Sofrito Salmon Tacos
with Sweet Onion, Cotija & Cilantro
- Milk
- Wheat
- Soy
- Fish
Tender poached chicken is shredded and simmered in a rich sofrito sauce (sautéed peppers, garlic, and herbs) with sweet caramelized onion for these vibrant tacos. Diced fresh tomato, crumbled cotija cheese, and cilantro add bright contrast to the savory filling. Serve with lime wedges on the side for a final citrusy squeeze.
Ingredients
2 ounce
Red Sofrito
1 unit
Tomato Paste
1 unit
Onion
½ cup
Cotija Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Mexican Spice Blend
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and thinly slice onion. Dice tomato into ¼-inch pieces. Finely chop cilantro. Quarter lime.
Once water is boiling, add chicken* to pot; poach until cooked through, 10-15 minutes.
Transfer chicken to a large bowl and shred meat with two forks. Discard poaching liquid.
While chicken poaches, heat a drizzle of oil in a large pan over medium-high heat. Add onion, 1 TBSP sugar (2 TBSP for 4 servings), salt, and pepper; cook, stirring occasionally, until onion is softened and transluscent, 6-8 minutes.
Transfer onion to a plate.
Return onion and shedded chicken to pan with sauce; stir until fully combined. Remove from heat.
Add a drizzle of oil to pan used for onion over medium-high heat. Add tomato paste and cook, stirring, until darkened and fragrant, 30-60 seconds. Stir in sofrito, stock concentrate, Mexican Spice Blend, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occassionally, until liquid has reduced and slightly thickened, 1-2 minutes.
Add caramelized onion and shedded chicken to pan with sauce; stir until fully combined.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
Divide tortillas between plates. Using tongs or a slotted spoon, divide sofrito chicken between tortillas. Top with tomato, cotija, and cilantro. Serve with lime wedges on the side.
