Ginger Salmon & Coconut Rice Tacos
Okay, I know an asian-inspired taco might be a little weird but stick with me on this one. It’s SO good. I have been loving this ginger salmon bowl by Half Baked Harvest, but I’ve made it too many times to be acceptable at this point. So I figured why not take my favorite parts of that bowl and add it to a taco? And it is DELISH. My only caveat is I think you have to use Siete Tortillas because they are made with almond flour and round out the flavor of the taco - I can’t say it’d be the same with a traditional flour tortilla.
This recipe is so simple to throw together - especially if you are willing to make the coconut rice ahead of time (I love to make a big batch at the beginning of the week). Give its a go and let me know what you think!!
Ginger Salmon & Coconut Rice Tacos
SERVES 2-3
FOR THE TACOS
- 1 medium carrot, shredded
- 1/4 small red cabbage, shredded
- Handful of cilantro, finely chopped
- Avocado or guacamole, optional
FOR THE SALMON
- 12-16oz salmon, cut into 1in cubes
- 2 tbsp butter
- 3 garlic cloves, thinly sliced
- 1 tbsp fresh ginger
- 4 tbsp tamari (or soy sauce)
- 1 tbsp agave
- 1 tbsp sambal oelek
FOR THE COCONUT RICE
- 1 cup of jasmine rice, rinsed
- 1 can of full-fat coconut milk
- 1/2 cup of water
- 1 tsp salt
Directions
1. Prepare the coconut rice ahead of time - Rinse 1 cup of Jasmine rice and add to a pot with a can of full fat coconut milk, 1/2 cup of water and 1 tsp of salt. Bring to a boil, then reduce the heat to a simmer and cover with a lid for 15-20 minutes, until liquid is cooked & absorbed. Fluff with a fork. Can be stored in the fridge for up to 5 days.
2. Prep your sauce - add fresh grated ginger, tamari, agave and sambal oelek to a bowl and mix well. Set aside.
3. Prep your veggies - grate 1 carrot and thinly slice your red cabbage & cilantro. Add to a bowl and set aside.
4. Thinly slice 3-4 cloves of garlic and set aside.
5. Cube your salmon into 1 inch cubes.
6. Over medium-high heat, add 2 tbsp of butter. Once hot, add your cubed salmon.
7. Let the salmon sit for 2-3 minutes and let the bottom get crispy. Then flip & add your garlic.
8. Let the salmon cook for 2 more minutes, then add your sauce. Stir and let cook for the final two minutes, then remove from heat.
9. While the salmon is finishing cooking, heat up your Siete tortillas over the stove.
10. Assemble your tacos! Add rice, salmon and veggies to your taco. Top with avocado or guacamole and a squeeze of lime if desired. Enjoy!
Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
