Pineapple mayonnaise dip with salmon tacos

Total time 35 mins
25 mins preparation time
10 mins cooking time
10 mins cooling time

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

2 portion(s)
100 g
pineapple flesh
1 
spring onion
1 
small red chilli
1 
clove of garlic
1 
small piece of ginger (approx. 1 cm)
1 tbsp
vegetable oil
1 tbsp
sugar
1 tbsp
white wine vinegar
30 g
red cabbage
3 
lettuce leaves
1 
small tomato
100 g
avocado
250 g
salmon fillet
Freshly ground pepper
50 g
mayonnaise
6 
taco shells
Nutritional facts (per portion): 3471 kJ  /  831 kcal
59 g Fat
30.2 g Protein
41 g Carbohydrates

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

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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