Chimichurri Salmon & Roasted Cauliflower Tacos

🥘 Ingredients

• black pepper
• chimichurri
  4 oz
• cilantro
  ½ ounce
• coleslaw mix
  8 oz
• cooking oil
  2 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• lime
  2 unit
• mayonnaise
  4 tbsp
• paper towels
• salmon
  20 oz
• salt
  4 tsp
• sour cream
  3 tbsp
• specialty cauliflower
  2 unit
• sugar
  1 tsp

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

    Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Cut specialty cauliflower into bite-size pieces. Roughly chop cilantro . Quarter lime .

   specialty cauliflower: 2 unit, cilantro: ½ ounce, lime: 2 unit
2. 

   2

    Toss cauliflower on one side of a baking sheet with a drizzle of cooking oil , half the fajita spice blend , salt , and black pepper . (For 4 servings, spread cauliflower out across entire sheet.) Roast on top rack until starting to brown, ⏱️ 10 minutes .

   cooking oil: 2 tsp, fajita spice blend: 2 tbsp, salt: 4 tsp, black pepper
3. 

   3

   
4. 

   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.

   salmon: 20 oz, coleslaw mix: 8 oz, mayonnaise: 4 tbsp, sour cream: 3 tbsp, sugar: 1 tsp
5. 

   5

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

   flour tortillas: 12 unit, paper towels
6. 

   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. Drizzle with chimichurri .

   chimichurri: 4 oz