Meal Kit

Culinary Collection

Salmon Taco Bowl

with fajita rice

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Salmon), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Over 30g protein

Monique Volz started her popular food and lifestyle blog, Ambitious Kitchen, with a simple goal of inspiring home cooks in and out of the kitchen. Home Chef and Ambitious Kitchen have teamed up to bring you exciting new flavors!

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 1 Green Bell Pepper
  • 5.47 oz. Long Grain White Rice
  • 4 oz. Fire Roasted Salsa
  • 1 Lime
  • Info
    2 oz. Greek Yogurt
  • 2 oz. Pico de Gallo Guacamole
  • 2 Green Onions
  • 3 tsp. Fiesta Seasoning
  • 1 tsp. Sugar
Contains: Artificial Colors
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl

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 the Ingredients

    Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

    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.

  2. 2

    Start the Rice

    Place a medium pot over medium heat and add 2 tsp. olive oil.

    Add bell peppers and white portions of green onions to hot pot and stir occasionally until softened, 4-6 minutes.

  3. 3

    Finish the Rice

    Stir half the salsa (to taste; reserve remaining for garnish), 3/4 tsp. salt, half the fiesta seasoning (reserve remaining for salmon), 11/4 cups water, and rice into hot pot. Bring to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner and set aside.

    While rice cooks, continue recipe.

  4. 4

    Roast the Salmon

    In a mixing bowl, combine remaining fiesta seasoning, a pinch of salt, and sugar. Set aside.

    Pat salmon dry. Place salmon on prepared baking sheet.

    Top salmon with 1 tsp. olive oil and 1 tsp. lime juice, then evenly top with sugar mixture. Massage oil, lime juice, and sugar mixture into salmon.

    Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

    Carefully remove from oven.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with salmon. Garnish with yogurt, remaining salsa (to taste), green portions of green onions, and guacamole. Squeeze lime wedges over to taste. Bon appétit!

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