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Quick Caribbean Salmon Tacos
Quick Caribbean Salmon Tacos

Quick Caribbean Salmon Tacos

with Coconut-Sweet Chilli Slaw

Give salmon the "Jamaican jerk" treatment and bring the flavours of the Caribbean to taco night. For the quintessential experience, team the seasoned salmon with the refreshing crunch of coconut-sweet chilli slaw.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:
Easy Prep
Allergens:
Eggs
Fish
Gluten
Soy
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 bag

slaw mix

1 packet

coconut sweet chilli mayonnaise

1 packet

salmon

6

mini flour tortillas

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

2 tsp

white wine vinegar

Nutritional Values

Energy (kJ)3394 kJ
Fat51.2 g
of which saturates8.4 g
Carbohydrate48.4 g
of which sugars10.3 g
Protein37.9 g
Sodium1170 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Thinly slice cucumber into half-moons. • In a medium bowl, add slaw mix, coconut sweet chilli mayonnaise and the white wine vinegar. Toss to coat. Season with salt and pepper to taste.

2
2

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add salmon and gently turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until cooked through, 5-6 minutes each side. • Transfer salmon to a plate, then allow to cool slightly. Roughly chop into bite-sized chunks.

TIP: The spice blend will char a little in the pan. Don't worry, this adds to the smokey flavour!

3
3

• Heat mini flour tortillas on a plate in the microwave for 10 second bursts until warmed through.

4
4

• Build your tacos by filling each tortilla with a helping of coconut-sweet chilli slaw. • Top with Caribbean salmon and cucumber to serve. Enjoy!

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