Who doesn’t love a soft taco? Really, is there anything as quick, fresh and oh so satisfying as a bunch of fresh and tasty things wrapped up in a soft, warm tortilla? No is the answer.
This is my mash-up of a soft taco. Take some Chinese flavours, mix them with Mexican techniques and add some locally grown produce and you get a delicious collision of flavours. My Honey-Soy Salmon, Coconut + Crispy Kale Taco features a tasty little mound of healthy goodies – black rice, crisp shredded kale, toasted coconut, avocado, orange, and honey-soy baked salmon – all piled high on a soft tortilla. Fusion, world food, contemporary – call it what you want – the main thing is that my remix provides a spark for your own recipe or adaptation. In short, this is a recipe designed to get the juices flowing.
1 x 200g salmon fillet
1 tbsp honey
1½ tbsp tamari or soy sauce
¼ tsp toasted sesame oil
½ tbsp rice wine vinegar
½ tbsp freshly grated ginger
2 cups chopped kale, stems trimmed
½ cup coconut flakes – organic and unsweetened
1 tbsp tamari or soy sauce
1½ olive oil
1 tsp sesame oil
2 cups cooked black rice
1 orange, segmented and broken into bite sized bits
½ ripe avocado, cubed into small bite sized bits
4 small soft tortillas
Preheat the oven to 180C
In a baking dish, combine the honey, tamari, sesame oil, rice wine vinegar and ginger. Whisk to combine. Add the salmon fillet and turn over once or twice in the marinade to make sure the fish is well coated. Pop into the fridge to marinate for at least 15 minutes while you get on with the kale.
In a small bowl, whisk together the olive oil, sesame oil and tamari. Pop the chopped kale and coconut flakes into a large bowl and toss well with about two-thirds of the olive oil dressing. Spread the kale and coconut evenly on a baking tray lined with baking paper. Bake in the oven for 10-15 minutes, until the coconut is nicely golden and the kale has crisped up a little, tossing once or twice during the bake-time.
Remove from oven and set aside.
Increase oven temperature to 220C and turn on the oven-grill – if you have one. Place the salmon on a baking tray lined with foil and bake in the oven until cooked to your liking – about 8 minutes is how I like mine – and the marinade has caramalised and turned gorgeous and sticky. Remove from oven and let cool slightly.
To assemble, place a spoonful or two of the black rice onto each tortilla. Next, sprinkle some of the crispy kale, then some of the orange and avocado. Flake the salmon gently over the top of each tortilla and then finish with another sprinkling of the kale and coconut. Wrap + bite + enjoy.
Makes enough for 4 small tacos
I hope you don’t mind that I reblogged this post. The photos are amazing and the food looks delicious. Please let me know if the reblogging is a problem and I can take the post down. thanks!
Absolutely fine, Connie – all that matters to me is that you’re enjoying ff&k! Thank you for your kind comments. Kx
Reblogged this on reflextions and commented:
credits: reblogged from blog titled Finger, Fork & Knife my thoughts: yummy!
I just love that you have Tabasco in the picture – I have a bottle with me at all times! Your tacos look delicious!
These look amazing! And if you don’t love tacos, there’s something wrong with you. 😉
Many thanks for the comment, tinykitchenstories! I wholeheartedly agree. How can you possibly turn your nose up at a tasty handheld treat like a soft taco?
Absolutely! It’s positively inexcusable. 🙂
Crispy kale sounds good, what else can it be used for?
I toss it through grain salads, have it on top of grilled flat breads with burrata cheese, beetroot and lemon.. you could have it in a wrap with poached chicken, sprinkled on top of your poached egg… a wonderfully versatile veg!
Yum, thanks for the ideas!
Reblogged this on Beholding His Glory and commented:
I haven’t tried this yet…but I MUST! As an aspiring #foodie, I would love to add this powerhouse edible to my arsenal. Mouth. is. watering. If any of y’all beat me to this, pretty please tell me if you enjoyed it!
Pingback: Foodie Interview with Kate Olsson | pip + willow
Pingback: Honey soy salmon | Yummy Lummy