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Asian Salmon Tacos

Total Time

Prep/Total Time: 20 min.


4 servings

This Asian/Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2 to 3 tablespoons of water to the pan. —Marisa Raponi, Vaughan, Ontario
Asian Salmon Tacos Recipe photo by Taste of Home
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  • 1 pound salmon fillet, skin removed, cut into 1-inch cubes
  • 2 tablespoons hoisin sauce
  • 1 tablespoon olive oil
  • Shredded lettuce
  • 8 corn tortillas (6 inches), warmed
  • 1-1/2 teaspoons black sesame seeds
  • Mango salsa, optional


  1. Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon for 3-5 minutes or until it begins to flake easily with a fork, turning gently to brown all sides.
  2. Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

Test Kitchen tips
  • Look for thick center pieces of salmon so your cubes will be consistently sized for even cooking.
  • Hoisin sauce is used as both a sauce and condiment in Chinese and Vietnamese cooking. Its flavor is distinctive in two Chinese classics: char siu and moo shu pork.
  • The flavor of hoisin sauce varies quite a bit between brands, so feel free to adjust the amount used.
  • Black sesame seeds have a slightly nuttier flavor than white ones. If you don't have them, use toasted white sesame seeds instead.
  • Nutrition Facts

    2 tacos: 335 calories, 16g fat (3g saturated fat), 57mg cholesterol, 208mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 2 starch, 1 fat.

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