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Fiesta Salmon Tacos
with Pineappe Salsa and Elotes-Inspired Corn
Sweet and smoky flavours reign supreme in these salmon tacos! Salmon is flavoured with our Mexican Seasoning, then flaked into tortillas with crunchy cabbage, sweet chipotle sauce and fresh pineapple-cucumber slaw. Paired with charred, elotes-inspired corn, this is a meal as pretty as it is delicious!
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 Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Corn on the Cob
113 g
Red Cabbage, shredded
1 unit(s)
Red Onion
1 unit(s)
Mini Cucumber
190 g
Pineapple
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
Not included in your delivery
¼ tsp
Pepper*
¾ tsp
Sugar*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut pineapple into 1/4-inch pieces.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Add pineapple, cucumber, one third of the onions, half the cilantro, half the vinegar and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper. Stir to combine.
- Add sour cream, remaining vinegar and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper. Stir to combine. Separate half of the crema to a small bowl.
- Add cabbage to large bowl of crema. Toss to combine.
- Husk corn.
- Halve cobs crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along cob in a downward motion, shave corn kernels off.
- Add corn, remaining onions, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven, stirring halfway, until cooked through and lightly charred, 5-6 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- While pan heats, pat salmon dry with paper towels, then sprinkle with remaining Mexican Seasoning. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil then salmon. Pan-fry until lightly charred and cooked through, 3-4 min per side.**
- When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large chunks.
- Meanwhile, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Arrange tortillas on a clean surface. Spread chipotle sauce onto tortillas. Top with slaw, salmon and pineapple salsa.
- Divide tacos and corn between plates. Top corn with feta, remaining crema and remaining cilantro.
