SALMON TARTARE TACOS Recipe

Prep Salmon

Keep salmon chilled until ready. Pat dry with paper towels, then remove any remaining skin or dark bits. Using a sharp knife, finely dice the salmon into roughly 1/4-inch pieces; place in a chilled bowl.

Add the minced red onion, minced jalapeño, and chopped cilantro to the diced salmon and gently fold to combine.

In a small bowl whisk together lime juice, ponzu, sesame oil, soy sauce, kosher salt, and black pepper. Taste and adjust seasoning — the tartare should be bright and slightly salty with a hint of citrus.

Pour the dressing over the salmon mixture and gently fold until evenly coated. Cover and refrigerate for 10–15 minutes to let flavors marry, but do not leave raw fish at room temperature for extended periods.

Halve the avocado and remove the pit. Scoop flesh into a small blender or bowl.

Add Greek yogurt, lime juice, sriracha, and salt. Blend or mash until smooth. If the mixture is too thick for piping or dolloping, add up to 1 tablespoon water to reach a creamy, spreadable consistency.

Taste and adjust seasoning — add more lime for acidity or sriracha for heat. Transfer to a piping bag or squeeze bottle for easier assembly.

If tortillas are not already crisp, heat 1–2 tablespoons neutral oil in a skillet over medium-high heat. Fry each blue corn tortilla 30–45 seconds per side until crisp and lightly blistered. Drain on paper towels and keep warm. Alternatively, bake or use store-bought crispy blue corn shells.

Warm the tartare briefly if desired (do not cook) or keep chilled. Spoon or gently mound about 1.5 oz (≈3 tablespoons) salmon tartare onto each tortilla (this recipe yields about 8 small tacos).

Pipe or dollop roughly 1 teaspoon of spicy avocado cream onto each tartare-topped tortilla.

Top each taco with a small sprig of coriander cress, a thin jalapeño slice (for heat), and a light sprinkle of toasted sesame seeds.

Finish with a very light drizzle (¼ teaspoon per taco) of extra ponzu over the top for brightness. Serve immediately so tortillas remain crisp.