Salmon Tacos
with Melon Salsa
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!
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, skinless
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
1 unit(s)
Lime
1 unit(s)
Mango
1 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
56 g
Green Cabbage, shredded
7 g
Cilantro
1 unit(s)
Sour Cream
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
While salmon cooks, add cabbage and remaining lime juice, in a large bowl. Using tongs, toss together. Season with salt and pepper.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.
Top tortillas with slaw, salmon and salsa, then divide between plates. Sprinkle over feta and dollop over sour cream.