Korean-style salmon tacos with spicy gochujang coleslaw are a delicious way to change the fish taco game!
Korean style salmon tacos
I love Korean BBQ-inspired marinated chicken, but I wanted to try a bit of marinated fish. The result is a unique flavor combination perfect for Taco His Tuesday or any day of the week.more fish taco recipe You might like these Codfish Tacos, Blackened Fish Tacos with Cabbage Mango Slaw, and these Greek Tzatziki Fish Tacos.
spicy coleslaw
This spicy Korean coleslaw for tacos contains just 5 ingredients.
- Mayo: The mayonnaise makes the coleslaw creamy.
- Gochujang: Gochujang, a Korean seasoning, is a thick red chili paste that gives this coleslaw some heat. If you’re interested in cooking more gochujang, these turkey meatball and shrimp skewers also use gochujang.
- water: Add 1 tablespoon water to the mayonnaise and gochujang to thin the spicy slaw dressing.
- coleslaw: I bought a bag of ready-made coleslaw to save time, but if you have cabbage heads on hand, feel free to slice them up and use them for your coleslaw.
- Green onions: Use the green and white parts of 3 green onions.
How to make Korean-style salmon tacos
- Marinade: Mix soy sauce, onion, sesame oil, grated ginger, brown sugar, garlic and sesame. Set aside 2 tablespoons of the marinade and pour the remaining marinade over the container of salmon. Refrigerate fish and marinate for at least 2 hours or overnight. If you’re short on time, 20 minutes is fine.
- coleslaw: Mix gochujang, water, and mayonnaise, and mix with cabbage and green onions.
- fish: Cook on a greased outdoor grill or grill pan until salmon comes off the grill easily and is browned, 3 to 5 minutes. Flip the salmon over and top each piece with a tablespoon of the reserved marinade. Cook for a few more minutes until the fish flakes easily with a fork.
- tortilla: Heat the tortillas over an open flame, grill, or microwave.
- assemble: Remove skin from salmon and place salmon and coleslaw on each tortilla.
what to eat with salmon tacos
These healthy salmon tacos are delicious with a side salad garnished with ginger carrot dressing, coriander lime rice, or garlic green beans.
variation
Also try it with white fish, cod or halibut. Or use shrimp instead!
MORE SALMON RECIPES YOU’LL LOVE:
Korean style salmon tacos and spicy coleslaw
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Korean-style salmon tacos with spicy gochujang coleslaw are a delicious way to change the fish taco game!
- 1 lb wild salmon fillets, cut in half
- ¼ cup Reduced salt soy sauce, Or gluten-free tamari
- ¼ cup finely diced yellow onion
- 1 tea spoon toasted sesame oil
- 1 tea spoon grated ginger
- 1 tablespoon brown sugar
- 2 garlic, chopped
- 1 tea spoon Gum
- 3 cup tricolor coleslaw
- 3 green onion, chopped
- 3 tablespoon mayonnaise, (I love Lord Kensington)
- 3 tea spoon gochujang, or sempio gluten free korean gochujang
- 8 6 inch corn tortillas
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Add soy sauce, onion, sesame oil, ginger, brown sugar, garlic, and sesame to a small measuring cup and mix. Mix well with a whisk.
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Set aside 2 tablespoons, place the salmon in a shallow bowl or Tupperware container, and add the remaining marinade.
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Refrigerate and marinate for at least 2 hours or up to overnight. (If you don’t have time, you can marinate for 20 minutes.)
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Combine mayonnaise, gochujang, and 1 tablespoon water in a medium bowl.
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Mix with a whisk. Add the coleslaw and green onions and mix.
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Heat a clean outdoor grill (make sure the grate is clean and lightly oiled). If cooking indoors, heat a greased grill pan over medium-high heat.
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Place salmon skin side down on grill and cook 3 to 5 minutes (thin fillets will cook faster than thick fillets) or until salmon comes off grill easily and is well browned. increase.
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Carefully flip with a spatula, top with 1 tablespoon of marinade on each piece, and cook for an additional 2 to 4 minutes or until fish flakes easily with a fork.
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Place on a clean cutting board or plate.
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Meanwhile, heat the tortillas over an open flame, grill or microwave.
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Arrange 2 tortillas on each of 4 plates.
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Break the fish into pieces using a spatula and slide the spatula between the meat and skin to remove the skin.
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Place 1 or 2 pieces of salmon on each tortilla and top each with 1/3 cup coleslaw. Repeat with remaining fish and coleslaw. Serve immediately.
Variations: Try with whitefish, cod, halibut and more. Or use shrimp instead.
Serving: 2Taco, calorie: 404kcal, carbohydrate: 33g, protein: 27g, thick: 18g, saturated fat: 2.5g, cholesterol: 70mg, sodium: 735mg, fiber: Fiveg, sugar: 8g
keyword: Dinner Ideas, Fish Tacos, Gochujang Recipes, Salmon Recipes, Weekday Dinners
