Chimichurri Salmon & Roasted Cauliflower Tacos

with Creamy Cilantro-Lime Slaw

Allergens: Milk, Eggs, Wheat, Soy, Fish

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Fajita Spice Blend

    1 tablespoon

  • Mayonnaise

    2 tablespoon

  • Specialty Cauliflower

    1 unit

  • Lime

    1 unit

  • Flour Tortillas

    6 units

  • Coleslaw Mix

    4 ounce

  • Cilantro

    ¼ ounce

  • Chimichurri

    2 ounce

  • Salmon

    10 ounce

  • Salt

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

Cooking steps
1

  • 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.

2

  • 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.

3
  • 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.

 

 

4

  • 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.

5

  • Once salmon and cauliflower are done, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

6

  • 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.