Cal Smart Salmon and Zesty Slaw Tacos
with Chipotle Sauce and Feta
Salmon gets a quick sear in the pan with our Enchilada Spice Blend in this easy and delicious weeknight dish. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
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 Salmon)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit
Garlic, cloves
1 unit
Lime
7 g
Cilantro
113 g
Red Cabbage, shredded
1 unit
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges.
- Roughly chop cilantro.
- Pat salmon dry with paper towels. Season with Enchilada Spice Blend, salt and pepper.
- Stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic in a large bowl. (NOTE: Reference garlic guide.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon.
- Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- Meanwhile, add cabbage and half the cilantro to the large bowl with slaw dressing.
- Season with salt and pepper, then toss to combine.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Remove and discard salmon skin. Using a fork, flake into large bite sized pieces.
- Divide slaw between tortillas, then top with salmon.
- Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted to get salmon, pat dry with paper towels, then season with Enchilada Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
Remove and discard salmon skin. Using a fork, flake into large bite sized pieces.
