Description
Based on a local Hawaii dish, this is a delicious and easy fish taco.
Ingredients
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
Lime wedges
Instructions
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.
Notes
Feel free to use a pre-packaged slaw mix.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Hawaiian-American
Nutrition
- 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