Smokin' Salmon Tacos
with Corn & Chayote Salsa
Cooking time
10 minutes
Servings
2/4
Calories
930 /serving
Ultra-tender flakes of salmon. Smoky Mexican spices. A hot pan. Enough said—almost. The salsa has its own bright ideas: crisp shards of chayote and fresh corn hit with just-squeezed lime. Fish tacos are a real catch when they’re ready in just 10 minutes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Chayote
- 1 Lime
- 1 Ear of corn
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 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: Eggs • Salmon • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
52 g
Saturated Fat
7 g
Sodium
780 mg
Total Carb
84 g
Sugars
12 g
Protein
40 g
Fibre
10 g
Preparation
Char the corn
- Preheat the air fryer to 375°F. Lightly oil the basket.
- Cut the corn kernels off the cob.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the corn and cook, stirring often, 3 to 5 min., until beginning to brown; season with S&P.
- Transfer to a medium bowl.
Fry the salmon
- Meanwhile, pat the salmon* dry and rub with a drizzle of oil; season with ⅔ of the spices and S&P.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- Transfer to a plate and flake into large pieces.
Mise en place
- Meanwhile, cut the chayote into matchsticks.
- Juice the lime.
- In a small bowl, combine the mayo, ⅓ of the lime juice, the remaining spices and S&P.
Make the salsa
- To the bowl of corn, add the chayote, vinegar, remaining lime juice, a drizzle of oil and S&P; toss well.
Warm the tortillas & serve
- Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
- Divide the tortillas between your plates.
- Spread with the lime mayo.
- Top with the salmon and salsa. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
