Servings
Font
Back
Salmon Korean Radish Tacos (Korean-Mexican Fusion)
0 from 0 votes

Salmon Korean Radish Tacos (Korean-Mexican Fusion)

Grilled or blackened salmon tacos meet Korean radish salad. This Korean-Mexican fusion tacos have the crunchiness of Korean radish to the tacos.

Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 people
Course: Main Course, Dinner
Cuisine: Korean, Mexican

Ingredients

For Korean radish salad
  • 1 lb Korean radish sliced into thin matchsticks
  • 1 tsp salt
  • 2 tbsp gochugaru Korean chili flakes
  • 2 cloves garlic finely minced
  • 1 tbsp fish sauce Korean
  • 2 tbsp white vinegar
  • 1 tbsp sesame seeds toasted
For pico de gallo
  • 1 lb tomato seeded and chopped
  • 1/2 onion finely chopped, small
  • 1 jalapeño seeded and minced
  • 1/2 cup cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • black 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 oregano dried
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral cooking oil generic cooking oil
  • sour cream optional
  • 8-10 flour tortilla

Instructions

For the Korean radish salad
    Cup of Yum
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. To serve; put a few pieces of salmon pieces and Korean radish salad into a tortilla. Top with pico de gallo, and sour cream.