Meal Kit
Fried Jalapeño and Salmon Tacos
with cabbage slaw
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Wheat
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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9 oz. Salmon
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6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 1 Jalapeno Pepper
- 1 oz. Hot Jalapeno Jelly
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0.84 oz. Mayonnaise
- ¼ oz. Cilantro
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¼ oz. Flour
- 1 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories810
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Carbohydrates59g
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Net Carbs55g
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Fat51g
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Protein33g
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Sodium1240mg
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
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1 Prepare the Ingredients
Stem and tear cilantro leaves.
Halve lime. Cut one half into wedges and juice the other half.Slice jalapeño into thin rounds. Wash hands and cutting board after working with jalapeño. -
2 Fry the Jalapeños
Line a plate with a paper towel.
In a mixing bowl, combine flour and jalapeños and toss until lightly coated.Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add jalapeños (to taste) to hot pan and stir occasionally until browned, 2-3 minutes.Remove from burner. Transfer to towel-lined plate. -
3 Cook the Salmon
Pat salmon dry and season flesh side with chile and cumin rub and 1/4 tsp. salt.
Place another medium non-stick pan over medium heat and add 1 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, 3-4 minutes per side.Remove from burner.Remove skin and flake salmon. Add jalapeño jelly (to taste) and stir until salmon is evenly coated. Salmon will be hot! Use a utensil.While salmon cooks, continue recipe. -
4 Make the Slaw
In another mixing bowl, combine mayonnaise, 1 Tbsp. lime juice, and a pinch of salt and pepper. Add cabbage and toss until fully coated. Set aside.
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5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with salmon and topping with slaw, cilantro, and fried jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!
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