This contest was SO fun!
Sponsored by the Wild Alaskan Seafood Company, the challenge was to create a delicious fish taco using Alaskan wild caught fish.
Check out the site. These peeps are serious about their tacos, dude.
I adore fish tacos.
What's not to love?
It's really a genius concept.
So...
All the more difficult to come up with something unique.
And delicious.
And easy.
The winner of this contest gets to fly to California and serve their taco out of a real live Taco Truck.
Awesome, right?
Yes.
I got to work on the recipe makin' right away. I knew I wanted to do an Ethnic take on the taco.
Vietnamese Taco
Vietnamese Taco
Korean Taco
Thai Taco
While these could be incredibly tasty, I don't think fish would compliment the flavors.
Now, short ribs or pork...
that would be amazing with some kimchi or other pickled vegetables.
that would be amazing with some kimchi or other pickled vegetables.
...but I digress.
I decided on the flavors of one of my favorite sushi bar staples::
The Philadelphia Roll.
Salmon. Cream Cheese. Cucumber. Avocado. Ginger. Wasabi...
A "taco twist" on the Philly Roll. LOVE it!
(Salivation is usually a pretty good sign that something is going to be good.)
Here we go...
the beautiful salmon.
lime in the wasabi. no bueno.
cream cheese.
look at all that gorgeous avocado and cucumber.
excuse the paper plates:: a girl's gotta get some help in the kitchen.
coming together nicely.
black sesame seeds. lovely.
lime zest. the perfect garnish.
tacos getting ready for their photo shoot.
wonder if they were nervous?
nah...they pulled it off!
the money shot.
all photos and taste testing (hard job) courtesy of Sarah Cook
Philly Roll Taco with Wasabi Cream
Serves 8 ( 2 tacos per person)
2 pounds Wild Alaska Salmon, fillets
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
Kosher salt and cracked pepper to taste
16 6 inch white corn & wheat blend tortillas, warmed (La Tortilla Factory)
8 tablespoons cream cheese
1 English cucumber, diced
½ head purple cabbage, sliced very thin
2 avocados, diced
2 cups pickled ginger
Black sesame seeds
Wasabi Cream, recipe below
Wasabi Cream
1 ½ tablespoons wasabi powder, prepared with water to make a paste
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon low sodium soy sauce
3 tablespoons Greek yogurt, plain
2 tablespoons sour cream
1 teaspoon lime juice
Pinch of salt
Preheat oven to 400 degrees.
Marinate the salmon fillets in sesame oil and soy sauce for 30 minutes.
While fish is marinating prepare Wasabi Cream. Wisk all ingredients together until smooth and creamy. Refrigerate until needed.
Remove salmon from marinade, place on a parchment-lined cookie sheet, sprinkle with kosher salt and pepper and bake at 400 degrees until cooked through and flaky, approximately 25 minutes.
Warm the corn tortillas in a dry non-stick skillet.
Spread one tablespoon of cream cheese on each tortilla, leaving a ½ inch border. Sprinkle a few slices of pickled ginger on top.
Crumble large chunks of salmon on top of cream cheese and ginger.
Top with diced English cucumber, purple cabbage, diced avocado, and more pickled ginger.
Dollop, or pipe Wasabi Cream on top of taco. Garnish with lime zest and black sesame seeds.
Enjoy!! This is a “taco twist” on a sushi bar favorite! Creamy, crunchy, sweet, spicy…this taco has it all!
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