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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
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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.


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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.


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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.


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Warm the tortillas

  • Wrap the tortillas in a slightly dampened paper towel.

  • On a plate, microwave, in 10 sec. increments, until warm.


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Make the garlic mayo

  • Mince the garlic.

  • In a small bowl, combine the mayo, garlic and S&P.


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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.