Quick Caribbean Salmon Tacos
with Coconut-Sweet Chilli Slaw- Eggs
- Fish
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
- Crustaceans
- Mollusc
- Milk
- Soy
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!*
Ingredients
1
cucumber
1 bag
slaw mix
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
2 tsp
white wine vinegar
Utensils
Cooking Steps
• 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.
• 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!
• Heat mini flour tortillas on a plate in the microwave for 10 second bursts until warmed through.
• Build your tacos by filling each tortilla with a helping of coconut-sweet chilli slaw. • Top with Caribbean salmon and cucumber to serve. Enjoy!
