Salmon tacos with cabbage slaw, guacamole, and chipotle yogurt

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Salmon tacos with cabbage slaw, guacamole, and chipotle yogurt

Soy-Free

2 Servings, 760 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
  • Organic lime
  • Mi Rancho Artisan tortillas
  • Sunbasket cabbage slaw (organic shredded cabbage - organic shredded carrots - apple cider vinegar - kosher salt - black pepper)
  • Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)
  • Sunbasket spicy chipotle yogurt (organic Greek yogurt - chipotle chile powder - sweet smoked paprika)

Nutrition per serving

Calories 760, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 1350mg (59% DV), Total Carb. 68g (25% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 54g
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 the salmon

  • 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 oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes for skin-on salmon or halibut and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or halibut and 1 to 2 minutes for skinless salmon. Transfer to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces, discarding the skin if desired.
While the fish cooks, prepare the lime.

2

Prep the lime and warm the tortillas

  • Cut the lime into wedges for garnish.
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 slaw, guacamole, chipotle yogurt, and lime wedges. Invite everyone to assemble their own tacos.