Salmon Tacos
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Make any night taco night with this speedy blackened salmon, slaw and melon 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!

Allergens:
Wheat
Sulphites

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Salmon Fillets, skinless

250 g

Salmon Fillets, skinless

Flour Tortillas

6 unit(s)

Flour Tortillas

(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)

Southwest Spice Blend

6 g

Southwest Spice Blend

(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)

Lime

1 unit(s)

Lime

Mango

1 unit(s)

Mango

Mini Cucumber

1 unit(s)

Mini Cucumber

Feta Cheese, crumbled

¼ cup

Feta Cheese, crumbled

Green Cabbage, shredded

56 g

Green Cabbage, shredded

Cilantro

7 g

Cilantro

Sour Cream

1 unit(s)

Sour Cream

Not included in your delivery

Sugar*

½ tsp

Sugar*

Oil*

3 tbsp

Oil*

Salt and Pepper*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories540 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate72 g
Sugar23 g
Dietary Fiber6 g
Protein11 g
Cholesterol0 mg
Sodium760 mg
Trans Fat0 g
Potassium600 mg
Calcium200 mg
Iron4.5 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

Medium Bowl
Large Bowl
Tongs

Cooking Steps

PREP
1

Zest and juice the lime. Cut cucumber into 1/4-inch pieces. Cut melon into 1/4-inch pieces. Roughly chop cilantro. Pat salmon dry with paper towels, then sprinkle over Southwest spice blend. Season with salt and pepper. Set aside.

MAKE SALSA
2

Combine melon, cucumber, cilantro, lime zest, 1 tbsp lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl), in a medium bowl. Season with salt and pepper.

COOK SALMON
3

Heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 2-3 min per side. Using a wooden spoon, break up salmon into bite-sized pieces.

DRESS SLAW
4

While salmon cooks, add cabbage and remaining lime juice, in a large bowl. Using tongs, toss together. Season with salt and pepper.

WARM TORTILLAS
5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.

FINISH AND SERVE
6

Top tortillas with slaw, salmon and salsa, then divide between plates. Sprinkle over feta and dollop over sour cream.