Kung Pao Salmon Tacos with Broccoli Slaw

Buttery grilled salmon smothered in a deeply flavored Chinese-inspired kung pao sauce and topped with fresh broccoli slaw and peanut crunch is a recipe for taco night happiness. Using the same sauce for the fish and broccoli elevates the tacos with an even greater savory, spicy, sweet flavor that is the signature of kung pao.

This recipe originally appeared on alive.com as “Kung Pao Salmon Tacos with Broccoli Slaw.”

Kung Pao Salmon Tacos with Broccoli Slaw

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Servings

4

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Ingredients

• 2 Tbsp hoisin sauce
• 2 Tbsp Chinese black vinegar or balsamic vinegar
• 2 Tbsp soy sauce or tamari
• 1 Tbsp honey
• 2 tsp sesame oil
• 1 Tbsp sriracha or other chili sauce
• 1 tsp grated ginger
• 1 tsp Sichuan peppercorns finely ground (optional)
• 1 lb skin-on salmon fillets
• 1 small head broccoli
• 1/2 cup chopped cilantro
• 4 green onions thinly sliced
• 8 corn tortillas
• 1/3 cup (unsalted peanuts roughly chopped

Ingredients 2 Tbsp hoisin sauce 2 Tbsp Chinese black vinegar or balsamic vinegar 2 Tbsp soy sauce or tamari 1 Tbsp honey 2 tsp sesame oil 1 Tbsp sriracha or other chili sauce 1 tsp grated ginger 1 tsp Sichuan peppercorns finely ground (optional) 1 lb skin-on salmon fillets 1 small head broccoli 1/2 cup chopped cilantro 4 green onions thinly sliced 8 corn tortillas 1/3 cup (unsalted peanuts roughly chopped

Servings 4 Print Recipe

Instructions

1. In small bowl, whisk together hoisin sauce, vinegar, soy sauce, honey, sesame oil, chili sauce, ginger, and peppercorns, if using. Place half the sauce in separate bowl.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Brush skin side of salmon with oil. Brush half the sauce on salmon. Place salmon on grill grates, skin side down; close grill cover and heat until fish is just barely cooked through in the center, about 8 minutes. Remove fish from grill; let rest 5 minutes, then gently break apart flesh into 1 inch chunks.
3. As salmon cooks, finely chop broccoli florets and add to large bowl with cilantro and green onions. Peel broccoli stalks to remove tough skin and thinly slice; add to bowl with broccoli. Add remaining sauce and massage sauce into broccoli until tender.
4. Grill tortillas for 1 minute per side, until just slightly charred. Watch tortillas closely, as they’ll burn very easily.
5. Top tortillas with salmon, broccoli slaw, and peanuts.