Teriyaki Salmon Mini Taco Boats

Mini Salmon Teriyaki Stand ‘N’ Stuff™ Tacos

The Pacific Northwest’s taco takes the influence from flavours overseas and a favourite fresh fish caught off the coast. Flavours of your favourite sushi roll, minus the rice. 

  • 50 Minutes Total Time
  • Mild Spice Level
  • 15 Ingredients
  • 4 Servings

Ingredients

  • 75 g packed demerara sugar
  • 60 ml soy sauce
  • 2 tbsp honey mustard
  • 1 tbsp rice vinegar
  • 1 tbsp gingerroot, finely grated
  • Garlic clove, chopped
  • 1 tbsp corn flour
  • 2 tbsp water
  • 4 fresh salmon fillets
  • Pepper
  • 1 pack Old El Paso™ Mini Stand Stuff™ Soft Flour Tortillas
  • 55 g grated red cabbage
  • Teriyaki sauce
  • Carrots, shredded
  • Cucumber, thinly sliced

    Instructions

    1. Heat oven to 220°C (Gas Mark 7).
    2. In a 1 L saucepan, stir together: demerara sugar, soy sauce, mustard, rice vinegar, gingerroot and garlic over medium heat. Heat to a light boil.
    3. In a small bowl, stir corn flour and water until blended then pour into the saucepan. Cook mixture 1 minute, stirring constantly. Heat to boiling, cook for one more minute, stirring constantly. Cool 5 minutes.
    4. Place salmon, skin side down, in a baking dish. Sprinkle evenly with pepper. Brush tops and sides of salmon with glaze. Bake 5 minutes. Then generously brush with the remaining glaze. Bake 9 to 11 minutes more or until fish flakes easily with fork. Discard any remaining glaze.
    5. Heat tortillas as directed on package.
    6. Flake glazed salmon into big pieces, discard skin. Evenly divide cabbage among tortillas. Top with salmon and drizzle each with Teriyaki sauce. Top with shredded carrots and cucumber. Enjoy!