At Home: Teriyaki Salmon Tacos

Seattle is known for fresh fish like haddock and salmon.  The city is also heavily populated by Asian communities.  We have never visited the city properly, but only had a layover at the airport where we grabbed lunch.  Keith ate some decent fish tacos.  So I was creative and combined the three ideas to make Teriyaki Salmon Tacos.  Check out the other Super Bowl Snacks that we made and find the recipe on What Micky Eats...At Home.

Teriyaki Salmon Tacos (Makes 4)

• 1 skinless salmon fillet
• 2½ Tbsp teriyaki sauce
• 2½ Tbsp soy sauce
• ½ teasp garlic, minced
• salt & pepper, to taste
• 2 cups Sriracha coleslaw
• 4 white corn tortillas, lightly grilled

Sriracha Coleslaw:

• 1 (14 oz.) bag coleslaw mix
• ¼ cup mayonnaise
• 1½ teasp Sriracha
• ¼ teasp ground ginger
• 1 Tbsp rice vinegar
• salt and pepper, to taste
• lemon wedges

- Make the Sriracha coleslaw: In a large bowl, combine the mayo, Sriracha, ginger, and rice vinegar. Stir until smooth.

- Add the coleslaw mix and toss to combine. Season with salt and pepper.

- Chill in the fridge for at least 30 minutes before serving.

- Make the Tacos: Marinade the salmon with teriyaki sauce, soy sauce, garlic, salt and pepper for 15 minutes. Reserve some marinade for basting.
- Grill on medium-high heat, skin side down, for 5 - 10 minutes, until firm.
- Brush on additional marinade while cooking.
- Flip fish, remove charred skin carefully, and cook additional 2 minutes, while brushing with additional marinade.
- Once done, remove from grill, and cut fish into cubes.
- Fill each grilled corn tortilla with salmon cubes, squirt lemon juice, and top with Sriracha coleslaw.
- Add additional Sriracha for more spice, if desired.