Description
Forget choosing between nutritious salmon, taco night, and smash burgers. These salmon smash burger tacos are the perfect mash up delivering a lighter option with your favorite guilty pleasures. Full of sweet and slightly spicy caramelized flavor, crispy texture, fresh crunch, and rich protein all in smashed taco form. This craveable weeknight meal is the perfect way to spice up your taco Tuesday. Trust me, this fish taco recipe is the unlikely pairing you never expected to fall in love with.
Ingredients
Units
Scale
- 2 Fresh Salmon Fillets skin removed (about 1lb, slightly frozen)
- 2 tbsp Hoisin Sauce
- 1 tbsp Honey
- 1 tsp Garlic minced
- 1/2 tsp Chili Flakes
- 3 cup Cole Slaw Mix
- 1 1/2 tbsp Mayo
- 1 tbsp Sriracha
- 1/2 tbsp Ponzu Sauce
- 1/4 Lime juice from
- 2 Green Onions chopped
- 1 Mini Red Bell Pepper chopped
- 1 Avocado sliced
- 8 Street Taco Flour Tortillas
Instructions
- Before starting this recipe, add salmon fillets (with skin removed) and meat grinder to the freezer for one hour or until almost frozen and very cold. This will make grinding much easier.
- In a small bowl, combine coleslaw mix, mayo, sriracha, ponzu, lime juice, green onion, and red bell pepper. Set aside or refrigerate until use.
- Using a sharp knife, cut slightly frozen salmon fillets into cubes.
- Send the salmon cubes through the meat grinder and catch the ground salmon with a medium size bowl.
- In the same bowl as the ground salmon add the hoisin, honey, garlic, and chili flakes. Mix until thoroughly combined. You can use a spoon or your hands.
- Divide the ground salmon mixture into 8 equal size balls.
- Pre-heat your pan over medium-high heat and spray with cooking spray.
- Place each ball in the center of a tortilla. Cover with a piece of wax paper and smash the ground salmon balls down into a thin layer until it covers most of the tortilla. You can also just use your hands or a burger press if you have one but it definitely isn’t needed.
- Flip the tortilla onto the hot griddle salmon side down. Cook for 2-3 minutes then flip so the bare tortilla is on the pan. Cook for another 1-2 minutes until the tortilla is toasty and crisp.
- Transfer the tortilla with the cooked salmon to a plate or taco stand.
- Add a spoonful of the slaw mixture to the bottom of the taco.
- Top with a slice of avocado and sprinkle of green onion.
Notes
The number of tacos will vary slightly depending on the size of your tortillas and how full you stuff them, but I usually end up with 8 full street tacos.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dinner, Entree, Lunch
- Method: Stove Top
- Cuisine: American
