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For a weeknight supper that’s ready in minutes, fold flaky salmon into soft flour tortillas, along with sweet and charred spring onions, and a dollop of thick avocado crema.
What You Get
Wild salmon (see note below)
Avocado lime crema
What You’ll Need
Makes 3 servings
25 minutes active
25 minutes total
Trim the spring onions, and cut them lengthwise into halves or quarters, depending on size. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving. Remove the salmon from the packaging and pat dry with paper towels. Sprinkle generously with the adobo seasoning and season with salt.
In a large nonstick frying pan over medium-high heat, warm 3 tablespoons olive oil. Add the spring onions (it’s okay if they don’t totally fit, the tops will wilt down), and sear until they begin to char, 3 to 5 minutes. Flip the spring onions and sear on the other side, 2 to 3 minutes. Transfer to a board and season lightly with salt. When cool enough to handle, roughly chop.
Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon oil. When the pan is searing hot, add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 4 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well. Transfer to the cutting board with the spring onions.
Meanwhile, to warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, and fill with flakes of salmon and charred spring onions. Drizzle with the avocado crema, scatter with the cilantro leaves, and serve warm, with the lime wedges for squeezing.
Note: The salmon arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: milk, fish, wheat.