Category
Salmon
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Spice up Taco Tuesday with our flavor-packed sockeye salmon tacos! Made with our luscious wild Alaska sockeye salmon, the whole family will love these colorful tacos served with a vibrant slaw. Thanks to Rachel Green for the recipe and Steve Lee for the photo.
Ingredients
- 2 Tablespoons sriracha
- 1 Tablespoon light soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon rice wine vinegar
- 1 clove garlic, crushed
- 2 teaspoons finely grated ginger
- 1 Tablespoon sesame seeds
- 2 ripe avocados
- 1 lime, juiced
- 4 corn tortillas
- cilantro leaves, to serve
- sliced red onion, to serve
- 4 lime wedges, to serve
- ½ head purple cabbage
- 3 medium carrots, peeled
- 1 bunch spring onions
- sea salt flakes
- freshly ground black pepper
- 1 red chili, deseeded and finely chopped
- 1 small piece fresh ginger, peeled and finely grated
- 1 clove garlic, crushed
- 2 Tablespoons sesame oil
- 1 Tablespoon vegetable oil
- 4 Tablespoons rice wine vinegar
- 1 Tablespoon sweet chili sauce
- 1 lime, zest and juice
- handful of coriander leaves, to serve
- toasted sesame seeds, to serve
For the Asian Slaw
Directions
- In a shallow dish, mix together the sriracha, soy sauce, sesame oil, rice wine vinegar, garlic and ginger. Lay the salmon (skin side up) in the marinade and leave for 15 minutes.
- Remove the salmon 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 roast in the preheated oven for 10 minutes or until cooked to your liking.
- Smash the avocado with a fork in a bowl. Add the lime juice and season with a little salt. Set aside. Make the Asian slaw and set aside.
- Heat the tortillas in a dry pan until hot on both sides. Layer with Asian slaw, cilantro leaves and sliced red onion. Place salmon on top, and finish with the smashed avocado. Serve with lime wedges on the side.