Prep & Bake Tex-Mex Salmon Tacos
with Mango Chutney, Creamy Slaw & Lime Crema
These flavor-packed tacos deliver restaurant-quality taste in under 30 minutes. Oven-baked spice-crusted salmon is loaded into warm tortillas and topped with sweet mango chutney, creamy slaw, lime crema, and crispy onions. Perfect for turning any weeknight into Taco Tuesday!
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
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Oven-Ready Tray
2.5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 ounce
Mango Chutney
½ tablespoon
Mexican Spice Blend
4 ounce
Coleslaw Mix
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Quarter lime.
-
Drizzle oven-ready tray with oil. Pat salmon* dry with paper towels and place, skin sides down, on tray. Rub all over with oil; season with salt, pepper, and half the Mexican Spice Blend (all for 4). (For 4, divide ingredients between two trays.)
-
Bake on top rack rack (be sure your oven has preheated!) until salmon is cooked through, 12-15 minutes. (For 4, place trays side by side on top rack.)
- Meanwhile, in a medium bowl, mix together mayonnaise, half the vinegar, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings).
- Add coleslaw mix to bowl; toss until evenly coated.
- When salmon has 5 minutes remaining, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
- Meanwhile, in a small bowl, mix together sour cream and juice from half the lime. Add water
1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
-
Using a fork, flake salmon into pieces.
-
Divide tortillas between plates; fill with salmon. Top with mango chutney, creamy slaw, crispy onions, and lime crema. Serve with remaining lime wedges on the side.
