Serves 4

For Fish:

• 1 pound (500 grams) salmon filet (can be with or without skin)

• 4 teaspoons (1 tablespoon + 1 teaspoon) mayonnaise

• 1 tablespoon Gochujang

• ½ teaspoon salt

For Crema:

• 1 tablespoon mayonnaise

• 3 tablespoons Greek yogurt

• 2 teaspoons Gochujang

• Juice of ½ lime (about 1 tablespoon)

• 1 tablespoon water

• ½ teaspoon ground black lime powder (substitute with ½ teaspoon lime juice)

For Slaw:

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing rice wine

• 2 teaspoons sesame seed oil

• 1 tablespoon rice wine vinegar

• Juice of 2 limes (about 4 tablespoons)

• 1 teaspoon sugar

• ¼ teaspoon red pepper flakes

• ½ teaspoon ground black lime powder (substitute with ½ teaspoon lime juice)

• 1½ cups cabbage (red or white are both good options)

• 1 medium-large carrot, shredded

• 1 small red onion, halved and sliced crosswise

• 1 mango, diced

For Pickled Red Onions:

**You can make these ahead of time

• 1 large red onion, halved and thinly sliced lengthwise

• 2 tablespoons white vinegar

• 1 tablespoon rice wine vinegar

• 1 tablespoon water

• ½ teaspoon salt

• 1½ teaspoon sugar

For Pickled Jalapenos (Optional):

**You can make these ahead of time

• 2-3 large jalapenos, sliced and stems discarded

• 1 clove garlic, peeled and smashed

• ¼ cup distilled white vinegar

• ¼ cup water

• ½ tablespoon salt

• 1 tablespoons sugar

For Tacos:

• Small corn tortillas

• Green onions, finely diced

• Cilantro, coarsely chopped

For Fish:

1. Preheat oven to 400° F (204° C).

2. Place salmon filets, skin-side down if it has skin, in a lightly greased baking dish and season with salt and pepper.

3. Drizzle 2 tablespoons of both mayonnaise and gochujang over the salmon.

4. Bake until the fish is cooked through, about 15-18 minutes.

5. Once salmon is baked, remove from oven. If it has skin, flip the fish over and carefully peal the skin off.

6. With the salmon still in the baking dish, break up the fish with a fork until it’s in larger lumps.

   • Larger lumps and flakes give you more to bite into when on the taco, don’t fully mash it up like you would for a tuna salad.

7. Cover the salmon to keep warm and set aside until ready to use.

For Crema:

1. In a medium-sized bowl, add all of the crema ingredients and mix until the sauce takes on a uniform color.

2. Add more water if you want a thinner sauce. Taste and adjust to your preferences.

For Slaw:

1. In a large bowl, add the soy sauce, Shaoxing rice wine, sesame seed oil, rice wine vinegar, lime juice, sugar, red pepper flakes, and black lime powder. Mix until all of the ingredients have blended.

2. Add the cabbage, carrots, red onion, and mango to the bowl. As you prep the slaw, occasionally give everything a few good stirs to help coat all of the veggies with the sauce and blend the flavors.

   • This tastes best if made between 30 minutes and 3 hours before you use it, as it gives the veggies time to soften and the flavors to blend. But using it right away is totally fine!

For Pickled Red Onions:

**You can make these ahead of time

1. Add the sliced raw onions to a glass jar.

   • Don’t fill the jar to the brim, so leave some space below the lid.

   • Other heatproof containers work too, but I find glass easier to handle.

   • Use multiple jars if one isn’t enough.

2. In a medium saucepan, add the white vinegar, rice vinegar, water, salt, and sugar. Heat the pan over medium heat and stir occasionally to help dissolve the salt and sugar. Bring the liquid to slow simmer (not a boil).

3. Pour the pickling liquid into the jar of onions, until the onions are covered.

4. Let the onions sit for at least 15 minutes before using to allow the onions to pickle. The longer you let the onions sit, the more they’ll pickle.

5. Once the onions have reached your preferred taste, pour the liquid away. I don’t pour the liquid away and just leave the onions in the pickling liquid, so that’s an option too.

6. Refrigerate until ready to use and keep refrigerated if you don’t use all the onions.

For Pickled Jalapenos:

**You can make these ahead of time

1. Add the jalapenos and garlic to a glass jar.

   • Don’t fill the jar to the brim, so leave some space below the lid.

   • Other heatproof containers work too, but I find glass easier to handle.

   • Use multiple jars if one isn’t enough.

2. In a medium saucepan, add the white vinegar, water, salt, and sugar. Heat the pan over medium heat and stir occasionally to help dissolve the salt and sugar. Bring the liquid to slow simmer (not a boil).

3. Pour the pickling liquid into the jar of jalapenos, until they are covered.

4. Let the jalapenos sit for at least 15 minutes before using to allow them to pickle. The longer you let the jalapenos sit, the more they’ll pickle.

5. Refrigerate until ready to use and keep refrigerated if you don’t use all the jalapenos.

For Tacos:

1. Heat the tacos in a pan over low heat, flipping them until they are warmed and pliable. Alternatively, you can wrap the tortillas in a slightly damp paper towel and heat them in a microwave for about 30 seconds, until warmed.

2. To assemble the tacos, spread a dollop of crema down the center of the tortilla. Top with slaw, salmon, and pickled veggies.

3. Garnish with green onions, cilantro, and extra crema.

4. Enjoy!