In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon tacos with cabbage slaw, salsa roja, and chipotle yogurt
Soy-Free, Pescatarian, Protein Plus
2 Servings, 700 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
- 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 700, Total Fat 35g (45% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 860mg (37% DV), Total Carb. 62g (23% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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 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.
Steak 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. While the meat is cooking, start preparing the rest of the meal.
Chicken breasts:
- Pat the chicken dry with a paper towel; cut into 1-inch strips. 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 chicken strips and cook, stirring occasionally, until lightly browned and just cooked through, 6 to 8 minutes. While the chicken is cooking, 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.