The Ultimate Taco Sensation: Grilled Kosher Salmon Tacos That Will Make You Swoon

These Grilled Kosher Salmon Tacos with Pickled Red Cabbage, Wasabi Mayo, and Pea Shoots offer a harmonious blend of flavors and textures that will leave your taste buds satisfied.
  • DIFFICULTY: MODERATE
  • 25 MINS

Ingredients

Serves: 4
TACOS:
  • 4 Atlantic salmon filets (about 6 ounces each)
  • 8 small corn tortillas
  • 1 cup red cabbage, thinly sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon wasabi paste
  • 1 cup pea shoots
  • Lime wedges (for serving)
  • Fresh cilantro leaves, for garnish (optional)

Instructions

Indulge in the tantalizing flavors of these Grilled Kosher Salmon Tacos with Pickled Red Cabbage, Wasabi Mayo, and Pea Shoots. This mouthwatering dish combines the richness of grilled salmon with the tanginess of pickled cabbage, the spiciness of wasabi mayo, and the freshness of pea shoots. Get ready to elevate your taco game with this recipe!

  1. Preheat your grill to medium heat.

  2. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Add the thinly sliced red cabbage to the bowl and toss until well coated in the vinegar mixture. Set aside and let it pickle for at least 10 minutes.

  3. In another bowl, mix the mayonnaise and wasabi paste until well combined. Adjust the amount of wasabi according to your desired level of spiciness. Set aside.

  4. Place the salmon filets in a shallow dish or a resealable plastic bag. Pour the marinade over the filets, making sure they are evenly coated. Allow the salmon to marinate in the refrigerator for at least 30 minutes to infuse the flavors.

  5. Pat dry the salmon fillets using paper towels. Brush the fillets with a light layer of oil and season them with salt and pepper.

  6. Place the salmon fillets on the preheated grill, skin-side down. Grill for about 4-5 minutes per side or until the salmon is cooked through and has a nicely charred exterior. Remove from the grill and let it rest for a few minutes.

  7. While the salmon is resting, warm the corn tortillas on the grill for about 30 seconds per side, until they are pliable and slightly charred.

  8. To assemble the tacos, spread a spoonful of the wasabi mayo on each tortilla. Place a piece of grilled salmon on top of the mayo.

  9. Drain the pickled red cabbage from the vinegar mixture and place a small handful on each taco.

  10. Top the tacos with pea shoots, and if desired, garnish with fresh cilantro leaves.

  11. Serve the Grilled Kosher Salmon Tacos immediately with lime wedges on the side for squeezing over the tacos.

Tips

  • For an extra burst of flavor, squeeze fresh lime juice over the assembled tacos before serving.

  • If you prefer a gluten-free option, make sure to use gluten-free corn tortillas.

  • Adjust the amount of wasabi paste in the mayo to suit your taste preferences.

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