Sticky Sesame Smoked Salmon Tacos

Ingredients:

16 corn tortillas, taco size

For the Marinated Smoked Salmon:

16oz Alaska Smokehouse Smoked Salmon, skin removed and broken into chunks

2 tablespoons sriracha chili sauce

1 tablespoon light soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 garlic clove, crushed

2 teaspoons finely grated ginger.

1 tablespoon sesame seeds

For the Toppings:

2 ripe avocados, for garnish

Juice of 1 lime

Kosher Salt

Fresh coriander leaves (cilantro)

Sliced red onion

4 lime wedges

Tomato salsa (your choice)

Black sesame seeds

For the Zesty Slaw:

1/2 head purple cabbage, shredded

3 medium carrots, peeled

1 bunch spring onions, diced

1 garlic clove, crushed

1 lime, zested and then juiced

1 red chili, deseeded and finely chopped

Fresh coriander leaves (cilantro)

2 tablespoons sesame oil

1 tablespoon vegetable oil

4 tablespoons rice wine vinegar

1 tablespoon sweet chili sauce

Kosher salt

Toasted sesame seeds

Procedure:

Mix the marinade up in a large bowl, including the chili sauce, soy sauce, sesame oil, rice wine vinegar, garlic, and ginger.

Add in the salmon and sesame seeds and toss gently to combine, then set aside for 15-30 minutes.

Slice up the avocados in half and remove the pits by gently chopping a knife into the pit and twisting.

Once removed, throw the pits away, then using a spoon, remove the flesh of the avocado from the skin in one piece if possible and place on a cutting board and slice into strips.

Drizzle the avocado slices with lime juice and top with kosher salt and set aside.

To make the zesty slaw, peel the carrots into long thin ribbons with a vegetable peeler, then mix the carrots, cabbage, and spring onions in a large bowl and season with salt and pepper.

In a small bowl or measuring cup, mix the chili, ginger, garlic, sesame oil, vegetable oil, rice wine vinegar, chili sauce, lime zest, and lime juice, then pour the dressing over the slaw and toss to combine.

Sprinkle fresh coriander (cilantro) leaves and toasted sesame seeds on the slaw and set aside.

Heat a nonstick or cast-iron pan over high heat, then cook the corn tortillas until flexible on both sides, 5-8 seconds per side, then move them to a kitchen towel or paper towel to stay warm.

Turn your oven to broil and get a sheet pan and line it with aluminum foil.

Lightly grease the aluminum foil with vegetable oil, then spoon the marinated salmon out of the bowl and onto the sheet pan.

Place the pan into the oven on the highest rack, then broil for 1-2 minutes to warm through.

Remove from heat and assemble tacos by layering 1-2 tortillas per taco (depending on if they're breaking or not), a spoonful of slaw, followed by a couple pieces of smoked salmon, then an avocado slice or two, then sliced red onion, fresh coriander (cilantro) leaves, and black sesame seeds.

Serve with lime wedges and salsa on the side.