Quick Teriyaki Salmon & Cucumber Slaw Tacos

Name: Quick Teriyaki Salmon & Cucumber Slaw Tacos with Spring Onion & Lime-Chilli Mayo
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 sachet Coriander; 6 Mini Flour Tortillas; 280 g Salmon; 1 packet Teriyaki Sauce; 1 packet Garlic Paste; 1 Lime; 1 packet Shredded Cabbage Mix; 1 packet Mint; 1 Lime and Chilli Mayo; 1 Cucumber; 1 packet Leek; 1 drizzle olive oil; ½ tbs vinegar (white wine or rice wine); 1 tbs brown sugar

with Spring Onion & Lime-Chilli Mayo

Recipe Development TeamUpdated on April 24, 2026

Get tasty recipes from just $6 per serving

Calories

898 kcal

Protein

39.4g protein

Total

15 minutes

Difficulty

Easy

Low Calorie

High Protein

Allergens:

Wheat
Gluten
Fish
Sesame
Soy
Eggs

Sweet and savoury salmon is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun! We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Coriander

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

280 g

Salmon

(Contains: Fish; )

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy; )

1 packet

Garlic Paste

Lime

1 packet

Shredded Cabbage Mix

1 packet

Mint

Lime and Chilli Mayo

(Contains: Eggs; )

Cucumber

1 packet

Leek

Not included in your delivery

1 drizzle

olive oil

½ tbs

vinegar (white wine or rice wine)

1 tbs

brown sugar

Nutrition Values

Energy (kJ)3760 kJ

Calories898 kcal

Fat52.8 g

of which saturates15.1 g

Carbohydrate61.7 g

of which sugars19.2 g

Dietary Fibre10.9 g

Protein39.4 g

Cholesterol1.1 mg

Sodium1320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice cucumber into sticks. Slice lime into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon and sliced leek, skin-side down first, until just cooked through, 2-4 minutes each side. • Add garlic paste and cook until fragrant, 1 minute. • Add teriyaki sauce, the vinegar and brown sugar and cook, stirring, until the sauce is slightly reduced, 1 minute. • Remove pan from heat. Season with pepper.
TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, combine shredded cabbage mix, cucumber, torn coriander, a squeeze of lime juice and olive oil in a large bowl. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through. Little cooks: Kids can help with combining the slaw!

• Flake the salmon before pitting into the taco. • Top each tortilla with slaw and teriyaki salmon. • Dollop with garlic aioli and sprinkle over crispy shallots. Tear over mint and serve with any remaining lime wedges. Enjoy! Little cooks: Take the lead and help build the tacos!