Toppings (optional): Cilantro, lime wedges, avocado, quickled onions
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- Preheat grill to medium-high.
- Meanwhile, mix salmon rub with 2 tbsp oil and lemon juice. Rub on salmon. Set aside to marinate while preparing veggies.
- Using a 4-in-1 Mandoline, julienne zucchini and thinly shred cabbage.
- Place salmon skin-side down on grill. Reduce heat to medium. Barbecue, covered, for 8 min. Grill tortillas for last 1 min of cooking.
- Meanwhile, in bowl, whisk dressing mix with vinegar and 2 tbsp oil. Add zucchini and cabbage. Toss to mix; season with salt and pepper.
- Remove fish from grill; coarsely chop, then divide among tortillas. Top with coleslaw and desired toppings.
Quickle (aka quick pickle) your fave summer veggies to use as taco toppers. Try onion rings or thin strips of peppers, carrots, or zucchini.
Serve with 1 cup sliced fresh veggies.
Per serving (2 tacos): Calories 430, Fat 20 g (Saturated 2.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 33 g (Fiber 1 g, Sugars 5 g), Protein 32 g.
20 min
4 servings
$2.70/serving
Toppings (optional): Cilantro, lime wedges, avocado, quickled onions
20 min4 servings$2.70/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- Preheat grill to medium-high.
- Meanwhile, mix salmon rub with 2 tbsp oil and lemon juice. Rub on salmon. Set aside to marinate while preparing veggies.
- Using a 4-in-1 Mandoline, julienne zucchini and thinly shred cabbage.
- Place salmon skin-side down on grill. Reduce heat to medium. Barbecue, covered, for 8 min. Grill tortillas for last 1 min of cooking.
- Meanwhile, in bowl, whisk dressing mix with vinegar and 2 tbsp oil. Add zucchini and cabbage. Toss to mix; season with salt and pepper.
- Remove fish from grill; coarsely chop, then divide among tortillas. Top with coleslaw and desired toppings.
Quickle (aka quick pickle) your fave summer veggies to use as taco toppers. Try onion rings or thin strips of peppers, carrots, or zucchini.
Serve with 1 cup sliced fresh veggies.
Per serving (2 tacos): Calories 430, Fat 20 g (Saturated 2.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 33 g (Fiber 1 g, Sugars 5 g), Protein 32 g.
