Prep & Bake Tex-Mex Salmon Tacos
Includes recyclable aluminum tray
- Milk
- Eggs
- Wheat
- Soy
- Fish
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!
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
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
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 (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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the complementary flavors and textures, though some found it mild and wanted more heat or seasoning.
- Ease of prep: Super easy and quick to make, ready in under 20 minutes with minimal cleanup using the disposable tray.
- Suggestions: Try adding guacamole, fresh avocado, or jalapeños for extra flavor; consider a vinegar-based slaw instead of mayo-based.
- Portions: Good amount of salmon for most, though some felt there wasn't quite enough fish for all six tacos.
Reviews from our home cooks
This is delicious and very easy. Easy to fix and clean up too.
I was concerned that there were too many flavors going on, but they worked very well together!
Wow! Definitely in my top 3 favorite menu items. (Although I did add white rice to the tacos and a fresh avocado)
These are really the best we've had in many weeks. Fantastic!
Good flavor, decent amount of salmon, but the coleslaw mix was going bad
Very messy and not as tasty as I hoped it would be. I usually really like salmon recipes too.
Salmon was perfect but not wild about the mango chutney and seasoning.
A nice option would be to offer low fat mayo for the coleslaw and light sour cream
A better flavor combination. The mango chutney needed more mango flavor to give a sweet contrast.
Quick and easy, flavor was just a little off with salmon and sauce.
