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Kung pao salmon tacos
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Kung Pao Salmon Tacos with Broccoli Slaw

Servings 4

Ingredients

  • 2 Tbsp hoisin sauce
  • 2 Tbsp Chinese black vinegar or balsamic vinegar
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp honey
  • 2 tsp sesame oil
  • 1 Tbsp sriracha or other chili sauce
  • 1 tsp grated ginger
  • 1 tsp Sichuan peppercorns finely ground (optional)
  • 1 lb skin-on salmon fillets
  • 1 small head broccoli
  • 1/2 cup chopped cilantro
  • 4 green onions thinly sliced
  • 8 corn tortillas
  • 1/3 cup (unsalted peanuts roughly chopped

Instructions

  • In small bowl, whisk together hoisin sauce, vinegar, soy sauce, honey, sesame oil, chili sauce, ginger, and peppercorns, if using. Place half the sauce in separate bowl.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Brush skin side of salmon with oil. Brush half the sauce on salmon. Place salmon on grill grates, skin side down; close grill cover and heat until fish is just barely cooked through in the center, about 8 minutes. Remove fish from grill; let rest 5 minutes, then gently break apart flesh into 1 inch chunks.
  • As salmon cooks, finely chop broccoli florets and add to large bowl with cilantro and green onions. Peel broccoli stalks to remove tough skin and thinly slice; add to bowl with broccoli. Add remaining sauce and massage sauce into broccoli until tender.
  • Grill tortillas for 1 minute per side, until just slightly charred. Watch tortillas closely, as they’ll burn very easily.
  • Top tortillas with salmon, broccoli slaw, and peanuts.