This recipe is for tasty, easy and super quick Asian Style Salmon Tacos. You only need a few key ingredients and 10-15 minutes to make these tacos. They are perfect to serve both as appetizers or main course. These tacos are both gluten and dairy free.
Tacos is always a good idea, right?! I mean there are endless variations and you can really make them with anything you want or crave. And who doesn’t love eating food with their hands? At least I love it. It feels so liberating and a little forbidden as well. So I never turn down tacos. These tacos are made with salmon that is marinated in an Asian inspired marinade. These tacos are tasty, flavorful, spicy and fresh yet only requires a few ingredients and are ready to serve in only 10-15 minutes. They are great to make both as an appetizer or main course. They’re also both gluten and dairy free.
A few tips:
- Cut the salmon into about 1 1/2 cm big dices, and make sure all the pieces are of the same size to assure an equal baking time.
- Using chili flakes in the marinade is optional depending on if you prefer your tacos spicy or not.
- I like to bake my salmon in the oven on about 150 degrees to make sure it doesn’t get dry. Since the salmon is cubed the baking time will be maximum 10 minutes, but most probably less. You can divide one of the salmon pieces in two to check if they are done after about 6 minutes.
- You can also make these tacos in a pan if preferred. If making them in the pan I would say you need to fry them for about three minutes, no more.
- I used gluten free tortillas for these tacos, but I also love making them in salad leaves for a low carb version.
- You can also make these tacos with tofu if you want a vegetarian option.
- Cut the salmon into about 1 1/2 cm big dices, and make sure all the pieces are of the same size to assure an equal baking time.
- Using samba oelek in the marinade is optional depending on if you prefer your tacos spicy or not.
- I like to bake my salmon in the oven on about 150 degrees to make sure it doesn’t get dry. Since the salmon is cubed the baking time will be maximum 10 minutes, but most probably less. You can divide one of the salmon pieces in two to check if they are done after about 6 minutes.
- You can also make these tacos in a pan if preferred. If making them in the pan I would say you need to fry them for about three minutes, no more.
- I used gluten free tortillas for these tacos, but I also love making them in salad leaves for a low carb version.
- You can also make these tacos with tofu if you want a vegetarian option.
Ingredients for these Asian Style Salmon Tacos:
- Salmon
- Rice vinegar
- Lemon juice
- Tamari/soy sauce
- Fiber syrup, hiney or agave
- Sambal oelek
- Chili flakes (optional)
- Gluten free tortillas
- Fresh spinach
- Red chili
- Scallion
- Furikake seasoning or sesame seeds
Other recipes you might like:
- Bánh Xèo – Crispy Vietnamese Pancakes (Gluten Free)
- Hot Smoked Salmon Tacos with Orange (Gluten Free)
- Asian Style Salad Cups with Shrimps (Gluten, Grain, Dairy Free & Low Carb)
- Halloumi Tacos (Vegetarian, Gluten & Grain Free)
- Panko Baked Avocado Tacos (Vegetarian & Gluten Free)
- Brunch Tacos with Black Beans, Fried Eg & Home Made Salsa Vegetarian, (Gluten & Dairy Free)
- Folded Spicy Jackfruit Wraps (Vegan, Gluten & Sugar Free)
- Black Bean Fajitas (Vegan & Gluten Free)
Asian Style Salmon Tacos (Gluten & Dairy Free)
Ingredients
For the the salmon
- 2 Salmon fillets cut into cubes
- 1 tbsp Rice vinegar
- 1/2 tbsp Lemon juice
- 1 tbsp Tamari/soy sauce
- 1/2 tbsp Fiber syrup, honey or agave
- tsp Sambal oelek, to taste (optional)
For the tacos
- 4 Gluten free tortillas
- 20 g Fresh spinach
- 1 Avocado peeled, pitted and sliced
- 1/2-1 Red chili thinly sliced
- 1 Scallion (both white and green part) sliced
- Furikake seasoning or sesame seeds
Instructions
- Preheat the oven to 150 degrees Celsius.
- Combine rice vinegar, lemon juice, tamari/soy sauce, fiber syrup/honey/agave and sambal oelek (if using)in a bowl.
- Cut the salmon into dices and place in an oven safe baking pan. Pour the marinade over the salmon and stir to combine.
- Bake in the oven for 6-10 minutes, don't overbake so it gets dry.
- Meanwhile preheat a nonstick pan over medium heat.
- Prepare the topping by slicing the avocado, red chili and scallion.
- Fry the tortillas in the nonstick pan until warm (20-30 seconds or so).
- Assembly the tacos by placing fresh spinach at the bottom of the tortillas.
- Top with avocado, baked salmon, scallion, red chili and furikake seasoning.