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Teriyaki Salmon Mini Taco Boats™

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Ingredients

Scale
  • 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

Instructions

  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.

Find it online: https://legenrecipes.com/recipe/teriyaki-salmon-mini-taco-boats/