Salmon Korean Radish Tacos (Korean-Mexican Fusion)
Grilled or blackened salmon tacos meet Korean radish salad. This Korean-Mexican fusion tacos have the crunchiness of Korean radish to the tacos.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb Korean radish (sliced into thin matchsticks)
- 1 tsp salt
- 2 tbsp Korean chili flakes (gochugaru)
- 2 cloves garlic (finely minced)
- 1 tbsp Korean fish sauce
- 2 tbsp white vinegar
- 1 tbsp toasted sesame seeds
- 1 lb tomatoes (seeded and chopped)
- 1/2 small onion (finely chopped)
- 1 jalopeño (seeded and minced)
- 1/2 cup cilantro (chopped)
- 2 tbsp lime juice
- salt & pepper (to taste)
- 1 1/4 lb salmon fillet
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cumin powder
- 1/4 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp oil
- sour cream (optional)
- 8-10 flour tortilla
Instructions
- 1
Put radish slices in a mixing bowl and sprinkle with salt. Let it sit for 15 minutes. You will see the moisture extracted from the radish on the bottom of the bowl. Discard the liquid and reserve the radish.
- 2
Add Korean chili flakes, garlic, fish sauce, sugar, vinegar, and sesame seeds to the radish; toss well and set aside.
- 3
Toss together tomatoes, onion, jalopeño, cilantro, lime juice, salt and pepper in a mixing bowl. Taste and adjust the seasoning according to your preference.
- 4
In a small mixing bowl, combine garlic powder, onion powder, cumin, oregano, paprika, salt, & pepper; mix well. Sprinkle the mixture over the salmon but not on the skin side. Gently pat the mixture down to the salmon.
- 5
Heat oil in a skillet over medium-low heat. Place salmon skin side up and cook for 4-5 minutes. Reduce the heat to low if needed to not to burn the spice to much. Flip the salmon to the other side and continue to cook for another 4-5 minutes. Do not over cook the salmon. You can also cook the salmon in a grill pan or BBQ grill.
- 6
Put salmon on to a cutting board and rest for 1-2 minutes. Using a fork, cut the salmon flesh off the salmon skin into a large bite size. Discard the salmon skin.
- 7
To serve; put a few pieces of salmon pieces and Korean radish salad into a tortilla. Top with pico de gallo, and sour cream.