Pineapple mayonnaise dip with salmon tacos
Crunchy tacos stuffed with fresh vegetables and seared salmon, topped with a tangy pineapple-lemon mayo. Swap the salmon for tuna or seafood like prawns or scallops for a new twist on these delicious tacos.
Ingredients
Preparation
Step 1
100 g pineapple flesh – 1 spring onion – 1 small red chilli – 1 clove of garlic – 1 cm piece of ginger – 1 tbsp vegetable oil – 1 tbsp sugar – 1 tbsp white wine vinegar – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Finely dice the pineapple. Cut the spring onion into rings. Dice the chilli, garlic and ginger very finely. Heat the oil in a small pan and sauté the pineapple, spring onion, garlic, ginger and chilli for approx. 3 minutes. Sprinkle with the sugar and caramelise for a further 3 minutes. Deglaze with vinegar and Kikkoman Ponzu Lemon, bring to the boil briefly and roughly puree. Leave to cool for approx. 10 minutes.
Step 2
30 g red cabbage – 3 lettuce leaves – 1 small tomato – 100 g avocado
Finely slice the red cabbage and cut the lettuce into strips. Deseed the tomato and cut into cubes with the avocado.
Step 3
250 g salmon fillet – 1 tbsp vegetable oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – Freshly ground pepper
Cut the salmon fillet into cubes. Heat the oil in a small pan, fry the salmon for approx. 3 minutes and season with the Kikkoman Soy Sauce and pepper.
Step 4
50 g mayonnaise – Freshly ground pepper – 6 taco shells
Mix the cooled pineapple-ponzu-dip with the mayonnaise and season with pepper. Spread half of the dip on the taco shells, fill with red cabbage, lettuce, tomato and avocado, top with salmon and serve drizzled with the remaining dip.
Recipe-ID: 1255
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
100 g pineapple flesh – 1 spring onion – 1 small red chilli – 1 clove of garlic – 1 cm piece of ginger – 1 tbsp vegetable oil – 1 tbsp sugar – 1 tbsp white wine vinegar – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Finely dice the pineapple. Cut the spring onion into rings. Dice the chilli, garlic and ginger very finely. Heat the oil in a small pan and sauté the pineapple, spring onion, garlic, ginger and chilli for approx. 3 minutes. Sprinkle with the sugar and caramelise for a further 3 minutes. Deglaze with vinegar and Kikkoman Ponzu Lemon, bring to the boil briefly and roughly puree. Leave to cool for approx. 10 minutes.
30 g red cabbage – 3 lettuce leaves – 1 small tomato – 100 g avocado
Finely slice the red cabbage and cut the lettuce into strips. Deseed the tomato and cut into cubes with the avocado.
250 g salmon fillet – 1 tbsp vegetable oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – Freshly ground pepper
Cut the salmon fillet into cubes. Heat the oil in a small pan, fry the salmon for approx. 3 minutes and season with the Kikkoman Soy Sauce and pepper.
50 g mayonnaise – Freshly ground pepper – 6 taco shells
Mix the cooled pineapple-ponzu-dip with the mayonnaise and season with pepper. Spread half of the dip on the taco shells, fill with red cabbage, lettuce, tomato and avocado, top with salmon and serve drizzled with the remaining dip.
Discover more
