Five-spice salmon tacos with lemon-mint yogurt

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

Five-spice salmon tacos with lemon-mint yogurt

Customer Favorite

Five-spice salmon tacos with lemon-mint yogurt

Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus

2 Servings, 660 Calories/Serving

25–35 Minutes

Get to know the savory-sweet flavors of Chinese five-spice powder in these quick-cooking, gluten-free tacos.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 1 romaine heart
  • 1 cucumber
  • 1 lemon
  • 2 or 3 sprigs fresh mint
  • 2 or 3 sprigs fresh cilantro
  • ¼ cup Greek yogurt
  • 2 skin-on wild Yukon River salmon fillets (about 5 ounces each)
  • 1½ teaspoons Chinese five-spice powder
  • 8 Mi Rancho 100% corn tortillas
  • 3 tablespoons roasted pumpkin seeds
  • ¼ cup pickled jalapeños (optional)

Nutrition per serving

Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 410mg (18% DV), Total Carb. 56g (20% DV), Fiber 16g (57% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Milk, Fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the garnishes

  • Trim the root end from the romaine heart; tear the leaves into thin strips.
  • Using a peeler, cut the cucumber into thin ribbons.
  • Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
In a small bowl, stir together the yogurt, lemon zest, 1 teaspoon lemon juice, 1 teaspoon oil, and mint; season to taste with salt and pepper.


Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season with salt and pepper. Rub the salmon on both sides with the five-spice powder.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate and, using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.
While the salmon cooks, heat the tortillas.


Warm the tortillas

  • Remove 6 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 6 tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Transfer the tortillas to individual plates and top with the salmon, romaine, cucumber, and lemon-mint yogurt. Garnish with the cilantro, pumpkin seeds, and pickled jalapeños, if using. Serve with the lemon wedges.