Description
Crispy, cornstarch-dredged salmon cubes tossed in a spicy, creamy bang bang sauce and served in warm corn tortillas with a fresh cabbage slaw.
Ingredients
Scale
- 1 lb salmon fillets, cubed
- 1/4 cup cornstarch
- 1/2 cup mayonnaise
- 3 tbsp Sriracha
- 2 tbsp honey
- 8 corn tortillas
- 2 cups shredded cabbage
- 1 lime, juiced
- 2 green onions, sliced
- Vegetable oil for frying
Instructions
- Whisk mayonnaise, Sriracha, and honey together in a bowl until smooth.
- Pat salmon cubes dry and toss in cornstarch until lightly coated.
- Heat oil in a skillet over medium-high heat until shimmering.
- Fry salmon cubes for 2-3 minutes per side until golden brown and crisp.
- Remove salmon from heat and toss immediately in the Bang Bang sauce.
- Toast corn tortillas in a pan until pliable and slightly charred.
- Fill tortillas with cabbage slaw, add glazed salmon, and finish with lime juice and green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Fusion