Salmon Korean Radish Tacos (Korean-Mexican Fusion)

Method7 steps · about 55 min

1. 1

   Step 1: Put radish slices in a mixing bowl and sprinkle with salt (1 tsp). 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.

   Salt Radish Rest · 15 minUses 1 lb Korean radish (sliced into thin matchsticks) · 1 tsp salt

2. 2

   Step 2: Add Korean chili flakes (2 tbsp), garlic (2 cloves), fish sauce, sugar (to taste), vinegar, and sesame seeds (1 tbsp) to the radish; toss well and set aside.

   Uses 2 tbsp Korean chili flakes (gochugaru) · 2 cloves garlic (finely minced) · 1 tbsp Korean fish sauce · 2 tbsp white vinegar · 1 tbsp toasted sesame seeds · sugar, to taste, for Korean radish salad · salted radish matchsticks, extracted liquid discarded

3. 3

   Step 3: Toss together tomatoes (1 lb), onion (1/2 small), jalapeño, cilantro (1/2 cup), lime juice (2 tbsp), salt and pepper in a mixing bowl. Taste and adjust the seasoning according to your preference.

   Uses 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)

4. 4

   Step 4: In a small mixing bowl, combine garlic powder (1 tsp), onion powder (1 tsp), cumin, oregano, paprika (1 tsp), salt (1 tsp), & pepper (1/2 tsp); mix well. Sprinkle the mixture over the salmon but not on the skin side. Gently pat the mixture down to the salmon.

   Uses 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 · 1/2 tsp pepper · 1 tsp salt

5. 5

   Step 5: Heat oil (1 tbsp) 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 spices too 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.

   Uses 1 tbsp oil · salmon coated with the prepared spice mixture

6. 6

   Step 6: 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.

   Rest Salmon · 2 minUses cooked salmon, to rest and remove skin

7. 7

   Step 7: To serve; put a few pieces of salmon pieces and Korean radish salad into a tortilla. Top with pico de gallo, and sour cream.

   Uses sour cream (optional) · 8-10 flour tortilla · prepared Korean radish salad · prepared pico de gallo · rested cooked salmon broken into bite-size pieces