Sesame-Crusted Fish Tacos With Spicy Cabbage Slaw Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup mixed black and white sesame seeds
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon Sichuan peppercorn, crushed
  • 1 pound salmon, cut in ¾ inch-cubes
  • 2 tablespoons toasted sesame oil
  • 4 ounces (about 2 cups) napa cabbage, julienned
  • 1¾ ounce (about ½ cup) daikon, julienned
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1½ teaspoons Sriracha
  • 2 teaspoons grapeseed oil
  • 8 corn tortillas
  • 1 ripe avocado, sliced
Directions
  1. Toast the sesame seeds in dry pan until fragrant, and let them cool.
  2. Mix the seeds with 1 teaspoon salt and Sichuan peppercorn.
  3. Toss the salmon with the sesame oil, then coat it in the sesame seed mixture.
  4. Thread the salmon onto wooden skewers and then chill for 20 minutes.
  5. In a large bowl, combine the cabbage and daikon.
  6. Whisk together the vinegar, soy sauce, sugar, Sriracha, and grapeseed oil for the dressing.
  7. Toss the slaw with the dressing 10 minutes before service.
  8. Preheat a cast-iron skillet on high heat.
  9. Sear the salmon skewers on high heat for 1-2 minutes per side.
  10. Warm the tortillas in the microwave or on a dry pan.
  11. Assemble the tacos by layering the tortillas with slaw, salmon, and avocado slices. Drizzle with more Sriracha, to taste, and serve.