Mini tacos fusion: salmon in sriracha-honey glaze with avocado and pomegranate cream - photo 1
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Mini tacos fusion: salmon in sriracha-honey glaze with avocado and pomegranate cream

Pikantne Party Recipes Fusion cuisine Snacks 90 min Medium 18 wyświetleń ~66.68 PLN - (0)
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Description

A seasonal, eye-catching fusion snack combining the Mexican form of mini tacos with Asian flavors of teriyaki-sriracha glaze. Tender, sweet-spicy salmon in a glossy glaze, creamy avocado with a tangy hint of lime, crunchy mini tortillas, and juicy pomegranate seeds create a contrast of textures and colors. This dish is perfect as a snack at a party, finger food at a cocktail party, or an appetizer during a gathering with friends — serve them right after preparation, garnished with fresh cilantro and sesame. Flavor notes: sweet-spicy glaze, creamy and fresh avocado-lime accent, the tartness of pickled onions and pomegranate cuts through the richness of the salmon; visually, the dish attracts with intense colors: the red of pomegranate, the green of avocado and cilantro, and the shine of the glaze.

Ingredients Used

Ingredients (21)

Servings:
8
  • Mini corn tortilla 16 szt.
  • Salmon fillet 480 g
  • Soy sauce 30 ml
  • Honey 30 ml
  • Sesame oil 10 ml
  • Garlic 2 ząbki
  • Avocado 1.5 szt.
  • Lime juice 30 ml
  • Red onion 1 szt.
  • Rice vinegar 100 ml
  • Sugar 30 g
  • Water 50 ml
  • Pomegranate (seeds) 100 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Sriracha sauce 6 łyżeczek
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Coriander 30 g
  • Sesame 10 g
  • ✨ Opcjonalne
  • Microgreens (optional) 30 g
  • Jalapeño (optional) 1 szt.
💰 Szacowany koszt dania: ~66.68 PLN (8.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pickles

1

Prepare quick pickled onions. Peel the red onion and slice it into very thin half-rings (it's best to use a mandoline or a sharp knife). In a small pot or saucepan, combine 100 ml of rice vinegar, 50 ml of water, 30 g of sugar, and 5 g of salt. Heat over medium heat, stirring until the sugar and salt are completely dissolved (about 2-3 minutes). Pour the hot brine over the onion slices and set aside to cool for at least 10-15 minutes. Once cooled, transfer the onions along with the brine to a small jar and refrigerate for at least 20 minutes — they will take on color and a milder flavor.

Ingredients: Red onion, Rice vinegar, Sugar, Water, Salt
Use a small 1 l pot and a silicone spatula for mixing. If you don't want the pickle to be very sweet, reduce the sugar by half. The onion is ready when it loses its raw sharpness and becomes pinkish and slightly translucent.

Preparing the tortillas

2

Preheat the oven to 200°C (top-bottom). Arrange the mini tortillas on a baking sheet lined with parchment paper, slightly spreading them apart so they do not overlap. Using a kitchen brush, coat both sides of the tortillas with a thin layer of rapeseed oil (total amount about 30 g). Place in the preheated oven and bake for 6–8 minutes, until they are lightly golden and crispy at the edges. After 4 minutes, check one tortilla — if the edges start to brown and become crispy, remove the baking sheet.

Ingredients: Mini corn tortilla, Rapeseed oil
Use a large baking sheet and a silicone brush. If you prefer fried tortillas, fry them in a medium-heated pan for 1–1.5 minutes on each side. The tortillas are ready when they are flexible but not rubbery after cooling and have a slightly golden color.

Glaze and salmon

3

Prepare the glaze: in a bowl, combine 30 ml of soy sauce, 30 g of honey, 30 g of sriracha, 10 g of sesame oil, and 10 g of finely chopped or crushed garlic. Mix vigorously until you achieve a uniform, slightly thick emulsion. Cut the salmon fillet into pieces about 3–4 cm in size (this will help with even coating). Place the salmon pieces in a shallow dish, drizzle 2/3 of the prepared glaze over them, and gently mix with your hand or a spoon so that each piece is coated (you have the remaining 1/3 of the glaze for later drizzling). Set aside for 10–15 minutes to marinate — the glaze will start to glaze on the surface of the fish.

Ingredients: Salmon fillet, Soy sauce, Honey, Sesame oil, Sriracha sauce, Garlic
Use a flat dish measuring at least 20×20 cm. Do not marinate for longer than 30 minutes, as the honey may start to 'cook' the surface of the salmon and change its texture. If you have a thermometer, the internal temperature of the salmon after cooking should be 52–55°C (slightly pink, juicy).
4

Searing/grilling salmon: heat a cast iron or non-stick skillet over medium-high heat and add 1 tablespoon of rapeseed oil (about 15 g). When the oil starts to lightly smoke (about 2–3 minutes), place the pieces of salmon skin-side down (if they have skin) or with the flat side down. Cook for 2–3 minutes without moving, until the bottom side is deeply browned. Carefully flip the salmon and cook for another 1–2 minutes, brushing the remaining glaze onto the surface of the salmon. If you prefer to use the oven, place the salmon on a baking sheet and bake at 200°C for 8–10 minutes, and at the end brush with the remaining glaze and turn on the broil/top heat option for 1–2 minutes to caramelize the glaze.

