In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Salmon tacos with cabbage slaw, salsa roja, and chipotle yogurt
Soy-Free, Pescatarian, Protein Plus
2 Servings, 680 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.
In your bag
- Wild Alaskan skin-on 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 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, Sesame.
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. While the fish is cooking, start preparing the rest of the meal.
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. While the shrimp is cooking, start preparing the rest of the meal.
Scallops:
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. 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. While the scallops are cooking, start preparing the rest of the meal.
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 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 meat strips and cook, stirring occasionally, until lightly browned and just cooked through, 3 to 6 minutes for steak or pork, 6 to 8 minutes for chicken. While the meat is cooking, start preparing the rest of the meal.
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 the tofu is cooking, start preparing the rest of the meal.
2
Prep the lime; make the cabbage slaw
- Cut the lime into wedges for garnish.
3
Warm the tortillas
- Remove 6 [12] tortillas from the package; save the rest for another use.
Serve