RecipeTin Eats’ spicy salmon mini tacos

Name: RecipeTin Eats’ spicy salmon mini tacos
Cook time: 1 h
Yield: 12
Cuisine: Modern Australian
Ingredients: 4 x 15cm corn tortillas (see note); olive oil spray; 2 pinches cooking salt

Nagi Maehashi

November 9, 2023

Bite-sized spicy salmon (or tuna) tacos. Rob Palmer; STYLING: Emma Knowles

easyTime:30 mins - 1 hourMakes:12

These riff on the signature starter at a well-known modern Asian establishment with restaurants all over the world. You can probably guess the one. I’m using salmon today but it’s also great with tuna. And if raw fish isn’t for you, try canned tuna.

Ingredients

Mini taco shells

4 x 15cm corn tortillas (see note)
olive oil spray
2 pinches cooking salt

Salmon filling

120g sashimi-grade salmon, cut into 5-7mm dice
1 tbsp spring onion, finely chopped
2 tsp Kewpie mayonnaise
1 ½ tsp sriracha
½ tsp sesame oil
½ tsp black sesame seeds
⅛ tsp cooking salt

To finish

1 tbsp salmon roe
¼ avocado, cut into 0.4cm dice
¼ tsp black sesame seeds
dried black beans, for serving bed (optional)

Method

To make the mini taco shells

Preheat the oven to 160C fan-forced (180C conventional). Using a cookie cutter, cut 6cm circles out of the corn tortillas. Spread them in a single layer on a plate and microwave for 30 seconds (to make them pliable). Spray one side generously with olive oil and season with salt.
Using an upside-down muffin tin, mould into taco shapes with the oil side down (see photo below). Spray the upper surface with oil (only the underside is salted).
Bake for 12-13 minutes until quite golden. Cool in the muffin tin until crisp.

For the salmon filling

Put all the ingredients in a bowl and mix gently to combine. Keep refrigerated, but remove from the fridge 20 minutes before using.

To assemble

Place 1 teaspoon of salmon filling in each taco. Add a few cubes of avocado, sprinkle with sesame seeds, and finish with a dab of roe.
To serve, I like to place the tacos on a bed of dried black beans so they stay upright – and the colourful tacos look dramatic against the black background.

Use an upside-down muffin tray to shape the mini taco shells.Rob Palmer; STYLING: Emma Knowles

Tips

Corn tortillas have better flavour and bake up crisper than flour tortillas. However, flour tortillas do work, too.
For a speedy option, pile the filling onto round corn chips instead.
The taco shells can be made 24 hours ahead and stored in an airtight container in the pantry.
The filling is best (and safest) made on the day.