Prep & Bake Tex-Mex Salmon Tacos

Includes recyclable aluminum tray

Allergens: Milk, Eggs, Wheat, Soy, Fish

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Oven-Ready Tray

    1 unit

  • White Wine Vinegar

    2½ teaspoon

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Flour Tortillas

    6 units

  • Crispy Fried Onions

    1 unit

  • Mango Chutney

    2 ounce

  • Mexican Spice Blend

    ½ tablespoon

  • Coleslaw Mix

    4 ounce

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Quarter lime.

2

  • 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.)

3
  • 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.
4
  • When salmon has 5 minutes remaining, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
5
  • 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.
6

  • 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.