Korma Spiced Salmon Taco and Cumin Fries
with Mango Slaw and Tomato Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Salmon Fillets
(Contains Fish)
450 grams
Potatoes
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
40 grams
Mango Chutney
120 grams
Coleslaw Mix
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
White Cumin Seeds
(May contain Sesame, Celery)
75 grams
Soured Cream
(Contains Milk)
1 unit(s)
Baby Gem Lettuce
½ unit(s)
Lime
1 unit(s)
Medium Tomato
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
