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Teriyaki Salmon Mini Taco Boats™

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  • 20 min prep time
  • 35 min total time
  • 14 ingredients
  • 6 servings
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The Pacific Northwest’s taco takes the influence from flavors overseas and a favorite fresh fish caught off the coast. Flavors of your favorite sushi roll, minus the rice.

Ingredients

1/3
cup packed brown sugar
1/4
cup soy sauce
2
tablespoons honey mustard
1
tablespoon rice vinegar
1
tablespoon finely grated gingerroot
1
teaspoon finely chopped garlic
1
tablespoon cornstarch
2
tablespoons water
4
fresh salmon fillets (4 oz each)
1/8
teaspoon pepper
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
3/4
cup shredded red cabbage
2
tablespoons Asian sesame dressing
Shredded carrots, julienned cucumbers, pickled ginger, if desired

Steps

  • 1 Heat oven to 425°F. Line a rimmed cookie sheet with cooking parchment paper; spray parchment paper with cooking spray.
  • 2 In 1-quart saucepan, stir together brown sugar, soy sauce, mustard, rice vinegar, gingerroot and garlic over medium heat. Heat to a light boil. In small bowl, stir cornstarch and water until blended; pour into saucepan. Cook mixture 1 minute, stirring constantly. Heat to boiling; cook 1 minute longer, stirring constantly. Cool 5 minutes.
  • 3 Place salmon, skin side down, on cookie sheet. Sprinkle evenly with pepper. Brush tops and sides of salmon with glaze. Bake 5 minutes. Generously brush with glaze. Bake 9 to 11 minutes longer or until fish flakes easily with fork. Discard any remaining glaze.
  • 4 Heat boats as directed on package. Flake glazed salmon into big pieces; discard skin. Evenly divide cabbage among boats. Top with salmon; drizzle each with 1/2 teaspoon dressing. Top with shredded carrots, julienned cucumbers and pickled ginger.
  • 1 Heat oven to 425°F. Line a rimmed cookie sheet with cooking parchment paper; spray parchment paper with cooking spray.
  • 2 In 1-quart saucepan, stir together brown sugar, soy sauce, mustard, rice vinegar, gingerroot and garlic over medium heat. Heat to a light boil. In small bowl, stir cornstarch and water until blended; pour into saucepan. Cook mixture 1 minute, stirring constantly. Heat to boiling; cook 1 minute longer, stirring constantly. Cool 5 minutes.
  • 3 Place salmon, skin side down, on cookie sheet. Sprinkle evenly with pepper. Brush tops and sides of salmon with glaze. Bake 5 minutes. Generously brush with glaze. Bake 9 to 11 minutes longer or until fish flakes easily with fork. Discard any remaining glaze.
  • 4 Heat boats as directed on package. Flake glazed salmon into big pieces; discard skin. Evenly divide cabbage among boats. Top with salmon; drizzle each with 1/2 teaspoon dressing. Top with shredded carrots, julienned cucumbers and pickled ginger.

Expert Tips

Asian sesame dressing can be found in the salad dressing section of grocery stores. Substitute your favorite teriyaki sauce if unable to find.

Pickled ginger is thinly sliced fresh young ginger that has been marinated in a sweet vinegar solution. It can be found in the Asian section of grocery stores.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
227.4
Calories from Fat
100
% Daily Value
Total Fat
12.1g
19%
Saturated Fat
2.6g
13%
Trans Fat
0g
Cholesterol
41.6mg
14%
Sodium
691.7mg
29%
Total Carbohydrate
12.1g
4%
Dietary Fiber
0.9g
4%
Sugars
8.3g
Protein
17.3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
13.60%
14%
Calcium
5.60%
6%
Iron
6.10%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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