Tacos with Salmon and Wasabi Cream (Tacos De Pescado) – Recipe

  • 400 grams fresh salmon, cut into large chunks or strips
  • Panko bread crumbs
  • White bread flour
  • 2 Eggs
  • 1 Red cabbage, small, shredded
  • 1 teaspoon Wasabi paste, add more if you like more heat
  • ½ cup sour cream
  • 2 tablespoons fresh coriander leaves, finely chopped
  • Vegetable oil, for deep frying
  • White pepper
  • Salt
  • 4 – 6 Tortillas
  • 2 tablespoons lime juice, adjust to taste
  • 1 red onion, cut in half and sliced finely
  • 2 tomatos, chopped

    Tacos with Salmon and Wasabi Cream
1.Set up a workstation with three plates. Add the flour to the first. Lightly beat the eggs and add to the second plate. Add the Panko breadcrumbs to the final plate.
2.Season the salmon with salt and white pepper to taste. Roll each piece of fish in the flour, then in the beaten egg and finally, coat with Panko breadcrumbs.
3.Heat the oil in a deep pan or pot. When the oil is ready, deep-fry the fish until golden brown.
4.Add the wasabi, lime juice and chopped coriander to the sour cream and mix well. Taste for seasoning and heat.
5.Heat the tortillas in a dry pan for a few seconds on each side.
6.To assembly the tacos: put two or three pieces of fish in each tortilla, add shredded cabbage, tomotoes and a few slices of red onion. Drizzle with Wasabi cream. If you like, replace the tomatoes and onions with a salsa of your choice.

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3 Comments Add yours

  1. Wow, I like the idea of adding wasabi to the sour cream… sounds delish! Interesting also to use salmon for the tacos instead of a white fish, sounds so much healthier and tastier. Thanks for sharing!

  2. This sounds delicious.

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