Cajun-spiced Salmon Tacos
with Caramelised Pineapple Salsa and Avocado Lime Crema
Dive into zesty Cajun salmon, sweet caramelised pineapple salsa and creamy avocado lime crema, all wrapped in soft tortillas for a bold, fresh bite.
Cals 1027 · Prot 46 · Carbs 89 · Fat 58
Family Friendly
30 min
Dive into zesty Cajun salmon, sweet caramelised pineapple salsa and creamy avocado lime crema, all wrapped in soft tortillas for a bold, fresh bite.
Cals 1027 · Prot 46 · Carbs 89 · Fat 58
Family Friendly
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Pineapple slices
140 Grams
Cajun spice
8 Grams
Smoked paprika powder
2 Grams
Brown sugar
5 Grams
Allspice powder
2 Grams
Cinnamon powder
1 Gram
Ginger garlic paste
10 Grams
Olive oil
2 Tbsp
Slaw
Red cabbage
100 Grams
Carrot
1 Piece
Fresh coriander
15 Grams
Cucumber
1 Piece
Lime
1 Piece
Crema
Avocado
1 Piece
Sour cream
4*
60 Grams
To serve
6'' tortilla wraps
10*11*
6 Piece
Allergens
*6 Fish, *4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4298 / 1027 |
| Fats (g) | 57.6 |
| of which saturated (g) | 12.9 |
| Carbohydrates (g) | 89 |
| of which sugars (g) | 21.5 |
| Fibers (g) | 14.3 |
| Proteins (g) | 46.3 |
| Salt (g) | 2.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make slaw
- Shred the cabbage.
- Grate the carrot.
- Pick and roughly chop half the coriander, reserve the rest for the crema.
- Chop the cucumber into bite-sized pieces.
- Zest the lime and cut it in half - reserve the zest for the crema.
- Combine the cabbage, carrot and coriander in a bowl with a pinch of salt and pepper.
- Squeeze the juice of 0.5 lime over the slaw.
2 Make crema
- Cut the avocado in half lengthwise, discard the seed and scoop out the flesh with a spoon.
- In a blender combine the avocado, sour cream, reserved coriander, lime zest, juice of 0.5 lime and 3-4 Tbsp water.
- Season with a pinch of salt and pepper.
Tip! Add a splash of water if the crema becomes too thick.
3 Make marinade
- Drain the pineapple, reserving the juice.
- In a large bowl, combine the cajun spice, smoked paprika powder, brown sugar, allspice powder, cinnamon powder, ginger garlic paste with 2 Tbsp olive oil and 4 Tbsp of the reserved pineapple juice.
4 Fry salmon
- Season the whole salmon fillets with salt and pepper - cut each fillet in half for more even cooking.
- Heat a large frying pan over medium heat with a drizzle of oil.
- Fry the salmon skin-side down for 3-4 min.
- Flip and cook for 3-4 min further.
- Once the fish is flipped, pour the marinade into the pan.
- Spoon the marinade over the salmon as it cooks - take care not to let the marinade burn.
- Remove from the heat once the salmon is cooked through and the marinade thickens slightly.
5 Fry pineapple
- Meanwhile, heat another large pan over medium heat with a drizzle of oil.
- Add the drained pineapple slices.
- Fry for 2-4 min on each side or until browned and caramelised.
- Transfer to a plate.
Tip! This step can be left out and the pineapple used straight from the tin.
6 Serve
- Heat the tortilla wraps in the microwave or in a hot, dry pan for 30 secs.
- Cut the pineapple slices into smaller chunks and add to the slaw.
- Flake the salmon flesh away from the skin.
- Load the Tortillas with the Cajun-spiced Salmon, Pineapple Slaw and dollops of Avocado Lime Crema.
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