Monday, April 6, 2015

Asian Salmon Tacos

While I was a bit skeptical about this meal before making it - I wasn't sure how Asian flavors plus salmon plus guacamole would work.  But obviously, since I'm blogging about it, we loved it.  In fact, it might be one of our new favorite recipes.  My husband especially loved it and made sure we got a picture of the last taco just to ensure that it ends up on this blog (which means on our table) again.  Our toddler devoured hers too and anything that helps her (and us) eat more salmon is a win in my book!

I used the Asian slaw that I've blogged about here.  It can be made anytime, even a day or so in advance, so I prepped it during my toddler's naptime.  I also marinated the fish at that time, too, so dinner was just making guacamole, cooking the fish, and warming tortillas.  It's also a pretty well rounded meal in itself.  We did an extra heaping of the slaw as the only additional side (the slaw recipe makes a lot so it lasts us several days), but it would be great with a side dish such as refried beans, corn on the cob, or any kind of vegetable. 

Asian Salmon Tacos
Taken from: Heather Christo
Serves 4-6
  • 1 pound of salmon, preferably wild-caught
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon canola or coconut oil
  • 6 flour tortillas

Asian Slaw (this makes a lot - I would halve this recipe if you don't want slaw leftovers):
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 2 cloves of garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1/2 tsp grated lime zest
  • 1 tbsp fresh lime juice
  • Optional: 1/2-1 jalapeno, seeded and membranes removed, finely chopped
  • 1 small green or red cabbage (1- 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices
  • 1 1/2 cups grated carrots
  • 4 scallions, sliced (you could also substitute 1/4 cup finely chopped red onion)
  • 1 red bell pepper, thinly sliced 
  • 1/2 cup chopped cilantro

  • 1 large Haas avocado, halved, seeded and peeled
  • 1/2 lime, juiced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper
  • 1/4 medium onion, diced
  • 1-2 tablespoons chopped cilantro
  • 1 clove garlic, minced

  • Optional toppings: sriracha, sesame seeds, chopped cilantro  

  1. Combine the sesame oil, rice vinegar, oyster sauce and soy sauce in a large bowl or large ziploc bag and stir.  Add salmon and let marinate anywhere from 30 minutes to several hours in the fridge.
  2. While the salmon is marinating, combine all the ingredients in a separate large bowl for the Asian slaw. Refrigerate until ready to use.
  3. About 30 minutes before cooking the salmon, combine all the ingredients for the guacamole. Refrigerate until ready to use
  4. In a non-stick pan, add the tablespoon oil and heat it to medium to medium-high heat. Add the salmon, flesh side down and let cook for 3-5 minutes.
  5. Flip the salmon and let the fish cook all the way through, about 3-5 more minutes (salmon should be cooked until an internal temperature of 145 is reached -- it should also flake easily with a fork). Set aside.
  6. Heat the tortillas in a non-stick pan until hot on both sides.
  7. Divide salmon among the tortillas and top with guacamole and slaw.  Add any additional toppings, if desired.


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