Shortcut Tamarind Salmon Tacos
with Creamy Slaw & Spring Onion
Slathered in our tamarind honey-soy glaze, the stickiest salmon awaits you. Once cooked and coated, flake it to serve in these soft tortillas and then pile them high with a creamy slaw and spring onion. This meal will change how you eat salmon forever.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Slaw Mix
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Garlic
1
Spring Onion
1 sachet
Tamarind Seasoning
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tbs
vinegar (white wine or rice wine)
Cooking Steps
• Finely chop garlic. • In a small bowl, combine tamarind seasoning, garlic, the honey, soy sauce and vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with a paper towel. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat, then add the honey-soy glaze and gently toss salmon to coat.
• In a large bowl, combine slaw mix, the mayonnaise and a drizzle of olive oil. Season to taste with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Flake salmon into bite-sized chunks. • Build tacos by filling with some creamy slaw and tamarind salmon. • Spoon over any remaining glaze from the pan. • Sprinkle with sesame seeds to serve. Enjoy!
