Protein Swap | Salmon Tacos Rápidos
with Cubanelle Slaw & Roasted Garlic Mayo
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
We put these tacos on a 10-minute timer! Warmed flour tortillas welcome spiced pan-seared salmon fillets. Set the fish off with a bouncy slaw combining finely sliced cubanelle pepper, cabbage and scallion. Give it all some slide with a roasted garlic mayo.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Garlic clove
- 1 Cubanelle pepper
- 1 Scallion
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Eggs • Salmon • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
6 g
Sodium
1330 mg
Total Carb
66 g
Sugars
10 g
Protein
38 g
Fibre
5 g
Preparation
Sauté the cubanelle pepper
- Core and thinly slice the cubanelle pepper lengthwise; halve crosswise.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cubanelle pepper and S&P. Sauté, 1 to 2 min., until crisp-tender.
- Add ⅓ of the vinegar; toss well.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the tilapia
- Pat the tilapia dry; season with ½ the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a plate and flake into large pieces.
Make the slaw
- Meanwhile, thinly slice the scallion crosswise.
- In a large bowl, combine the remaining vinegar and spices, a drizzle of oil and S&P.
- Add the cabbage, cubanelle pepper and scallion; toss well.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Make the garlic mayo
- Mince the garlic.
- In a small bowl, combine the mayo, garlic and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Spread with a spoonful of the** garlic mayo**.
- Top with the tilapia and a spoonful of the slaw.
- Serve the remaining garlic mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
