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simple salmon tacos recipe
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Simple Salmon Tacos Recipe With the Coolest Tortilla Hack

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 servings

Ingredients

Mini Taco Shells

  • 4 small corn tortillas (corn tortillas will give you the crispiest shells, but flour tortillas can work too)
  • Olive oil spray
  • 2 pinches salt

Salmon Filling

  • 4 oz (120g) sashimi-grade salmon, diced small
  • 1 tablespoon green onion, finely chopped
  • 2 teaspoons Kewpie mayonnaise
  • 1 1/2 teaspoons sriracha
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon black sesame seeds
  • 1/8 teaspoon salt

For Assembling the Tacos

  • 1/4 avocado, diced small
  • 1/4 teaspoon black sesame seeds
  • 2-3 fresh lime wedges for serving

Instructions

  • Preheat the oven to 350°F (180°C), or 320°F (160°C) fan-forced. Cut the corn tortillas into small 2 1/2-inch circles. Microwave them for about 30 seconds to soften.
  • Spray one side of each tortilla circle with olive oil and lightly season with salt. Turn a muffin pan upside down and gently shape the tortilla circles between the muffin cups to form mini taco shells. Spray the tops lightly with olive oil.
  • Bake for 12–13 minutes, until golden and crispy. Let the taco shells cool completely in the pan so they hold their shape.
  • Add the diced salmon, green onion, Kewpie mayo, sriracha, sesame oil, black sesame seeds, and salt to a bowl. Gently mix until the salmon is evenly coated. Keep refrigerated until you're ready to assemble the tacos.
  • Spoon about 1 teaspoon of the salmon mixture into each crispy taco shell.
  • Top each taco with a few pieces of diced avocado and a sprinkle of black sesame seeds. Serve with fresh lime wedges right away while the shells are still crispy.