J.d.f. Tacos Recipe
Juan de Fuca (2 each) crunchy blue corn shells • miso glazed salmon • Artisan greens • Pico de Gallo • avocado aïoli • Sriracha squiggle
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Ingredients
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Taco Shells
Miso Glazed Salmon
Pico de Gallo
Avocado Aïoli
Sriracha Squiggle
Artisan Greens
Method
Prepare Miso Glazed Salmon
- 1
Make the Glaze
In a small bowl, mix miso paste, honey, soy sauce, and sesame oil until well combined.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the miso glaze over them, ensuring they are evenly coated. Let marinate for at least 15 minutes.
- 3
Prepare Pico de Gallo
- 4
Chop Ingredients
Dice the tomatoes and red onion finely.
- 5
Mix Pico de Gallo
In a mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well.
Prepare Avocado Aïoli
- 6
Blend Aïoli
In a food processor, combine the ripe avocado, garlic clove, lemon juice, mayonnaise, and salt.
- 7
Taste and Adjust
Blend until smooth and creamy. Adjust seasoning to taste.
Assemble Tacos
- 8
Fill Taco Shells
Take the blue corn taco shells and fill each with a portion of salmon, followed by a handful of artisan greens.
- 9
Add Toppings
Top with a generous spoonful of pico de gallo and a drizzle of avocado aïoli.
- 10
Finish with Sriracha
Finish with a squiggle of Sriracha sauce on top for spice.