We've taken your classic fish taco recipe to the next level! We're swapping out your regular choice of fish with some wild-caught B.C. Pink Salmon. But we're not stopping there – we've added a burst of bold and spicy flavour with our using Gochujang sauce and other unique Asian inspired ingredients.

Spicy Pink Salmon Tacos 

Ingredients

• 1 lb. wild pink salmon fillet, cut in half (pink salmon works well)

• 1 tbsp cooking oil (canola, vegetable, grapeseed)

• 1/4 cup Organic Ocean Poke Marinade

• 2 teaspoon sesame seeds

• 3 cups packaged coleslaw - or grate carrots and red and green cabbage

• 2 green onions thinly sliced

• 3 tablespoons mayonnaise

• 2 teaspoons Gochujang sauce/paste

• 8 6-inch tortillas

• Hot Sauce

Instructions

1. Marinate salmon in poke marinade for 2 hours in the fridge
2. In a large bowl, add the mayonnaise and Gochujang sauce/paste
3. Add coleslaw and scallions to the same bowl and toss well to combine
4. Heat the oil in a large saucepan that can hold both pieces of salmon in a pan on medium heat
5. Pat dry salmon and place salmon pieces, flesh side down, in the pan and cook for 3-5 minutes (thinner fillets will cook quicker than a thicker pieces)
6. Flip over with and cook an additional 2-4 minutes
7. Place 2 tortillas each on 4 plates
8. Remove skin and break up the fish into pieces (watch for bones as you flake the fish)
9. Top the tacos evenly with fish, 1/3 cup slaw and sprinkle with sesame seeds
10. Serve with hot sauce if desired