When some of your favourite cuisines collide! These Thai tacos are a result, and a very tasty one at that. This recipe is a mixture of Thai, American and Mexican flavours and concepts. We first made these Thai fish tacos a couple months ago when a friend was visiting for dinner and couldn't stop thinking about them ever since. So I knew I had to make them for the blog and share with you. Because, these Thai red curry salmon tacos NEED to be part of your dinner rotation. Don't be alarmed at the number of ingredients, most are spices and other pantry staples you likely have in your kitchen. Plus, you can prep the salmon and the sauce ahead of time, so this can come together for a quick weeknight dinner too.
This recipe is loosely adapted from a shrimp taco recipe in the brilliant Wesley Avila's book, Guerrila Tacos: Recipes from the Streets of L.A. It's such a fun and inspiring cookbook filled with so many of his innovative taco recipes.
Yes, there are a lot of ingredients (sorry, not sorry for this one), but most are spices and other pantry items you likely have in your kitchen. All of the spices for the salmon add to the flavour, and the Thai red curry peanut sauce is super versatile, so make extra and use it in this delicious cold noodle salad with spicy peanut sauce and shrimp!
There are a few different parts to making these Thai tacos. If you have the time to prep things in advance, the sauce can easily be made ahead and the salmon can be tossed in the oil and spices overnight, or a few hours ahead of time. Of course, you can also just toss them in the spices and broil them right away. Either way, it's gonna be delicious!
Cube the salmon into large chunks and place in a medium sized bowl.
Drizzle some of the avocado oil on the salmon and then add in all the spices, sesame seeds and salt. Toss to coat with tongs. Set aside for 15 to 20 minutes while you prep the sauce and slaw.
When ready to cook. Turn the oven to broil (on high). Transfer the salmon to a large rimmed baking sheet. Drizzle the remaining 1 tbsp of oil over top.
Broil on high for seven to eight minutes, until browned on top and cooked through. For sushi grade salmon, you can eat it medium, start checking at six minutes.
This sauce is so so good.
It's similar to the sauce I use for this cold noodle salad with shrimp, so feel free to make extra and then save it for another recipe. You can thin it as needed by adding water or coconut milk. It will thicken in the fridge.
In a saucepan, combine the avocado oil, red curry paste and turmeric over medium heat and sauté for one minute.
Whisk in the coconut milk until it starts to bubble and the curry paste dissolves, about one to two minutes.
Add in the peanut butter, sugar and tamari and whisk until thickened and combined, about three minutes. Add in more coconut milk (or water) a tbsp at a time if needed to thin.
Remove the sauce from the heat and whisk in the fish sauce and lime juice. Set aside.
Combine the carrot and cabbage in a large bowl and pour in the lime juice and salt. Toss well to combine.
Add in the cilantro, mint, serrano and peanuts and toss to combine. Set aside.
Heat tortillas in a pan and keep warm.
When ready to eat, place some slaw in the taco, followed by the salmon. Drizzle the sauce on top and more serrano (if you want more heat). Serve and enjoy!
Here's everything you need to know to make these the best ever Thai tacos with red curry salmon.
I recommend getting a high quality one, such as this one from Red Boat. It's a great brand, made with only anchovies and salt and doesn't have any added sugar.
Prior to me getting a good fish sauce, I kept getting a mediocre recipe from it. I didn't understand how important the fish sauce was. Now, I use this fish sauce from Red Boat, and it makes a BIG difference! This brand only uses anchovies and sea salt, with no added sugar, unlike most brands. It's the best tasting one I've tried, and 100% worth the higher price tag.
There are lots of options to choose from.
I love this brand and buy it regularly.
I have also used this one from the Thai Kitchen brand plenty of times and love this one as well.
These Thai tacos taste best when enjoyed right after making, but they can be stored if you have leftovers.
Store the tortillas, salmon, slaw and sauce separately in containers. Store these in the fridge for up to three days.
The sauce can be stored for up to five days and you can use leftover sauce on this cold noodle salad with shrimp - it's delicious!
I could eat these Thai red curry salmon tacos every day. but here are some other amazing recipes to check out!
Are you ready to make these easy and delicious Thai inspired fish tacos? Let's get to it!
If you make these Thai tacos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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These flavourful Thai tacos made with broiled salmon cubes and a peanut red curry sauce with slaw is your new favourite weeknight taco.
For the salmon:
For the red curry sauce:
For the slaw:
For the salmon:
For the sauce:
For the slaw:
The salmon can sit cubed in the spices overnight, or for a few hours if needed. It can also be cooked right away, either is delicious.
The sauce can be made in advance and refrigerated for a few days, thin with more coconut milk or water as needed and reheat on low to warm.
One serving is three small tacos.
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