After moving to USA, we discovered that Mexican Tacos are a popular food option, something that we rarely ate in our home countries. We have tried some amazing tacos while here in California and enjoyed the variety and the rich flavors of the Mexican cuisine. One thing that has intrigued us is the amount of flavor and filling that can fit in such a small tortilla. We also noticed the number of colors that is melded together as it is eaten. We decided to experiment and blend Asian flavors and aromas in the tortilla. In this recipe we marinated the salmon fillets overnight with our homemade teriyaki sauce in order to obtain an intense soy sauce aroma. The day after it literally takes 10mins for us to cook the salmon and prepare the filling for our fusion tacos. We know this is far from being traditional, but we loved the richness of flavors. Also, the Ice Plant is a great add to the recipe in terms of flavors and consistency with its crunchiness the gentle marine-like salinity.
Ingredients (2 Servings):
- 500g / 1lb Salmon Fillets
- 6-8 Cassava Tortillas
- Organic Sesame Oil
- 1 Teaspoon of Raw Coconut Sugar
- Organic Soy Sauce (Gluten-free)
- Handful of Ice Plant
- 1 Organic Avocado
- Sea Salt
- Extra-virgin Olive Oil
- Black Pepper (optional)
- Finely chop the ginger and add it to a large bowl.
- Add 2 tablespoons of sesame oil, 4 tablespoons of soy sauce, 1 teaspoon of raw coconut sugar and mix all together.
- Cut the salmon fillets into cubes and marinate them in the bowl overnight. Cover it with plastic wrap and keep it in the fridge.
- Pre-heat a cast iron pan and cook the salmon cubes 1-2 minutes per side, starting with the skin facing the pan (for the cubes with the skin).
- Stir the marinating sauce in a saucepan for 5 minutes.
- Scoop the avocado center and mix in a bowl with sea salt, extra-virgin olive oil and black pepper (optional).
- Toast the tortillas on a non-stick pan.
- Assemble all the ingredients: add some avocado mash on the tortillas, add the salmon cubes and the ice plan.