Cal Smart Salmon and Zesty Slaw Tacos
with Chipotle Sauce and Feta
Salmon gets pan-fried 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.
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) • Red cabbage • 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) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic.
The quantities provided above are averages only.
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(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
7 g
Cilantro
113 g
Red Cabbage, shredded
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
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
Cooking Steps
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (whole lime for 4 servings). Cut remaining lime into wedges.
- Roughly chop cilantro.
- Pat salmon dry with paper towels. Season with Enchilada Spice Blend, salt and pepper.
- In a large bowl, stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic. (NOTE: Reference garlic guide.)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon.
- Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin.
- Meanwhile, to the large bowl with the slaw dressing, add cabbage and half the cilantro.
- 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.)
- 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 and season with Enchilada Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin. Follow the rest of the recipe as written.
