Yuzu Salmon Street Tacos
These tacos are on point! Yuzu salmon street tacos will become your quick midweek dinner. The yuzu marinade combined with fresh ginger, lemon grass, green onions and fresh cabbage makes this dish easy to enjoy.
1 lb Boneless skinless salmon filet 3/4 c. Yuzu Japanese BBQ Sauce Bachan’s 2 Tsp. Lemon Grass 2 tsp. Garlic minced 1/2 c Green onions 6 Street Taco Shells ½ c. Red and Green Cabbage shredded for topping 1 sliced Avocado for garnish
Heat oven to 350 F.
In a freezer bag add salmon filet, yuzu sauce, lemon grass, garlic and green onions.
Seal and let salmon marinate for 30 min-24 hrs. In the refrigerator.
Place parchment paper on a baking sheet.
Bake marinated Salmon at 350 F. in the oven for 20 minutes.
Remove salmon from the oven, and pull apart with a fork.
Warm each tortilla on the skillet for 30 sec. per side.
Build your taco by adding salmon, cabbage, yuzu BBQ sauce. Garnish with avocado.
Serving: 1 g Calories: 46 kcal Carbohydrates: 4 g Protein: 1 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Sodium: 3 mg Potassium: 159 mg Fiber: 2 g Sugar: 1 g Vitamin A: 119 IU Vitamin C: 5 mg Calcium: 13 mg Iron: 1 mg