Air-Fryer Sesamo Salmon Tacos
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
SeafoodOccasion
Quick & EasyIngredients
- 2 8-ounces each skinless salmon filets
- 1/2 cup San-J Tamari Soy Sauce
- 1/4 cup San-J Sesamo plus more for drizzling
- 2 1/2 teaspoons minced lemongrass
- 2 cloves garlic crushed
- 1/2 teaspoon freshly ground black pepper
- 12 4-inch corn tortillas, lightly charred
- 2 Persian cucumbers cut into 1/8-inch matchsticks
- 4 radishes thinly sliced
- 1/4 cup fresh cilantro leaves
- 4 green onions cut into 1/8-inch matchsticks
- 1/4 cup chopped dry roasted salted peanuts
- Lime wedges for serving.
Directions
- Place salmon filets in a resealable plastic bag. Add San-J Tamari Soy Sauce, San-J Sesamo, lemongrass and garlic. Marinate at room temperature for 30 minutes. Remove salmon filets from marinade. Discard marinade. Pat salmon filets dry with paper towels.
- Preheat air-fryer to 400°F and coat with cooking spray. Place salmon filets in an even layer into air-fryer. Drizzle lightly with additional San-J Sesamo. Cook for 8-12 minutes, until light golden-brown and internal temperature reaches 125°F-134°F for medium or 140°F-145°F for well-done. Transfer salmon filets to a plate and flake into large bite-sized pieces.
- Top tortillas evenly with salmon. Garnish with cucumbers, radishes, cilantro, green onions and peanuts. Drizzle with additional San-J Sesamo and serve with lime wedges.
