Description
Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game for taco Tuesday!
Yield: 4servings | Serving Size: 2tacos
Ingredients
1poundwild salmon fillet, cut in half
¼cupreduced sodium soy sauce, or gluten-free tamari
¼cupfinely diced yellow onion
1teaspoontoasted sesame oil
1teaspoongrated fresh ginger
1tablespoonbrown sugar
2garlic cloves, minced
1teaspoonsesame seeds
3cupstri-color coleslaw
3scallions, chopped
3tablespoonsmayonnaise, (I love Sir Kensington)
3teaspoonsgochujang, or Sempio Gluten Free Korean Gochujang
86-inch corn tortillas
Instructions
In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds. Whisk to thoroughly combine.
Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.
- Refrigerate and allow to marinate for at least 2 hours or up to overnight. (If you don’t have time, you can let it marinade 20 minutes)
In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.
- Whisk to combine. Add the coleslaw and scallions and toss to combine.
- Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors an oiled grill pan over medium-high heat.
- Place salmon pieces, flesh side down, on the grill and cook 3-5 minutes (thinner fillets will cook quicker than a thicker piece), or until salmon easily releases from the grill and is nicely charred.
Carefully flip with a spatula, top each piece with a tablespoon of reserved marinade and cook an additional 2-4 minutes or until fish flakes easily with a fork.
Set aside on a clean cutting board or plate.
Meanwhile, heat the tortillas over an open flame, on the grill or microwave.
Place 2 tortillas each on 4 plates.
- Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.
Place a piece or 2 of salmon on each tortilla then top each with 1/3 cup slaw. Repeat with remaining fish and slaw. Serve immediately.
Last Step:
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Notes
Variations: Try it with any white fish, cod or halibut also great. Or use shrimp instead.
Nutrition
Serving: 2tacos, Calories: 404kcal, Carbohydrates: 33g, Protein: 27g, Fat: 18g, Saturated Fat: 2.5g, Cholesterol: 70mg, Sodium: 735mg, Fiber: 5g, Sugar: 8g
