Blackened Salmon Tacos | Get a taste of Hawaii right in your backyard! Delicious fish tacos are quick to make and full of flavor for a tasty Taco Tuesday dinner. Simply toss cubes of fresh salmon in our ready-to-use marinade and grill them up for irresistible teriyaki flavor. Grilled salmon tacos can be dressed with your favorite taco toppings, including sweet peach salsa or some mango corn salad! Ideal for weeknight dinners that the whole family can enjoy.
For Salmon 1 pound salmon fillet, skin removed and cubed ½ cup Kikkoman® Teriyaki Marinade & Sauce 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon black pepper 2 tablespoons olive oil for cooking
For Salsa 1 ripe peach, peeled and chopped 1 Roma tomato, chopped ¼ cup minced red onion 2 tablespoons lime juice 1 tablespoon minced cilantro ¼ teaspoon salt
For Serving Flour tortillas
Combine salmon cubes and teriyaki marinade in a bowl. Stir gently to coat. Cover and refrigerate for 1 hour.
Combine ingredients for peach salsa and refrigerate until serving.
After 1 hour of marinating, drain marinade from salmon and blot salmon with paper towel. Transfer salmon to a bowl and add chili powder, garlic powder, salt and pepper. Gently toss to coat. Heat oil over medium heat for 1 minute in a non-stick pan. Add salmon and cook for 3-4 minutes. Turn and cook an additional 3-4 minutes.
Serve blackened salmon on tortillas, topped with peach salsa.