Ingredients: Salmon fillet, Rapeseed oil
Use a wide spatula and a metal spatula for flipping. Do not overcrowd the pan — fry the pieces in batches to maintain the temperature. The salmon is ready when the flesh easily flakes apart with a gentle press of a fork and the inside is uniformly pink to slightly white (not raw in the center).

Avocado cream

5

Prepare the avocado cream: cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add 30 ml of lime juice, a pinch of salt (about 2 g), and 2 pinches of freshly ground pepper (2 g). Mash with a fork or blend with an immersion blender until smooth and creamy. If the cream is too thick, add 1 tablespoon of water (15 ml) and mix. Taste and adjust if necessary with a few drops of lime juice or a pinch of salt.

Ingredients: Avocado, Lime juice, Salt, Black pepper
Use a fork for a rustic consistency or an immersion blender for a very smooth cream. Make sure the avocado is ripe — it should yield slightly to gentle pressure. The cream should be smooth, light green, and slightly tangy from the lime.

Additions and preparation for assembly

6

Toast 10 g of sesame seeds in a dry skillet for 1–2 minutes, stirring until they start to turn lightly golden and smell nutty. Remove them from the skillet to a bowl to prevent burning. Drain the pickled onion from the jar. Remove the seeds from the pomegranate (100 g) into a bowl. Chop the cilantro (leaves and thin stems). Slice the jalapeño into thin rounds, if using (optional).

Ingredients: Sesame, Red onion, Pomegranate (seeds), Coriander, Jalapeño (optional)
Use a metal spatula to mix the sesame and a small bowl to store the toppings. The sesame is ready when it turns light golden and starts to smell — be careful, it burns quickly.

Assembling mini tacos

7

Start assembling: spread a teaspoon (about 15–20 g) of avocado cream on each baked mini tortilla, place a piece of glazed salmon (about 30 g per tortilla), add a few slices of pickled red onion, sprinkle with a few pomegranate seeds (about 5–7 g) and a bit of chopped cilantro. Finally, sprinkle with 1–2 g of toasted sesame seeds and, if using, add a few microgreens and a slice of jalapeño for heat. Arrange the mini tacos on a large, flat platter or several smaller trays, making them easy to pick up with one hand.

Ingredients: Mini corn tortilla, Avocado, Salmon fillet, Red onion, Pomegranate (seeds), Coriander, Sesame, Microgreens (optional), Jalapeño (optional)
Use a teaspoon to portion the cream and a metal spatula or two tablespoons to transfer the pieces of salmon (it's easier to avoid breaking). Each tortilla should be complete and aesthetically pleasing — don't overload it, as it will become difficult to eat.

Finishing and serving

8

Just before serving, drizzle the tacos with the remaining glaze (if any) or a few drops of lime juice for freshness. Garnish with a few cilantro leaves and possibly some microgreens. Serve immediately — the tortilla should still be slightly crispy, and the salmon warm and glossy.

Ingredients: Lime juice, Coriander, Mini corn tortilla, Salmon fillet, Pomegranate (seeds), Microgreens (optional)
Serve on a large plate with napkins and small tongs/spoon for picking up pickles/pomegranates. The dish loses some texture if you prepare it too far in advance — prepare the ingredients ahead of time, but assemble at the last minute.

Fun Fact

💡

The combination of Mexican tacos with Asian glazes is an example of fusion cuisine that blends techniques and sauces from different cultures — the use of sweet and spicy glaze on fish has roots in Asian glazed dishes, and serving it in tacos makes the dish easy to eat at a party.

Best for

koktajl party wieczór z przyjaciółmi Sylwester przekąska na urodziny

Tips

🍽️ Serving

Serve the tacos on a large platter in a single layer so each guest can easily reach them. Accompany with lime wedges, yogurt-lime sauce (natural yogurt mixed with lime and coriander juice), and extra pomegranate seeds in a bowl. If you are serving pre-prepared ingredients, let guests assemble their own tacos — it’s engaging and looks appealing.

🥡 Storage

Store separately: avocado cream in a tightly sealed container in the fridge for up to 24 hours (it is recommended to place plastic wrap directly on the surface of the cream to minimize oxidation), salmon should be stored for up to 24 hours in a cool place in a closed container (best consumed the same day). Store tortillas in a cool place in an airtight package; do not assemble tacos in advance to maintain their crispiness. To reheat the salmon, use a short 2–3 minute heating in the oven at 160°C, but remember that reheating will change the texture.

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