Fiesta Salmon Tacos
with Pineappe Salsa and Elotes-Inspired Corn
Sweet and smoky flavours reign supreme in this salmon taco. Salmon is flavoured by a fragrant Mexican spice blend, then flaked into tortillas with crisp iceberg lettuce, sweet chipotle sauce and fresh pineapple-cucumber slaw. Paired with charred corn "elotes," it's a meal as pretty to look at as it is delicious to eat!
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
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit
Corn on the Cob
½ unit
Iceberg Lettuce Head
1 unit
Red Onion
1 unit
Mini Cucumber
190 g
Pineapple
2 unit
Green Onion
1 unit
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
Instructions
- Cut pineapple into 1/4-inch pieces.
- Thinly slice cucumber.
- Peel, then cut red onion into 1/4-inch pieces.
- Thinly slice green onions.
- Remove and discard outer layer of iceberg lettuce. Cut in half then cut out stem. Thinly slice one half (use all for 4 ppl).
- Add pineapple, cucumber, half the green onions, 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 small bowl. Season with salt and pepper. Stir 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, red 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 iceberg lettuce, salmon and pineapple salsa.
- Drizzle half the crema over top.
- Divide tacos and corn between plates. Top corn with feta, remaining crema and remaining green onions.
