Salmon 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

For a little extra $, our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Salmon tacos with cabbage slaw, salsa roja, and chipotle yogurt

Soy-Free, Protein Plus

2 Servings, 680 Calories/Serving

15 Minutes

Our spin on the Southern California classic replaces the typical fried fish and mayo-drenched slaw with sautéed fish and a kick from chipotle Greek yogurt.

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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.
  • In your bag
  • Fish options:
  • Wild Alaskan skin-on salmon fillets
  • Sustainably raised Faroe Islands skinless salmon fillets
  • Wild Alaskan skinless halibut fillets
  • Wild skin-on snapper fillets
  • Organic lime
  • Mi Rancho Artisan tortillas
  • Organic shredded cabbage
  • Organic shredded carrots
  • Apple cider vinegar
  • Sunbasket salsa roja (fire roasted tomatoes - lime juice - onion - garlic - salt - cilantro)
  • Sunbasket spicy chipotle yogurt (Greek yogurt - chipotle chile powder - sweet smoked paprika)

Nutrition per serving

Calories 680, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 880mg (38% DV), Total Carb. 61g (22% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 50g
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.

Instructions

Wash produce before use

1

Prep and cook the fish

  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking.

For salmon (skin-on): Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.

For salmon (skinless): Add the fish and cook until lightly browned on the bottom side, 4 to 6 minutes. Turn over and cook until flesh is opaque and flaky, 1 to 2 minutes.

For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn over and cook until flesh is opaque and flaky, 2 to 4 minutes.

For snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Transfer to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces. While the fish is cooking, prepare the lime and warm the tortillas.

2

Prep the toppings; warm the tortillas

  • Cut the lime into wedges for garnish.
  • In a medium bowl, mix the carrots, cabbage, and cider vinegar. Season with kosher salt and freshly ground pepper to taste.
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. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

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