Meal Kit
Wonton Battered Salmon Tacos
with avocado and citrus slaw
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
Chef
Sarah Thomsen
Combine the crunch of wontons with the tender flakiness of salmon, and you've got one of the A-one, top of the heap, best in class fish tacos. A slaw dressed in orange, sesame, and ginger, the heat of marinated jalapeños, and, best of all, fresh and creamy, a base of avocado are all part of the magic, combined together for bite after bite of pure perfection.
In Your Box (serves 2)
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9 oz. Salmon
- 1 Avocado
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Jalapeno Pepper
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¼ cup Tempura Mix
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1 fl. oz. Mandarin Orange Sesame Ginger Dressing
- 1 fl. oz. White Wine Vinegar
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½ oz. Wonton Strips
- 2 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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Calories900
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Carbohydrates73g
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Net Carbs62g
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Fat54g
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Protein35g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 3 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
Customize It Instructions
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If using customized protein, pat dry and season both sides with chile and cumin rub
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If using whole chicken breasts, follow same instructions as salmon in Steps 3 and 4, coating one side with batter and wontons, then cooking, wonton side down first, until golden brown, 5-7 minutes per side. Slice into ½” pieces.
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If using mahi-mahi, follow same instructions as salmon in Steps 3 and 4, coating one side with batter and wontons, then cooking, wonton side down first, until golden brown, 3-4 minutes per side.
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If using shrimp, follow same instructions as salmon in Steps 3 and 4, coating one side with batter and wontons, then cooking, wonton side down first, until golden brown, 2-3 minutes per side (no need to flake or slice).
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1 Prepare the Ingredients
Crush wonton strips.
Stem jalapeño, seed, remove ribs, and slice thinly. Wash hands and cutting board after working with jalapeño.Pat salmon dry, and season flesh side with chile and cumin rub. -
2 Marinate Jalapeño and Dress Slaw
Combine jalapeño and vinegar in a mixing bowl. Set aside to marinate, at least 10 minutes.
While jalapeño marinates, in another mixing bowl, combine slaw mix and dressing. Set aside. -
3 Prepare the Salmon
In another mixing bowl, combine tempura mix and 1 Tbsp. water until a thin batter forms. If too thick, stir in additional 1 Tbsp. water.
Place a salmon fillet in tempura batter, flesh side down. Coat flesh side completely.Transfer salmon to a plate, flesh side up, and top evenly with wontons, pressing gently to adhere. -
4 Cook the Salmon
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add salmon, wonton side down, to hot pan and cook until golden-brown, 2-3 minutes.Flip, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Remove salmon to a plate. Flake salmon into 1/2" chunks. Remove and discard salmon skin. -
5 Prepare Avocado, Warm Tortillas, and Finish Dish
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" slices.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Plate dish as pictured on front of card, filling tortillas with avocado, slaw, marinated jalapeño (to taste), and salmon pieces. Bon appétit!
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