Salmon Street Tacos with Pineapple-Kiwi Salsa and Raspberry Mango Sauce

Fish tacos are all the rage, but ask yourself how many times have you had DELICIOUS fish tacos? This version is fresh and light for summer when fruit is plentiful and better priced. When you are hot and just want a cool but savoury meal.
Salmon Street Tacos With Pineapple Kiwi Salsa And Raspberry Mango Sauce | Dishin' With Darla

Substitutions

  • Shrimp, any white fish can be replaced like halibut or grouper
  • Cilantro versus mint
  • Corn versus flour tortillas
  • Farm raised salmon

Salmon Street Tacos with Pineapple-Kiwi Salsa and Raspberry Mango Sauce

Fish tacos are all the rage, but ask yourself how many times have you had DELICIOUS fish tacos? This version is fresh and light for summer when fruit is plentiful and better priced. When you are hot and just want a cool but savoury meal.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 15 tacos

Equipment

  • Blender

Ingredients

  • 4 6-8 oz fillets
  • 1 t cayenne pepper
  • 1 t paprika
  • 1 t salt
  • 1 t pepper
  • 2 T Korean paste
  • ½ c sesame oil
  • 2 T soy sauce
  • 1 T crushed red pepper
  • 2 T hot sauce
  • 2 T rice vinegar
  • 2 T brown sugar (or honey)
  • 2 c fresh pineapple (diced)
  • 3 kiwis (chopped coarsely)
  • 1 small jalapeno (minced)
  • ½ c fresh mint (minced)
  • Juice of 2 limes
  • 2 small cartons fresh raspberries
  • 1 small bottle fresh mango juice
  • 15 fresh flour tortillas

Instructions

  • Mix together paste, oil, soy sauce, crushed red pepper, rice vinegar, brown sugar, salt, pepper, paprika and cayenne in a ziplock bag. Add fish fillets and marinate in the fridge for at least an hour.
  • Make the salsa at least 30 minutes before serving.
  • Add pineapple, kiwi and jalapeno in a small bowl.
  • Drizzle with lime juice and add half the mint. Taste.
  • Add more mint or jalapeno if desired.
  • Set in refrigerator for 30 minutes.
  • Make raspberry sauce by placing raspberries and 1/2 c mango juice in a blender and blend until smooth.
  • Taste. If it’s too tart, add more mango.
  • Preheat oven to 425 degrees.
  • Remove fish and discard the marinade.
  • Heat oil in a large skillet until hot but not smoking.
  • Pan sear fish on all sides.
  • Place in oven and bake for 7 minutes per inch thick.
  • Remove fish from oven. It will continue to cook as it sits, so remove when 80 percent cooked or soft to the touch like a medium-rare burger.
  • Warm tortillas in oven on 150 degrees until warmed, about 10 minutes.
  • Cut fish with a spatula in 1”x 1” sections.
  • Place 2-3 sections on a tortilla.
  • Spoon on salsa
  • Drizzle on raspberry sauce
  • Serve immediately.
  • ENJOY!

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