Easy Miso Salmon Tacos by Good Food

Ingredients

• 2 salmon fillets, skin on or off
• 2 tbsp white miso paste
• 1 tsp sesame oil, plus extra for drizzling
• 1 tbsp sesame seeds
• 1 tsp sugar
• 2 limes
• 4-6 corn tortillas
• 1/2 cup radishes, thinly sliced
• 1 avocado, sliced or diced
• as needed salt
• as needed black pepper

Instructions

1. In a small bowl, whisk together the white miso paste, 1 teaspoon of sesame oil, sesame seeds, sugar, and the juice of one lime (about 1-2 tablespoons) until well combined. Season with a pinch of salt and pepper.
2. Pat the salmon fillets dry with a paper towel. Place the salmon fillets in a shallow dish or on a plate and generously coat them all over with the miso marinade.
3. Heat a non-stick frying pan or griddle pan over medium-high heat. Once hot, carefully place the marinated salmon fillets skin-side down (if applicable) and cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through, flaky, and has a slightly caramelized, golden crust.
4. While the salmon cooks, warm the corn tortillas. You can do this by heating them in a separate dry frying pan for about 20-30 seconds per side until pliable and slightly charred, or wrap them in foil and warm in the oven for a few minutes.
5. Divide the warmed tortillas among serving plates. Flake the cooked miso salmon into bite-sized pieces using a fork. Distribute the flaked salmon evenly among the tortillas.
6. Top the salmon with thinly sliced radishes and avocado. Drizzle with a little extra sesame oil, if desired, and serve immediately with extra lime wedges for squeezing over.