with Tangy Slaw and Avocado Crema
Ingredients: Salmon fillets • Avocado • Romaine lettuce • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Green cabbage • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lime • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Jalapeno • Cilantro • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Salmon Fillets, skin-on
500 g
Flour Tortillas
6 unit(s)
Green Cabbage, shredded
113 g
Avocado
2 unit(s)
Jalapeño
1 unit(s)
Lime
1 unit(s)
Cilantro
14 g
Sour Cream
86 mL
Feta Cheese, crumbled
0.5 cup
White Wine Vinegar
3 tbsp
Zesty Garlic Blend
7 g
Spring Mix
56 g
Oil*
1 tsp
Sugar*
2 tsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Thinly slice jalapeño.
- To a small pot, add vinegar, 2 tbsp (1/4 cup) water, 2 tsp (4 tsp) sugar and half the jalapeños. (Tip: Like things spicy? Use all the jalapeños.) Season with salt. Bring to a simmer over medium-high.
- Cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat.
- To a medium bowl, transfer cabbage and jalapeños, including liquid. Set aside in the fridge to cool.
- Pat salmon dry with paper towels. Season with salt, pepper and three-quarters of the Zesty Garlic Blend.
- To a parchment-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over salmon. Flip to coat. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Roughy chop cilantro.
- Zest, then juice half the lime. Cut remainig into wedges.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- To a large bowl, add avocado, sour cream, lime zest, lime juice and remaining Zesty Garlic Blend. Season with salt and pepper. Mash together using a fork or potato masher.
- Stir in half the cilantro.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Carefully remove salmon skin. Cut into 1/4-inch strips, if you like. (Note: if you don't like salmon skin, simply discard.)
- Using two forks, gently flake salmon into bite-sized pieces.
- Drain pickled cabbage and jalapenos. Add remaining cilantro. Toss to combine.
- Arrange tortilas on a clean surface.
- Spread avocado crema over tortillas.
- Top with spring mix, pickled cabbage slaw, salmon and salmon skin, if using.
- Sprinkle feta over top.
- Squeeze a lime wedge over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
1300
kcal
Calories
81
g
Fat
21
g
Saturated Fat
82
g
Carbohydrate
16
g
Sugar
18
g
Dietary Fiber
70
g
Protein
205
mg
Cholesterol
1370
mg
Sodium
0.3
g
Trans Fat
2550
mg
Potassium
500
mg
Calcium
6.5
mg
Iron
