Smoky Salmon Tacos and Corn Salsa
with Lime Crema
Tags:
Family Friendly
Allergens:
Salmon
•Sulphites
•Wheat
•Egg
•Milk
•Mustard
•Soy
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Corn Kernels
1 unit(s)
Shallot
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 unit(s)
Lime
1 unit(s)
Sour Cream
28 g
Spring Mix
Nutrition Values
Calories580 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber3 g
Protein34 g
Cholesterol85 mg
Sodium730 mg
Trans Fat0 g
Potassium900 mg
Calcium225 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.
Instructions
1
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet. Spread half the chipotle sauce over the tops of the salmon.
- Roast in the middle of the oven until cooked through, 7-10 min.**
2
- Meanwhile, on a clean surface, peel, then cut shallot into 1/4-inch pieces.
- Zest, then juice lime.
- Add shallot to medium bowl. Season with salt.
- Add 1/2 tbsp lime juice to the bowl, then toss to combine.
- Set aside.
- Drain and rinse corn.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add corn to the dry pan. Cover and cook, flipping once halfway through, until dark golden-brown, 7-8 min.
- Season with salt and pepper.
- Add corn to the bowl with shallots, then toss to combine.
- Set aside.
4
- Add sour cream and lime zest to a small bowl.
- Season with salt and pepper, then toss to combine.
- Set aside.
5
- 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 the tortillas!)
6
- If desired, gently remove and discard salmon skin.
- Using 2 forks, break salmon up into large flakes.
- Divide spring mix between tortillas, top with salmon.
- Drizzle over remaining chipotle sauce.
- Top with corn salsa.
- Dollop over lime crema.