Best Spicy Salmon Poke Taco Recipes

SALMON TACOS

Steps:

• Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
• Stir in the salt, lime zest and juice, and hot sauce.
• Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don't have time, the resting while you prep the salmon will still give you good results.)
• Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
• In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
• With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
• Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
• Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

SPICY SALMON POKE TACO

Steps:

• To prepare the Spicy Salmon Poke:.
• In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.
• To Prepare the Poke Taco:.
• In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the "taco" shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.
• In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.
• To prepare the spicy Mayo:.
• In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.
• To Assemble:.
• Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional). Drizzle spicy Mayo on top and enjoy!