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.

Ingredients

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!

• salmon (sushi grade preferred), skin removed
• avocado oil
• sesame seeds
• spices: garlic powder, coriander (ground), onion powder, nanami togarashi (optional), ground ginger, cumin, ground turmeric
• kosher salt
• red curry paste
• coconut milk (full fat, from the can)
• peanut butter (natural, smooth)
• coconut sugar
• tamari and/or fish sauce
• lime juice
• carrot
• green cabbage
• cilantro
• mint
• serrano pepper
• roasted peanuts

How To Make These Thai Red Curry Salmon Tacos

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!

Prep the Thai Red Curry Salmon

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.

Prep the Peanut Red Curry Sauce

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.

Prep the Slaw & Assemble

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!

Tips

Here's everything you need to know to make these the best ever Thai tacos with red curry salmon.

• Prep ahead: as I mentioned, you can easily prep the salmon and the peanut red curry sauce ahead. This will save you time and get dinner on the table in no time!
• Salmon: I purchase sushi grade salmon most often as I prefer it. It also allows me to cook the salmon to medium safely which means the salmon doesn't get dry and overcooked. Broiling on high for five to seven minutes is usually enough when it's cubed.
• Cut into larger chunks: to avoid overcooking the salmon, try and cut the salmon into larger chunks about 1 1/2" or so.
• Thin the Thai curry sauce: as the sauce sits, it thickens, so keep some coconut milk reserved and whisk that (or a splash of water) as needed to thin.
• Finely slice the slaw: the cabbage should be sliced very thin. Use a mandolin if thats easier.
• Add the herbs when you're ready to assemble: the herbs will wilt and discolour as it sits with the rest of the slaw ingredients. It's best to add it in right before eating.

Substitutions

• Gluten-free: use gluten-free tortillas, or even lettuce wraps.
• Nanami togarashi: you can omit this if you don't have it. This is a great seasoning blend of citrus peel, sesame seeds, seaweed and sesame seeds. I love it and use it all the time, like in these mushroom barley bowls.
• Cilantro: if you don't like cilantro, you can omit it.
• Fish sauce: I highly recommend using a high quality fish sauce for recipes, it truly makes a big difference. See my note below for which brand I use. If you don't have fish sauce, you can omit and add a splash more of tamari.
• Coconut sugar: feel free to use another type of sugar such as white or brown sugar.
• Peanut-free: you can try using a natural almond butter or Sunflower seed butter (I haven't tried with this) if needed.

Fish Sauce

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.

Red Curry Paste

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.

Leftovers & Storage

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!

Other Taco Recipes To Try

I could eat these Thai red curry salmon tacos every day. but here are some other amazing recipes to check out!

• Salmon Tacos with Mango Salsa
• Instant Pot Pork Carnitas
• Al Pastor Salmon Tacos
• Instant Pot Shredded Chicken Tacos
• Paleo Coconut Crusted Fish Tacos
• Vegan Roasted Cauliflower Tacos
• Breakfast Tacos with Eggs and Salsa Verde
• Vegan Jackfruit Tacos on Jicama Shells
• Easy Air Fryer Chicken Taquitos

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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