Protein Swap | Easy Salmon Tacos
with Tomatillo Salsa Cruda & Spicy Pickled Jalapeño
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Come on over to our taco stand at the beach. We’ve got some killer condiments lined up for you: homemade tomatillo salsa sweetened with honey, a crisp slaw sharpened with cilantro, and quick-pickled jalapeño for some hot stuff here and there.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 14g Cilantro
- 225g Tomatillos
- 1 Jalapeño pepper
- 7g Honey
- 30ml Apple cider vinegar
- 30g Cotija cheese (contains lipase)
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk • Salmon • Sulphites • Wheat
You will need:
Grater
Microwave
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
29 g
Saturated Fat
7 g
Sodium
800 mg
Total Carb
68 g
Sugars
12 g
Protein
40 g
Fibre
8 g
Preparation
Make the pickled jalapeño
- Preheat the air fryer to 375°F. Lightly oil the basket.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- In a small bowl, combine the jalapeño, ½ the vinegar, 1 tbsp hot water (double for 4 portions) and S&P.
- Set aside to pickle.
Make the salsa & slaw
- Meanwhile, roughly chop the cilantro leaves and stems.
- Remove the husks from the tomatillos; grate over a medium bowl.
- To the bowl, add the honey, ½ the cilantro and S&P; stir well.
- In a second medium bowl, combine the cabbage, remaining cilantro and vinegar, a drizzle of oil and S&P.
Fry the shrimp
- Pat the shrimp* dry (remove the shells from the tails if desired); rub with a drizzle of oil, the spices and S&P.
- Place in the air fryer and fry, 3 to 5 min., until opaque and cooked through.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Top with the shrimp, slaw, salsa and pickled jalapeño.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
