Boom Boom Salmon Tacos with Quick-Pickled Vegetables
Prep & Cook Time:10-15 min.
Cook Within:3 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Boom! Pow! Zap! These aren't just fight noises from comic books; they're the feeling you'll have as these salmon tacos hit the tongue. The boom boom heat of the boom boom sauce and pow pow crunch of tangy pickled vegetables, not to mention the flaky salmon which zaps you with its pure deliciousness.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using mahi-mahi, follow same instructions as salmon in Step 1, cooking until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as salmon in Step 1, cooking until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Omit flaking.
If using Impossible burger, follow same instructions as salmon in Step 1, breaking burger until heated through, 4-6 minutes. Omit flaking.
If using diced chicken, follow same instructions as salmon in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Omit flaking.
Cook the Salmon
Pat salmon dry, and season flesh side with seasoning blend.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner and remove salmon to a plate. Let cool, 5 minutes.
Once cooled, flake salmon into bite-sized pieces.
While salmon cooks, pickle vegetables.
Pickle the Vegetables
Trim cucumber, halve lengthwise, then cut into ½” half-moons.
Combine cucumber, matchstick carrot, rice wine vinegar, and a pinch of salt and pepper in a mixing bowl. Set aside to pickle, at least 5 minutes.
While vegetables pickle, cook bok choy.
Cook the Bok Choy
Place another medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and bok choy hot pan. Stir often until stems just begin to soften, 5-7 minutes.
Remove from burner.
Finish the Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Combine mayonnaise and Sriracha (to taste) in another mixing bowl.
Plate dish as pictured on front of card, filling tortillas with bok choy, salmon, mayonnaise-Sriracha, pickled vegetables, and wontons. Bon appétit!
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