Prep & Bake Tex-Mex Salmon Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• coleslaw mix
  ¾ cup
• cooking oil
  1 tbsp
• crispy fried onions
  ¼ cup
• flour tortillas
  4 unit
• lime
  1 unit
• mango chutney
  3 tbsp
• mayonnaise
  2 tbsp
• mexican spice blend
  1 tsp
• salmon
  8 oz
• salt
  ½ tsp
• sour cream
  2 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• oven-ready tray
• medium bowl
• small bowl
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve and deseed lime .

   lime: 1 unit
2. 

   2

   Drizzle oven-ready tray with cooking oil . Pat salmon dry with paper towels and place skin-side down on tray. Rub all over with remaining oil, then season with salt , black pepper , and half the mexican spice blend . Bake until salmon flakes easily ⏱️ 12 minutes .

   cooking oil: 1 tbsp, salmon: 8 oz, salt: ½ tsp, black pepper: ¼ tsp, mexican spice blend: 1 tsp
3. 

   3

   While salmon bakes, make the slaw. In a medium bowl , combine coleslaw mix , mayonnaise , white wine vinegar , and a pinch of salt. Toss to coat and set aside.

   coleslaw mix: ¾ cup, mayonnaise: 2 tbsp, white wine vinegar: 1 tsp
4. 

   4

   Make the lime crema. In a small bowl , whisk together sour cream , juice from half the lime, and a pinch of salt until smooth. Stir in water 1 tsp at a time until drizzling consistency is reached.

   sour cream: 2 tbsp
5. 

   5

   Once salmon is cooked, transfer to a clean small bowl and flake into pieces using a fork. Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
6. 

   6

   Divide warm tortillas between plates. Top evenly with flaked salmon, creamy slaw, mango chutney , and crispy fried onions . Drizzle generously with lime crema and serve with remaining lime wedges on the side.

   mango chutney: 3 tbsp, crispy fried onions: ¼ cup