Shortcut Tamarind Salmon Tacos
with Creamy Slaw & Spring Onion
Tags:
Easy
Allergens:
Pesce
•Gluten
•Soja
•Hvede
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 Time10 minutes
DifficultyEasy
Ingredients
Serving amount
280 g
Salmon
1 packet
Slaw Mix
1
Spring Onion
1
Garlic
6
Mini Flour Tortillas
packet
Slaw Mix
1 sachet
Tamarind Seasoning
Nutritional Values
Calories623 kcal
Energy (kJ)2610 kJ
Fat28.1 g
of which saturates6.3 g
Carbohydrate50.6 g
of which sugars9.3 g
Dietary Fibre6.9 g
Protein37.1 g
Sodium977 mg
The average adult daily energy intake is 8700 kJ
Cooking Steps
1
• Finely chop garlic. Thinly slice spring onion. • In a small bowl, combine tamarind seasoning, the garlic, honey, soy sauce and vinegar.
2
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with 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.
3
• In a large bowl, combine slaw mix, the mayonnaise and a drizzle of olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
4
• 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. Garnish with spring onion to serve. Enjoy!
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