Sesame Crusted Avocado & Salmon Poke Taco

Tacos Recipes For Chefs

Sesame Crusted Avocado & Salmon Poke Taco


  • Sesame Crusted Avocado & Salmon Poke Tacos
  • 6 ea. Nori sheets, Cut into 6"x6" Squares
  • 3/4 c. Sushi Rice (See Below)
  • 3/4 c. Salmon Poke (See Below)
  • 6 T. Carrot Jicama Slaw (See Below)
  • 6 leaves Thai Basil
  • 6 pieces Sesame Crusted Avocado (See Below)
  • 2 T. Avo-Sabi Sauce (See Below)
  • 2 T. Scallions, Sliced on a Bias
  • Sushi Rice
  • 1 c. Short Grain Sushi Rice
  • 1 T. Rice Wine Vinegar
  • 1/2 t. Soy Sauce
  • 1 T. Granulated Sugar
  • Sesame Crusted Avocado
  • 6 slices Avocados From Mexico, Stage 3, 1/2" Slices
  • 1/2 c. Black and White Sesame Seeds, Toasted
  • Carrot Jicama Slaw
  • 1 c. Carrot, Shredded
  • 1 c. Jicama, Shredded
  • 1 T. Chili Garlic Sauce, Prepared
  • 1 T. Lime Juice, Fresh
  • 1 T. Honey
  • 1 T. Sesame Oil
  • 1 t. Soy Sauce
  • 1/2 t. Kosher Salt
  • Avo-Sabi Sauce
  • 1/2 c. Avocados From Mexico, Stage 4, Pureed
  • 5 T. Cold Water
  • 4 t. Lime Juice, Fresh
  • 2 t. Wasabi Paste
  • 3/4 t. Kosher Salt
  • Salmon Poke
  • 1 lb. Salmon Filet, Skin and Pin Bones Removed
  • 2 T. White Miso Paste
  • 1/4 c. Soy Sauce
  • 1 T. Rice Wine Vinegar
  • 1/2 T. Mirin
  • 1 t. Sesame Oil
  • 1/2 T. Sriracha


    Sesame Crusted Avocado & Salmon Poke Taco Directions:
  1. Build each Taco in the following order and amounts.
    • 1 Each Nori Sheet. 6"x6" Square
    • 2 Tbsp Sushi Rice
    • 2 Tbsp Salmon Poke
    • 1 Tbsp Carrot Jicama Slaw
    • 1 Leaf Thai Basil Leaf
    • 1 Piece Sesame Crusted Avocado Slices
    • 1 Tsp Avo-Sabi
    • 1 Tsp Scallions
    Sushi Rice Directions:
  1. Cook sushi rice according to package directions.
  2. In a microwave-safe bowl, combine rice wine vinegar, soy sauce and sugar.
  3. Microwave for 30 to 45 seconds or until the sugar is completely dissolved.
  4. Once rice is fully cooked, gently fold the vinegar. soy and sugar mixture into the rice.
  5. Spread the rice evenly on a sheet tray and allow to cool in the refrigerator.
    Sesame Crusted Avocado Directions:
  1. In a medium bowl, gently coat avocado slices in the sesame seeds.
  2. Reserve the sesame crusted avocados in a single layer and hold in the refrigerator until ready to use.
  3. Can be made up to 4 hours ahead of time.
    Carrot Jicama Slaw Directions:
  1. In a medium bowl, combine all ingredients until the carrots and jicama are evenly combined.
  2. Transfer to an airtight container and let marinate in the refrigerator for 30 minutes to 1 hour before using.
    Avo-Sabi Sauce Directions:
  1. In a medium bowl, whisk all the ingredients together until they are evenly combined.
  2. Hold in an airtight container with plastic wrap pressed to the surface of the Avo-Sabi Sauce in the refrigerator until ready to use.
    Salmon Poke Directions:
  1. Cut salmon into 0.75" chunks.
  2. Combine all ingredients into a large bowl.
  3. Transfer the salmon poke mixture to an airtight container. Hold it in the refrigerator and let marinate an hour before using.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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