Teriyaki Smoked Salmon Tacos
Teriyaki smoked salmon tacos make for a super quick and healthy weeknight meal. Through the smoking process, the teriyaki salmon is already cooked through, so there's technically no cooking involved. Just thaw the salmon, warm your tortillas in the oven, top with a colorful cabbage slaw, and voilà, healthy, Japanese-inspired tacos.
TERIYAKI SMOKED SALMON TACO RECIPE
IMPORTANT: Through the smoking process, the teriyaki smoked salmon is already cooked through so there is no cooking involved. Just make sure the salmon is properly thawed before serving.
Ingredients (Serves 2 adults):
- Two 4-8 ounce filets of Teriyaki Smoked Chinook (King) Salmon from Federated Seafood (4-ounce fillet = 1/4 pound, 8-ounce fillet = 1/2 pound)
- 3-6 corn tortillas
- 8-10 ounces shredded red cabbage
- 2 tablespoons mayonnaise
- 2 tablespoons rice vinegar
- 1 avocado, sliced
- Handful of freshly torn cilantro
- 1 lime cut into wedges
- Preheat oven to 350.
- In a medium-sized bowl, whisk mayonnaise and rice vinegar until smooth (should have a creamy vinaigrette-like consistency). Add red cabbage and toss so cabbage is evenly coated. Set aside in refrigerator.
- Once oven is warm, place corn tortillas directly on racks and warm for 2-3 minutes. Tortillas should be warm to the touch but still a bit soft.
- Fill warm tortillas with flakes of teriyaki smoked salmon, chilled red cabbage slaw, and avocado slices. Top with freshly torn cilantro and a few generous squirts of fresh lime.