Protein Swap | Smoky Fish Tacos
with Salsa Verde Mayo & Crunchy Slaw
Cooking time
10 minutes
Servings
2/4
Calories
700 /serving
How about landing the catch of the day in only 10 minutes? The fish goes under the broiler with smoky Mexican spices, while you whip up a creamy lime slaw. Spicy salsa verde comes in for a little extra kick.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 25g Mayonnaise
- 45ml Salsa verde
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
- 30ml Lime juice
Contains: Eggs • Salmon • Sulphites • Wheat
You will need:
Aluminum foil
Microwave
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
35 g
Saturated Fat
6 g
Sodium
810 mg
Total Carb
58 g
Sugars
6 g
Protein
36 g
Fibre
5 g
Preparation
Broil the tilapia
- Preheat the oven to broil.
- Pat the tilapia* dry; rub with a drizzle of oil, the spices and S&P.
- Arrange on a foil-lined sheet pan and broil, on the middle rack, 4 to 6 min., until cooked through.
- Transfer to a plate and flake into large pieces.
Make the slaw & salsa verde mayo
- Meanwhile, in a medium bowl, combine the cabbage, lime juice, ½ the mayo and S&P.
- In a small bowl, combine the salsa verde, remaining mayo and S&P.
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.
- Spread with the salsa verde mayo.
- Top with the tilapia and a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
