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Korean salmon taco

Salmon Korean Radish Tacos (Korean-Mexican Fusion)

Print Recipe
Grilled or blackened salmon tacos meet Korean radish salad. This Korean-Mexican fusion tacos have the crunchiness of Korean radish to the tacos.
Course Dinner, Main Course
Cuisine Korean, Korean Fusion, Mexican
Diet Gluten Free, Low Lactose
Keyword blackened salmon, grilled salmon, korean fusion, korean radish, Korean radish salad, mexican food, pico de gallo, salmon, salmon bibimbap, salmon fillet, taco, tacos
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 people
Author Holly Ford

Ingredients

For Korean radish salad

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

Instructions

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. You can also cook the salmon in a grill pan or BBQ grill.
  • 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 de gallo, and sour cream.

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