15 Minute Meal Kit

Boom Boom Salmon Tacos with Quick-Pickled Vegetables

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • Info
    6 Small Flour Tortillas
  • 1 Persian Cucumber
  • 3 oz. Matchstick Carrots
  • 1 tsp. Sriracha
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • ½ oz. Seasoned Rice Vinegar
  • 2 Heads of Baby Bok Choy
  • Info
    ½ oz. Wonton Strips
  • Info
    0.84 oz. Mayonnaise

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.

  • Nutrition (per serving)

  • Calories
    810
  • Carbohydrates
    58g
  • Fat
    44g
  • Protein
    43g
  • Sodium
    1388mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare Ingredients and Pickle Vegetables

    Trim cucumber, halve lengthwise, then cut into ½” half-moons. Combine cucumber, carrot, rice vinegar, and a pinch of salt and pepper in a mixing bowl. Set aside to pickle, at least 5 minutes.

  2. 2

    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 sear 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, cook bok choy.

  3. 3

    Cook the Bok Choy

    Remove any discolored outer leaves from bok choy and trim ends. Cut into ½" strips. Place another medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and bok choy to hot pan. Stir often until stems soften, 5-7 minutes. Remove from burner.

  4. 4

    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 mixture, pickled vegetables, and wontons. Bon appétit!

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