Salmon taco meets Korean radish salad. A perfect Korean-Mexican fusion taco is born. I love blackened salmon so I combined with Korean radish salad in a taco form. The crunchiness of Korean radish adds delightful texture to the taco. The gentle heat form the radish salad adds a kick to the taco and works very well and the hint of sweetness works well with the blackened salmon. Topped with fresh Pico de Gallo, this salmon Korean radish taco is another win for Korean-Mexican fusion style tacos. For a full tutorial, please check out my YouTube video.
What’s in the Salmon Korean Radish Taco?
Blackened Salmon – mixture of garlic powder, onion powder, cumin, oregano, paprika, and salt & pepper is rubbed on a salmon filet, then cooked in butter on a skillet until it creates a nice blackened crust.
Korean Radish Salad – Thinly sliced Korean radish is tossed with Korean chili flakes, fish sauce, sugar, toasted sesame seeds, garlic, and vinegar.
Pico de Gallo – fresh tomatoes, onion, jalapeno, cilantro, and lime juice
Can I substitute with other types of radish instead of Korean radish?
Korean radish has a slight peppery taste but it also has a sweetness, too. If you can’t find it, you can use Daikon radish or young red radish instead. Make sure you slice them very thin to get the right texture.
How long can you keep the Korean radish?
The Korean radish keeps in the fridge for a long time. Wrap with a paper towel and you can store it up to 2 months. It might sprout on the stem part of the radish but it is still good to go.