Happy National Taco Day! To celebrate I decided to take a local Hawaii dish and make it a taco. (Note, local Hawaii food is not the same as Hawaiian food – people often get the terms mixed up. Check out this post from Onolicious Hawaii for an explanation.)
What is furikake salmon?
Furikake salmon is made by layering nori furikake, sometimes mixed with a little panko for crunch, on a salmon fillet. It is baked and served with a sauce (teriyaki butter sauce, for example). Add a scoop or two of rice, an island staple, and you have a delicious meal. Best of all, you can get this as a plate lunch from many local eateries.
What is a furikake salmon taco?
Fish tacos are nothing new. They originated in Baja and often feature fish that is batter-fried or grilled. For these tacos, salmon is baked with its furikake/panko topping. It is then flaked into bite-sized pieces, placed into a warm, soft tortilla with an Asian slaw. It is topped with a spicy mayo, some sesame seeds, and a squeeze of lime. There you have it, a tasty fusion known as the furikake salmon taco.
Are there any shortcuts?
Salmon is pretty quick to cook but if you’re in Hawaii, you could probably buy the salmon already prepared (save the rice for fried rice the next day).
You can purchase premade slaw mix in the produce section of your grocery store. Add a bottle of your favorite Asian dressing to your basket and that’s the slaw nearly made. You can even find bottles of sriracha mayonnaise.
As with many of my recipes, you don’t have to follow this one to the letter. Make these tacos your own or make them with what you have. Experiment with flavors, like I do, to find a fusion that you like.
Happy Taco Day!Print
Based on a local Hawaii dish, this is a delicious and easy fish taco.
6 4” flour tortillas
For the salmon
12 ounces salmon filets
1 1/2 tablespoons mayonnaise
1/2 teaspoon soy sauce
2 tablespoons furikake
2 tablespoons panko
Pepper, to taste
For the veggie slaw
2 cups cabbage, thinly sliced
1 scallion, thinly sliced (or to taste)
1/4 cup cilantro, torn or roughly chopped
1/4 cup bell pepper (red, yellow, or orange), sliced into thin matchsticks
For the slaw dressing
1/4 cup canola oil
1/8 cup rice wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sriracha, or to taste (optional)
For the garnish
4 tablespoons mayonnaise
1 teaspoon Sriracha, or to taste
Toasted sesame seeds
For the salmon
Preheat the oven to 350 degrees F. Line a baking sheet with foil and spray lightly with cooking spray. Lay salmon, skin-side down, on the baking sheet. Season lightly with fresh ground pepper (salt is not needed as there is salt from the soy sauce in the mayonnaise and from the furikake).
Mix together the furikake and panko. Set aside.
Combine the mayonnaise and soy sauce. Spread a thin layer of the sauce on the salmon filets. Top each fillet with the furikake/panko mixture. Bake 8-10 minutes.
Flake the salmon into bite-sized chunks.
For the veggie slaw
Measure the dressing ingredients into a half-pint mason jar. Close the jar and shake the ingredients to combine. Set aside.
Toss all the slaw vegetables together in a bowl. Add half of the dressing and toss well. Add more dressing if needed. Set aside.
To assemble the tacos
While the salmon is baking, combine the mayonnaise and sriracha.
Lightly toast the flour tortillas in a dry frying pan over medium heat – about 30-60 seconds per side.
To assemble the tacos, layer in the salmon and slaw. Drizzle with the sriracha mayo and top with a sprinkling of toasted sesame seeds. Serve with a squeeze of lime juice.
Feel free to use a pre-packaged slaw mix.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Hawaiian-American
- Serving Size: 3 tacos
- Calories: 1113.20
- Sugar: 8.13 g.
- Sodium: 1505.41 mg.
- Fat: 82.33 g.
- Saturated Fat: 11.72 g.
- Carbohydrates: 47.99 g.
- Fiber: 5.65 g.
- Protein: 45.64 g.
- Cholesterol: 123.04 g.
Keywords: salmon, furikake