Boom Boom Salmon Tacos with Quick-Pickled Vegetables
Prep & Cook Time:10-15 min.
Cook Within:4 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
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
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.
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.
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.
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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