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Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious approach to switch up your fish taco game!

Korean-Inspired Salmon Tacos

I really like my Korean BBQ-inspired marinade with chicken, but I desired to try a rather different marinade on fish. You all know the way much I LOVE tacos and gochujang, so putting the fish in a tortilla with spicy slaw just made sense. The result: a novel combination of flavors perfect for Taco Tuesday or any day of the week! More fish taco recipes you may like are these Cod Fish Tacos, Blackened Fish Tacos with Cabbage Mango Slaw, and these Greek Tzatziki Fish Tacos.

Spicy Slaw Ingredients

This spicy Korean slaw for tacos has just five ingredients:

• Mayo: The mayonnaise makes the coleslaw creamy.
• Gochujang: Gochujang, a Korean condiment, is a thick red chili paste, which is what gives this slaw its heat. In case you’re inquisitive about cooking more with gochujang, these turkey meatballs and glazed shrimp skewers also use it.
• Water: Add a tablespoon of water to the mayo and gochujang to make the spicy slaw dressing thinner.
• Coleslaw: I purchased a bag of premade coleslaw to save lots of time, but when you might have a head of cabbage available, be at liberty to slice it for the slaw.
• Scallions: Use the green and white parts of three scallions.

Methods to Make Korean Inspired Salmon Tacos

• Marinade: Mix the soy sauce, onion, toasted sesame oil, grated ginger, brown sugar, garlic, and sesame seeds. Put aside two tablespoons
  of the marinade, after which pour the remaining marinade over the salmon in a container. Refrigerate the fish and marinate it for at the very least two hours or  overnight.
• Coleslaw: Mix the gochujang, water, and mayonnaise after which toss it with the cabbage and green onions.
• Grill: Cook the salmon on an oiled outdoor grill or grill pan for 3 to 5 minutes until it easily releases from the grill and is charred. Flip the salmon over and top every bit with a tablespoon of the reserved marinade. Cook it for an additional couple of minutes until the fish flakes easily with a fork.
• Tortillas: Heat the tortillas over an open flame, on the grill, or within the microwave.
• Assemble: Remove the skin from the salmon and place some salmon and slaw on each tortilla.

What to Serve with Salmon Tacos

These healthy salmon tacos can be delicious with a side salad with ginger carrot dressing, cilantro lime rice, or garlic green beans.

More Salmon Recipes You’ll Love:

Korean-Inspired Salmon Tacos with Spicy Slaw

7

404 Cals
27 Protein
33 Carbs
18 Fats

Prep Time: 10 mins

Cook Time: 10 mins

marinade time: 2 hrs

Total Time: 2 hrs 20 mins

Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious approach to switch up your fish taco game!

• 1 pound wild salmon fillet, cut in half
• ¼ cup reduced sodium soy sauce
• ¼ cup finely diced yellow onion
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon sesame seeds
• 3 cups tri-color coleslaw
• 3 scallions, chopped
• 3 tablespoons mayonnaise, (I really like Sir Kensington)
• 3 teaspoons gochujang
• 8 6-inch corn tortillas

• In a small measuring cup, mix the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds.  Whisk to thoroughly mix.

• Put aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the remainder of the marinade.

• Refrigerate and permit to marinate for at the very least 2 hours or as much as overnight.

• In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.

• Whisk to mix.  Add the coleslaw and scallions and toss to mix.

• Heat a clean outdoor grill (be sure the grates are clean and evenly oiled) or if cooking indoors an oiled grill pan over medium-high heat.

• Place salmon pieces, flesh side down, on the grill and cook 3-5 minutes (thinner fillets will cook quicker than a thicker piece), or until salmon easily releases from the grill and is nicely charred.

• Rigorously flip with a spatula, top every bit with a tablespoon of reserved marinade and cook a further 2-4 minutes or until fish flakes easily with a fork.

• Put aside on a clean cutting board or plate.

• Meanwhile, heat the tortillas over an open flame, on the grill or microwave.

• Place 2 tortillas each on 4 plates.

• Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.

• Place a chunk or 2 of salmon on each tortilla then top each with 1/3 cup slaw.  Repeat with remaining fish and slaw.  Serve immediately.

Serving: 2tacos, Calories: 404kcal, Carbohydrates: 33g, Protein: 27g, Fat: 18g, Saturated Fat: 2.5g, Cholesterol: 70mg, Sodium: 735mg, Fiber: 5g, Sugar: 8g

Keywords: dinner ideas, Fish Tacos, gochujang recipes, salmon recipes, weeknight dinner