Tex-Mex Fish Taco Bowls
with Spicy Salsa Verde Cream
Cooking time
15 minutes
Servings
2/4
Calories
300 /serving
Welcome tacos out of their shells! Each quick-made bowl is mounded with warm, Tex-Mex-spiced rice (conveniently pre-cooked!) and golden-browned salmon set off with fixings galore: vinegar-spritzed radishes and tomato, softened leaves of kale and sour cream fired up with salsa verde.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 120g Chopped kale
- 100g Radishes
- 1 Tomato
- 30ml Red wine vinegar
- 227g Pre-cooked basmati rice
- 45ml Salsa verde
- 43ml Sour cream
- 13g Tex-Mex Mood spices (paprika, salt, oregano, canola oil, celery seeds, garlic, onion, black pepper, Cayenne pepper, cellulose fiber, cumin, bay leaves, hickory smoke flavour)
Contains: Milk • Salmon • Sulphites
You will need:
Microwave
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
7 g
Saturated Fat
3 g
Sodium
610 mg
Total Carb
51 g
Sugars
7 g
Protein
9 g
Fibre
4 g
Preparation
Mise en place
- Slice the radishes.
- Small-dice the tomato.
- In two small separate bowls, toss the radishes and tomato with a splash of the vinegar and S&P.
Cook the salmon
- Pat the salmon dry; season with ¾ of the spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the salsa verde sour cream
- Meanwhile, in a third small bowl, combine the sour cream, salsa verde and S&P.
Warm the rice
- In a medium bowl, combine the rice, remaining spices and S&P.
- Cover tightly with plastic wrap and poke a few small holes.
- Microwave, 1 to 2 min., until warmed through.
Finish & serve
- In a large bowl, combine the kale, remaining vinegar, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
- Divide the rice between your bowls.
- Top with the radishes, tomato, kale and salmon.
- Drizzle with the salsa verde sour cream. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
