Salmon Tacos with melon Salsa
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, sans la peau
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Oeuf, Lait, Noix, Sésame, Soya, Blé)
1 cs
Mélange d'épices Sud-Ouest
(Peut contenir Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)
1 pièce(s)
Lime
1 pièce(s)
Mangue
1 pièce(s)
Mini concombres
¼ tasse(s)
Feta, émietté
56 g
Chou vert, émincé
7 g
Coriandre
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
½ cc
Sucre*
3 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
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.