Go Back
+ servings
Yuzo salmon tacos over head shot. 3 tacos with yuzu sauce and cabbage topings

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.
5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Japanese
Servings 6
Calories 46 kcal


  • Oven
  • Baking sheet


  • 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.
  • Enjoy!


Serving: 1gCalories: 46kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 3mgPotassium: 159mgFiber: 2gSugar: 1gVitamin A: 119IUVitamin C: 5mgCalcium: 13mgIron: 1mg
Keyword Meat, Quick & Easy, Quick Meal, Sauce
Tried this recipe?Let us know how it was!