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
A note about serious food allergies
Fish tacos may have passed the Rubicon from hip to ordinary, but that doesn't make them any less delicious. This variation has flaky, healthy salmon topped with a delicious corn salsa, crumbly queso fresco, and, for a slight kick (or more, depending on your tastes), crispy jalapeño pieces. These hand-held flavor delights are also easy and quick to make, a weeknight dinner of dreams. Who needs to be hip, when you're satisfied and full?
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 Oven-Safe Non-Stick Pan
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 the Ingredients
Trim and thinly slice green onions.
Halve lime and juice.
Place corn in a microwave-safe bowl and microwave until warm, 1-2 minutes.
Pat salmon fillets dry, and season flesh side with cilantro lime seasoning, ¼ tsp. salt and a pinch of pepper.
[AFTERPARTY: PICS NEED TO ALL REDO WITH SALMON IN SHOT FOR SEASONING. TEST TO MAKE SURE SEASONING BLEND WORKS ON SALMON]
Make the Salsa
Combine corn, green onions, garlic (to taste), 2 tsp. lime juice, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl.
Cook the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Place salmon in hot pan, skin side up. Cook until browned, 2-3 minutes.
Flip salmon, place pan in oven, and roast until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
While salmon roasts, warm tortillas.
Warm the Tortillas
Wrap tortillas in foil and place directly on oven rack. Bake until warmed through, 5-7 minutes.
Assemble the Tacos
Using forks, carefully flake salmon and divide between tortillas.
Plate dish as pictured on front of card, topping tacos with corn salsa, queso fresco (crumble if necessary), sour cream, and crispy jalapeños. (Taste crispy jalapeños before you add them to tacos. They are spicy!) Bon appétit!
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