber10 g
Protein36 g
Cholesterol62 mg
Sodium229 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

Garlic Press
Zester
Paper Towel
Measuring Spoons
Small Bowl

Instructions

1 PREP
1

If you'd like warm tortillas, wrap them in paper towels and microwave until they are warm and flexible, about 30 sec. Blackening is the Cajun technique of searing in a hot pan! It's all about getting that perfect crust from aromatic spices!

Wash and dry all produce.* Mince or grate 1 clove garlic (dbl for 4 ppl). Finely chop cabbage. Zest and juice the lime(s). Cut the tomato(es) into 1/4 inch cubes. Pat the salmon dry with paper towels. In a medium bowl, toss the salmon with the Southwest spice blend. Season with salt and pepper. Set aside.

2 MAKE SLAW
2

In another medium bowl, combine the tomatoes, corn, cabbage, lime zest, 1 tbsp lime juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

3 COOK FISH
3

Heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the salmon. Pan-fry until 'blackened' or dark golden-brown and cooked through, 2 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F.**) Using a wooden spoon, break up the salmon into bite-sized pieces.

4 MAKE GUACAMOLE
4

Meanwhile, peel and cut the avocado(es) into 1/2-inch cubes. In a small bowl, add the avocado, garlic and remaining lime juice. Using a fork, mash together until creamy. Season with salt and pepper.

5 FINISH AND SERVE
5

Divide the tortillas between the plates. Top the tortillas with salsa, salmon and dollop with the guacamole.