With it being National Taco Day, it’s only right for me to take a slight detour from our normal Monday shenanigans of the weekly challenge in exchange for some tacos. So here’s one of my go-to recipes when it comes to this mouth-watering dish – the Spicy Salmon Taco.
It’s a twist on the classic Hawaiian poke bowl (pronounced as “po-kay”), which normally consists of some diced/sliced seafood protein, veggies, rice, and an assortment of toppings and sauces.
I’m embodying Ron Stoppable (throwback to Kim Possible!) when I say that there’s absolutely no bad time for tacos. It’s perfect as a snack, or even as a full meal! Truth is that it’s so good that I keep reaching for more and have a hard time stopping at just one. 😉
The tacos are dumpling wrappers baked to golden perfection and still as crunchy like it was fried (minus the guilt). I wanted a wider base so the taco shells will stand on its own so I hung it on muffin tins. The taco shells will come out a bit wavy but it’s still just as good. You might think it looks weird but I say it has *character*! This spicy salmon tacos taste even better with a squeeze of lime.
Looking for more Seafood recipes? Have a go at these:
Spicy Salmon Mini Tacos
- 3/4 lb salmon sashimi grade
- 3 tbsp Japanese mayo
- 2 tbsp Sriacha/chili sauce
- 1/2 tbsp sesame oil
- 3 tbsp green onions diced
- 6 dumpling wrappers
- sesame seeds optional
- lime wedges
- Preheat oven to 350F.
- Spray both sides of the dumpling wrapper with cooking spray.
- Hang the dumpling wrappers on the edges of a muffin tin and bake for 15 minutes or until golden brown (see notes).
- Cut the salmon into small cube sized pieces.
- Make the spicy mayo sauce with the mayo, Sriacha/chili sauce and sesame oil. Add 2 tbsp of green onions and mix well.
- Add salmon and coat it with the sauce.
- Assemble by adding the spicy salmon into the taco shells and garnish with sesame seeds and green onions. Serve with lime wedges. Enjoy!