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.

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

Pre-Prepped

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

We’ve sliced the cabbage and made the chipotle yogurt and salsa roja for you, so pulling these delicious tacos together is super easy.

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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.
  • Wild Alaskan skin-on salmon fillets
  • In your bag:
  • Organic lime
  • Cabbage slaw (cabbage - 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 680, Total Fat 26g (33% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 880mg (38% DV), Total Carb. 61g (22% DV), Fiber 6g (21% DV), Total Sugars 4g (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

Cook your protein

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 tablespoon oil until hot but not smoking. Add the fish (skin side down for skin-on salmon or snapper) and cook until lightly browned (and the skin is crisp), 4 to 5 minutes. Turn 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.

Shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer jumbo shrimp to a cutting board and cut into ½-inch pieces.

Scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 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, steak, or pork strips:
  • Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat 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 oil until hot but not smoking. Add the meat strips and cook, stirring occasionally, until lightly browned and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for steak or pork.

Tofu:
  • Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes.

While your protein cooks, start preparing the rest of the meal.

2

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.

3

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, protein, cabbage slaw, salsa roja, chipotle yogurt, and lime wedges. Invite everyone to assemble their own tacos.
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