Yesterday was #TacoTuesday and boy did we celebrate. Dan and I are training for the Rock n’ Roll Half Marathon next month and after a 6-mile run through Shelby Park, we were ready to chow down.
I randomly created this recipe last year as I was trying to clean out our fridge and pantry before a trip – in all honesty, that’s often how some of my best meals come together. We eat a lot of salmon during the week, and one of my favorite ways to cook it is to first marinate it in Trader Joe’s Soyaki and then grill. If you haven’t tried this marinade, I can’t recommend it enough – it’s great for fish, shrimp, chicken, veggies, you name it.
For the slaw that goes on top of the salmon, I just used a basic coleslaw mix from the produce section and made a zesty sauce out of mayo (in my opinion, Duke’s is the best), sriracha, ginger paste, and fresh lime juice.
You can use whatever tortillas you prefer – flour or corn, hard or soft. Personally, I love the white corn tortillas pictured above. Once you’ve assembled your taco with the grilled salmon and slaw, top with avocado slices and you’re good to go! I love the mixture of flavors in this recipe (sweet, savory and spicy). There is also really great texture (the slaw adds a nice crunch).
So without further adieu… the RECIPE!
Grilled Asian Salmon Tacos
- 1 pound Fresh Salmon Filets
- 1 bag Pre-shredded Coleslaw Mix
- 8 Tortillas (flour or corn – I personally love white corn tortillas!)
- 1 cup Trader Joe’s Soyaki Marinade
- 3/4 cup Duke’s Mayonnaise (or mayonnaise of your choice)
- 1/4 cup Sriracha
- 1 tbsp Ginger paste (can be found in the refrigerated produce section of most grocery stores)
- 1 Lime
- 2 Avocados, pitted and sliced
Thirty minutes to an hour before cooking, marinate salmon filets in Soyaki. I like to put them all in a large Ziploc bag, pour in the marinade, and then refrigerate.
While the salmon marinates, pour coleslaw mix into a large bowl. In a smaller bowl, whisk together mayonnaise, sriracha, ginger paste and the juice of 1 lime until well incorporated. Pour over the cabbage mixture and toss until well-coated. Set to the side.
Generously grease a grill pan (we have this one and love it) and heat at medium-high. Using tongs, remove marinated salmon filets from the bag and place skin-side down in the hot grill pan. Allow to cook for 5 minutes, then flip and cook an additional 2-3 minutes on the other side. The skin should be easy to remove once the filets are cooked through. Using a fork, flake the fish into smaller chunks.
Steam or grill your tortillas, if you choose. Then, layer the grilled salmon, slaw, and sliced avocado. Enjoy!
I posted some polls to my Insta stories last week and one of them asked if y’all would like to see more recipes on the blog. Well, the results were a unanimous ‘YES’ and I am so excited to share more meal inspiration with you soon!
Let me know if you try out this recipe… and by all means, please don’t feel restricted to only celebrating tacos one day a week. 🙂