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I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Salmon Tacos
...in your mind.
Print
Salmon Tacos
Makes 2 - Who says Asian & Mexican food can’t mix?
Ingredients
4 green onions, white & light green parts only, sliced into thin shreds
1/4 cup jicama, sliced into thin shreds
1/4 pound salmon fillet without the skin, cut into small pieces
3 tablespoons Hoisin sauce
1/2 tablespoon Asian chili paste
2 corn tortillas
Peanut oil
Directions
Combine green onions and jicama into a "slaw" and set aside
Also mix Hoisin and chili paste in a small bowl and set aside
Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
Heat the tortillas in the nonstick skillet
Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat