Smokin' Salmon Tacos
with Corn & Chayote Salsa
Cooking time
10 minutes
Servings
2/4
Calories
920 /serving
Ultra-tender flakes of salmon. Smoky Mexican spices. A hot pan. Enough said—almost. The salsa has its own bright ideas: crisp shards of chayote and fresh corn hit with just-squeezed lime. Fish tacos are a real catch when they’re ready in just 10 minutes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lime
- 1 Ear of corn
- 1 Chayote
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs • Salmon • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
55 g
Saturated Fat
7 g
Sodium
580 mg
Total Carb
74 g
Sugars
8 g
Protein
40 g
Fibre
7 g
Preparation
Char the corn
- Preheat the air fryer to 375°F. Lightly oil the basket.
- Cut the corn kernels off the cob (shuck if necessary).
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the corn and cook, stirring often, 3 to 5 min., until beginning to brown; season with S&P.
- Transfer to a medium bowl.
Fry the salmon
- Meanwhile, pat the salmon* dry and rub with a drizzle of oil; season with ⅔ of the spices and S&P.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- Transfer to a plate and flake into large pieces.
Mise en place
- Meanwhile, cut the chayote into matchsticks.
- Juice the lime.
- In a small bowl, combine the mayo, ⅓ of the lime juice, the remaining spices and S&P.
Make the salsa
- To the bowl of corn, add the chayote, vinegar, remaining lime juice, a drizzle of oil and S&P; toss well.
Warm the tortillas & serve
- Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
- Divide the tortillas between your plates.
- Spread with the lime mayo.
- Top with the salmon and salsa. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
