Blackened salmon taco meets Korean radish salad. This Korean-Mexican fusion taco has the crunchiness of Korean radish to the taco.
Salmon taco meets Korean radish salad? A perfect Korean-Mexican fusion style salmon Korean radish 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.
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.
Salmon Korean Radish Taco
For Korean radish salad
- 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
For pico de gallo
- 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
For salmon taco
- 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
For the Korean radish salad
- 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.
- Add Korean chili flakes, garlic, fish sauce, sugar, vinegar, and sesame seeds to the radish; toss well and set aside.
For the pico de gallo
- Toss together tomatoes, onion, jalopeño, cilantro, lime juice, salt and pepper in a mixing bowl. Taste and adjust the seasoning according to your preference.
For the salmon
- 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.
- 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.
- 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.
- To serve; put a few pieces of salmon pieces and Korean radish salad into a tortilla. Top with pico degallo, and sour cream.