Healthy Salmon Tacos

Looking for some healthy salmon tacos? Try these Korean-inspired salmon tacos with spicy slaw from Skinnytaste.com.

Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game. This unique combination of flavors is perfect for Taco Tuesday or any day of the week.

How to Make Korean Inspired Healthy Salmon Tacos

• Marinade: Combine the soy sauce, onion, toasted sesame oil, grated ginger, brown sugar, garlic, and sesame seeds. Set aside two tablespoons of the marinade, and then pour the remaining marinade over the salmon in a container. Refrigerate the fish and marinate it for at least two hours or overnight. If you don’t have time, 20 minutes will still work.

• Coleslaw: Mix the gochujang, water, and mayonnaise and then toss it with the cabbage and green onions.

• Fish: Cook the salmon on an oiled outdoor grill or grill pan for three to five minutes until it easily releases from the grill and is charred. Flip the salmon over and top each piece with a tablespoon of the reserved marinade. Cook it for another few minutes until the fish flakes easily with a fork.

• Tortillas: Heat the tortillas over an open flame, on the grill, or in the microwave.

• Assemble: Remove the skin from the salmon and place some salmon and slaw on each tortilla.

Healthy Salmon Taco Recipe: Korean-Inspired Salmon Tacos

Ingredients

• ▢1 pound wild salmon fillet, cut in half
• ▢¼ cup reduced sodium soy sauce, or gluten-free tamari
• ▢¼ cup finely diced yellow onion
• ▢1 teaspoon toasted sesame oil
• ▢1 teaspoon grated fresh ginger
• ▢1 tablespoon brown sugar
• ▢2 garlic cloves, minced
• ▢1 teaspoon sesame seeds
• ▢3 cups tri-color coleslaw
• ▢3 scallions, chopped
• ▢3 tablespoons mayonnaise, (I love Sir Kensington)
• ▢3 teaspoons gochujang, or Sempio Gluten Free Korean Gochujang
• ▢8 6-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.