Alaska salmon tacos are bold and full of flavor, topped with zesty cabbage slaw and fresh avocado slices.
Ingredients
- 2 tbsp sriracha chili sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 garlic clove, crushed
- 2 tsp finely grated ginger
- 4 x 4-1/2 oz fillets of Alaska salmon; sockeye or keta
- 1 tbsp sesame seeds
- 2 ripe avocados, to garnish
- Juice of 1 lime
- Sea salt flakes
- 4 corn tortillas
- Fresh coriander leaves, to serve
- Sliced red onion, to serve
- Black sesame seeds, to serve
- 4 lime wedges, to serve
- Tomato salsa, to serve
-
Zesty Slaw
- 1/2 head purple cabbage
- 3 medium carrots, peeled
- 1 bunch spring onions
- Sea salt flakes
- Freshly ground black pepper
- 1 red chilli, deseeded and finely chopped
- small piece fresh ginger, peeled and finely grated
- 1 garlic clove, crushed
- 2 tbsp sesame oil
- 1 tbsp vegetable oil
- 4 tbsp rice wine vinegar
- 1 tbsp sweet chilli sauce
- 1 lime, zest and juice
- A handful of coriander leaves, to serve
- Toasted sesame seeds, to serve
Instructions
-
Step 1 – Marinate and Bake the Salmon
- Preheat oven to 400F.
- In a shallow dish, mix together the chili sauce, soy sauce, sesame oil, rice wine vinegar, garlic and ginger.
- Lay the pieces of salmon (skin side up) in the marinade and leave to one side for 15 minutes.
- Remove the salmon pieces from the marinade, place on a baking tray (skin side down) and spoon over a little of the marinade.
- Sprinkle with the sesame seeds and bake for 10 minutes or until cooked to your liking.
-
Step 2 – Prepare the Avocado
- Slice the avocado in half and remove the pit.
- Scoop the avocado flesh into a bowl and smash with a fork.
- Add the lime juice and season with a little salt. Set aside.
-
Step 3 – Prepare the Slaw
- Using a vegetable peeler, peel the carrots into long thin ribbons.
- Mix the carrots, cabbage and scallions in a bowl and season with some salt and pepper.
- In a liquid measuring cup, combine the chili, ginger, garlic, sesame oil, vegetable oil, rice wine vinegar, chili sauce and lime zest and juice.
- Pour the dressing over the vegetables and toss well to coat.
- Just before serving, sprinkle over the cilantro and toasted sesame seeds.
-
Step 4 – Assemble Tacos and Serve
- Heat the corn tortillas in a dry non stick pan until hot on both sides.
- Place on a serving board and top with some slaw, fresh cilantro and sliced red onion.
- Place a piece of salmon on top, top with some smashed avocado and sprinkle with some black sesame seeds.
- Serve with lime wedges and salsa on the side.