Tacos with cabbage slaw, salsa roja, and chipotle yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Tacos with cabbage slaw, salsa roja, and chipotle yogurt

Soy-Free, Pescatarian, Protein Plus

2 Servings, 710 Calories/Serving

15 Minutes

Taco-bout fast and delicious! With the heavy lifting already done by our chefs, you just cook your protein, dress the pre-cut slaw, warm up the tortillas, and put all the toppings on the table.

Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

Sustainably raised Faroe Islands skinless salmon fillets
In your bag:
Your choice of protein
Organic lime
Cabbage slaw (organic cabbage - organic carrots)
Apple cider vinegar
Mi Rancho Artisan tortillas
Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
Sunbasket chipotle yogurt (Greek yogurt - chipotle chile powder - sweet smoked paprika)

Nutrition per serving

Calories 710, Total Fat 36g (46% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 840mg (37% DV), Total Carb. 61g (22% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Wash produce before use

Cook your protein

Pat your protein dry with a paper towel (if using shrimp or scallops, rinse and drain, then pat dry; if using chicken, cut the chicken into 1-inch strips). Season your protein lightly with salt and pepper (if using salmon, generously season).

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Salmon:
Add the salmon, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate to cool slightly. Using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.

Shrimp:
Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.

Scallops:
Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board and cut into ½-inch pieces.

Chicken:
Add the chicken strips and cook, stirring occasionally, until lightly browned and just cooked through, 6 to 8 minutes.

While your protein is cooking, start preparing the rest of the meal.

Prep the lime; make the cabbage slaw

Cut the lime into wedges for garnish.

In a medium bowl, stir together the cabbage slaw and apple cider vinegar. Season to taste with salt and pepper.

Warm the tortillas

Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.

Serve

Set out the tortillas, your protein, the cabbage slaw, salsa roja, chipotle yogurt, and lime wedges. Invite everyone to assemble their own tacos.

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