Prep & Bake Tex-Mex Salmon Tacos

🥘 Ingredients

• Mexican Spice Blend (all for 4 servings)
  1 tbsp
• black pepper
  1 tsp
• coleslaw mix
  8 oz
• cooking oil
  2 tsp
• crispy fried onions
  2 unit
• flour tortillas
  12 unit
• lime
  2 unit
• mango chutney
  4 oz
• mayonnaise
  4 tbsp
• oven-ready tray
  2 unit
• paper towels
• salmon
  20 oz
• salt
  1 tsp
• sour cream
  3 tbsp
• sugar
  1 tsp
• white wine vinegar
  5 tsp

🍳 Cookware

• medium bowl
• small bowl

1. 

   1

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

   lime: 2 unit
2. 

   2

   Drizzle oven-ready tray with cooking oil . Pat salmon dry with paper towels and place, skin sides down, on tray. Rub all over with cooking oil; season with salt , black pepper , and half the Mexican Spice Blend . Bake on top rack (be sure your oven has preheated!) until salmon is cooked through, ⏱️ 15 minutes .

   oven-ready tray: 2 unit, cooking oil: 2 tsp, salmon: 20 oz, paper towels, salt: 1 tsp, black pepper: 1 tsp, Mexican Spice Blend: 1 tbsp (all for 4 servings)
3. 

   3

   In a medium bowl , combine mayonnaise , coleslaw mix , white wine vinegar , and sugar ; season with salt and pepper to make the creamy slaw. In a small bowl , stir together sour cream and a squeeze of lime juice to make the lime crema.

   mayonnaise: 4 tbsp, coleslaw mix: 8 oz, white wine vinegar: 5 tsp, sugar: 1 tsp, sour cream: 3 tbsp
4. 

   4

   Using a fork, flake salmon into pieces. Divide flour tortillas between plates; fill with salmon. Top with mango chutney , creamy slaw, crispy fried onions , and lime crema. Serve with remaining lime wedges on the side.

   flour tortillas: 12 unit, mango chutney: 4 oz, crispy fried onions: 2 unit