Express
One Pan
Salmon Street Tacos
with chipotle corn slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
- Pescatarian
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Cooked White Rice
- 4 Small Flour Tortillas
- 3 oz. Frozen Corn
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 1½ fl. oz. Chipotle Ranch Dressing
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Taco Seasoning
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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Calories720
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Carbohydrates69g
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Net Carbs64g
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Fat32g
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Protein35g
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Sodium1410mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Microwave-Safe Bowls
- 1 Microwave
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat salmon dry and season flesh side with taco seasoning and a pinch of pepper. -
2 Cook and Flake the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner and transfer salmon to a plate. Rest, 5 minutes. Once cool enough to handle, discard skin and flake salmon into bite-sized pieces.While salmon cooks, continue recipe. -
3 Assemble the Slaw
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 45-60 seconds.
Carefully remove from microwave. Let cool, 1 minute.Once cool enough to handle, stir in cabbage, white portions of green onions, half the cilantro (reserve remaining for rice), dressing (to taste), and a pinch of salt and pepper until combined. Set aside. -
4 Heat Rice and Tortillas and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In another microwave-safe bowl, combine rice and 1/4 tsp. salt. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in 1 tsp. lime juice (to taste), green portions of green onions, and remaining cilantro until combined. Rest 2 minutes. Fluff rice with a fork.Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with salmon and slaw (to taste). Squeeze lime wedges over to taste. Bon appétit!
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