Teriyaki Salmon Tacos

Teriyaki Salmon Tacos

Fresh tacos with teriyaki-glazed wild-caught salmon, creamy sriracha mayonnaise, avocado and chili crunch cucumber. Easy to make, but they feel really luxurious.

Print Recipe

Recipe for 4 tacos:

Ingredients:

  • 400 g wild-caught MSC-certified chum salmon from Royal Foods
  • 1 dl teriyaki sauce
  • 4 tortillas
  • 1 avocado
  • 2 spring onions
  • 3 handfuls fresh spinach
  • 1½ cucumber
  • 1 tbsp crispy chili oil
  • 1 tbsp soy sauce
  • 2 pinches MSG (can be omitted)
  • Black and white sesame seeds
  • 1 dl mayonnaise
  • 1 tbsp sriracha
  • Salt
  • Oil for frying

Instructions:

  1. Cut the cucumber into small pieces and mix with soy sauce, crispy chili oil, MSG and sesame seeds. Set aside.
  2. Chop the spring onions and thinly slice the avocado.
  3. Mix the mayonnaise with sriracha. Taste and add more sriracha if you want extra heat.
  4. Cut the salmon into cubes. Fry in oil over medium-high heat for a few minutes and season lightly with salt.
  5. Add the teriyaki sauce and let the salmon cook further until glossy and coated in the sauce.
  6. Quickly warm the tortillas in a pan or oven.
  7. Fill the tortillas with spinach, teriyaki salmon, avocado, cucumber salad, spring onion and sriracha mayonnaise.
  8. Top with extra sesame seeds and a little crispy chili oil.

Select your language:

Engelsk flag
EN
Svensk flag
SV