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.
Salmon Tacos

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

  1. Combine green onions and jicama into a "slaw" and set aside
  2. Also mix Hoisin and chili paste in a small bowl and set aside
  3. Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
  4. Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
  5. Heat the tortillas in the nonstick skillet
  6. Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat
Salmon Tacos

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

  1. Combine green onions and jicama into a "slaw" and set aside
  2. Also mix Hoisin and chili paste in a small bowl and set aside
  3. Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
  4. Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
  5. Heat the tortillas in the nonstick skillet
  6. Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat