Chimichurri Salmon & Roasted Cauliflower Tacos
with Creamy Cilantro-Lime Slaw
- Milk
- Eggs
- Wheat
- Soy
- Fish
Smoky fajita-spiced salmon roasts beside earthy cauliflower that caramelizes to perfection in the oven. You’ll pile them into warm tortillas with a zesty cilantro-lime slaw for cool, crisp contrast, and a drizzle of bright, herbaceous chimichurri. It all cooks on one baking sheet for maximum flavor and minimum cleanup!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fajita Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Multicolored Cauliflower
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
2 ounce
Chimichurri
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Cut cauliflower into bite-size pieces. Roughly chop cilantro. Quarter lime.
-
Toss cauliflower on one side of a baking sheet with a drizzle of oil, half the Fajita Spice Blend, salt, and pepper. (For 4 servings, spread cauliflower out across entire sheet.)
-
Roast on top rack until starting to brown, 10 minutes.
- Meanwhile, pat salmon* dry with paper towels; season all over with a drizzle of oil, remaining Fajita Spice Blend, salt, and pepper.
- Once cauliflower has roasted 10 minutes, remove sheet from oven. Carefully add salmon, skin sides down, to empty side of sheet. Drizzle chimichurri over salmon and cauliflower. (For 4 servings, leave cauliflower roasting; place salmon on a second baking sheet and roast on middle rack.)
- Return to top rack and roast until cauliflower is browned and tender and salmon is cooked through, 8-10 minutes.
-
While salmon and cauliflower roast, in a medium bowl, combine coleslaw mix, mayonnaise, sour cream, half the cilantro, ½ tsp sugar, ½ tsp salt, and a squeeze of lime juice (1 tsp sugar and 1 tsp salt for 4 servings). Stir to thoroughly combine.
-
Refrigerate until ready to serve.
-
Once salmon and cauliflower are done, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
-
Divide tortillas between plates. Fill with salmon (flaking off from the skin with a fork), cauliflower, and slaw. Sprinkle with remaining cilantro and serve with remaining lime wedges on the side.
