Sweet & Spicy Salmon Taco

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of salmon (a) and place on a baking tray lined with foil. Make sure the smooth, nice-looking side of the fish is facing up. Season with a pinch of salt and pepper. Pour 2/3 of the sweet & spicy sauce (b) on top of the salmon and use the back of a spoon to spread the sauce evenly over the top of the fish. Place the tray of salmon into your 425 degree oven and bake for 8 minutes
3. (bake for 10 minutes if preparing 4+ servings).
4. While the salmon is cooking, cut the avocado (c) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
5. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Use a spoon to scoop the avocado slices out. Insert the edge of the spoon between the skin and the flesh of the avocado and scoop all the way around.
6. Place the avocado slices on a serving plate. Sprinkle togarashi spice (d) over the avocado.
7. When the salmon has finished baking, remove from the oven and place on a plate. Pour the remaining sweet & spicy sauce on top. Let the fish rest for 2 minutes.
8. Wrap the flour tortillas (e) in a dish towel or paper towel. Warm for 30-45 seconds in your microwave.
9. Use a fork to break the salmon apart into bite-sized chunks. Build a taco by first spooning pieces of salmon into a tortilla, then adding pieces of avocado. Top with jicama & cucumber salsa (f). Drizzle gochujang aioli (g) on top to suit your taste.