Slathered in a tamarind honey-soy glaze, the stickiest salmon awaits you. Once cooked and coated, flake it to serve in these soft tortillas, then pile them high with a creamy slaw and spring onion. This meal will change how you eat salmon forever.
This recipe is under 650kcal per serving.
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.
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Slaw Mix
1
Spring Onion
1
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Tamarind Seasoning
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)
2 tbs
Mayonnaise
(Contains: Eggs;)
• Finely chop garlic. Thinly slice spring onion.
• 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 and a drizzle of olive oil. Season to taste with salt and pepper.
• Microwave mini flourtortillas on a microwave-safe 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 over spring onion to serve. Enjoy!