Salmon Tacos with Yellow Rice
Flaky salmon gets the spotlight in these otherwise traditional tacos. We garnished them with local cabbage with a lime coriander vinaigrette and paired the tacos with pretty yellow rice with colorful sweet peppers.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Garlic (Organic)
1 0.5 Clove
Cherry Tomato
4 2 oz
Sweet peppers
6 3 oz
Cabbage, red
1/2 0.25 Whole
Green onion
1 0.5 oz
Protein & more
Corn tortillas
1 0.5 Package
Cotija Cheese
8 4 tablespoon
Atlantic Salmon fillets
1 0.5 lb
Turmeric, ground
1 0.5 tablespoon
Bay leaf
1 0.5 Whole
Basmati rice
1 0.5 cup
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Smoked paprika
0.5 0.25 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
0.25 0.13 teaspoon
Lime Coriander Vinaigrette
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Coriander powder
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
White sugar
1 0.5 teaspoon
Prep ahead (optional)
a. Thinly slice red cabbage, green onion, and sweet peppers (trim stem ends). b. ¼” dice yellow onion. c. Slice cherry tomatoes in half. d. Mince garlic.
Instructions
1
Cook yellow rice:
a. In medium saucepan, add 2 tsp olive oil. Add garlic (mince) and onion (¼” dice); cook until onion is translucent, about 2 minutes.
b. Add rice; mix well. Add 2 cups water (1 cup for 2-person portion), cover, and bring to a boil.
c. Reduce heat to low and cook covered until tender, about 12 minutes.
d. In large sauté pan over medium-high heat, add 1 tsp olive oil. Add sweet peppers (trim end & discard, slice pepper into thin rings). Sauté until softened.
e. Add cooked yellow rice. Stir to combine. Sauté 2-3 minutes. Add to serving bowl.
2
While rice cooks, make slaw:
a. In medium bowl, add cabbage (thinly slice), green onion (thinly slice), and lime vinaigrette. Toss to combine. Set aside to marinate.
3
Cook salmon:
a. Chop salmon into 1” pieces. Season with ½ tsp salt.
b. In same large sauté pan over medium-high heat, add 1 tbsp olive oil. Add salmon; cook till golden, about 2-3 minutes.
c. Add taco spice mix. Stir to combine; continue to cook until salmon is cooked through, about 5-7 minutes. Add to serving bowl.
4
Serve:
a. Warm corn tortillas in a dry sauté pan over high heat. Add to plate or tortilla warmer.
b. Arrange bowls of yellow rice, slaw, cherry tomatoes (slice in half), cotija cheese, and salmon alongside warm tortillas.
c. Let each person assemble their own plate. Many ingredients can be served as garnishes for the taco, as side dishes, or little nibbles.
Chef's notes
This is an otherwise traditional taco recipe that can take on any of your favorite fillings: fajita chicken or beef, marinated portobello mushrooms, or even a medley of sauteed vegetables. Your pick!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX