TROPICAL SALMON TACOS
Take your tastebuds on a tropical trip this Taco Tuesday! With a homemade tropical fruit salsa, some saucy seasoned salmon, and a kicking wasabi crema, this recipe is a surefire way to make Taco Tuesday gourmet.
- An 8oz bottle of Elda’s Kitchen Spyki Cooking & Grilling Sauce
- Salmon, de-boned, skinned, and cut into long, ½ inch thick slices
- Your favorite tortillas (we like to make our own sometimes, but your favorite pre-made tortillas are great!)
- An Asian seasoning blend! We used Neil’s Sarap BBQ
- Tasty Asian seasoning.
- 2 tablespoons of avocado oil
For the Tropical Fruit Salsa
- 2 tablespoons of fresh jalapeno, diced (or more to taste)
- ¼ cup red onion, thinly sliced or diced
- 1 cup of mango, diced
- 1 cup of pineapple, diced
- Cilantro, roughly chopped
- 1 teaspoon of pickled ginger (or more to taste)
For the Wasabi Crema
- Table crema (you can also substitute a very thin sour cream)
- 1-2 tablespoons wasabi
- Caggage, shredded
First, fry your tortillas over medium heat, flipping occasionally until they reach your desired crispness.
While the tortillas are cooking, prepare your tropical fruit salsa. Combine all ingredients in a medium bowl and stir with a spoon, pressing gently to help the flavors combine.
Next, it’s time to prepare the salmon! Pour a little avocado oil into a large skillet over medium-high heat. While the pan is heating, season one side of your salmon! We used family-favorite Neil’s Sarap BBQ Tasty Asian seasoning.
You can also use your own spice blend–we find garlic salt, sweet paprika, cumin, and onion powder all go well with salmon.
Once your skillet has heated, add your salmon to the pan, seasoned side down. While it’s cooking, you can season the top side as well! Cook your salmon through until it reaches a safe internal temperature. We try to flip our salmon only once to help preserve internal moisture.
Line a baking sheet with aluminum foil and transfer the salmon to that sheet. Pour over ⅓ bottle of Elda’s Kitchen Spyki Cooking and Grilling sauce and use a spoon to gently rub the sauce into the salmon. We add the sauce after cooking to avoid the sweet sauce sticking to the pan. Turn your broiler on high and broil your salmon for just a minute or two to crisp up.
While the salmon is broiling, you can prepare your wasabi crema. Pour about ¼ cup of table crema into a small bowl. Add about a tablespoon of wasabi to the crema and mix well. You can continue to add wasabi to taste.
Once you’ve removed the salmon from the oven, you’re ready to load up your tacos! We like to layer the salmon first (you can add additional Spyki sauce if you like!), then a layer of shredded