Meal Kit
Salmon Tacos
with queso fresco and crispy jalapeños
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
David Padilla
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 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?
In Your Box (serves 2)
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12 oz. Salmon Fillets
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
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1 oz. Queso Fresco
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½ oz. Crispy Jalapenos
- 2 Garlic Cloves
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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Calories870
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Carbohydrates64g
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Net Carbs61g
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Fat48g
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Protein47g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Medium Oven-Safe Non-Stick Pan
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 chicken breasts, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until browned, 2-3 minutes per side. Flip chicken, place pan in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
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If using wild-caught salmon, follow same instructions as regular salmon in Steps 1 and 3, searing 2-4 minutes skin side up. Flip salmon, place pan in hot oven, and roast until salmon reaches minimum internal temperature, 4-6 minutes
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1 Prepare the Ingredients
Trim and thinly slice green onions.
Halve lime and juice.Mince garlic.Place corn in a microwave-safe bowl and microwave until warm, 1-2 minutes.Let corn cool, 5 minutes.Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Make the Salsa
Once corn has cooled, add green onions, garlic (to taste), 2 tsp. lime juice, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper to bowl and stir to combine. Set aside.
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3 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 undisturbed until browned, 2-3 minutes.
Flip salmon, and place pan in hot oven. Roast until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes.While salmon roasts, warm tortillas. -
4 Warm the Tortillas
Wrap tortillas in foil and place directly on oven rack. Bake until warmed through, 5-7 minutes.
Alternatively, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. -
5 Assemble Tacos and Finish Dish
Using forks, carefully flake salmon and divide between tortillas.
Plate dish as pictured on front of card, topping flaked slamon with corn salsa, queso fresco (crumbling with your hands if necessary), sour cream, and crispy jalapeños (to taste). Bon appétit!
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