Ingredients
3 ½ inch Salmon skin, cut into strips
Raw salmon, diced
2 ½ green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar
pinch of salt
Cooked rice
Metal taco shell holders
Spicy mayonnaise
Toasted sesame seeds
Tools
Knife
Cutting Board
Paper Towel
Metal Taco Shell Holders
Oven
Bowl
Spoon
Cooking Utensils for Rice (if cooking rice from scratch)
Toaster or Toaster Oven (for toasting sesame seeds)
Spice Drizzle Bottle (for spicy mayonnaise)
Serving Platter
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Remove the salmon skin and lay the salmon skin strips flat and pat them dry with a paper towel to remove excess moisture.
Step 3
Place the salmon skin strips between two metal taco shell holders to hold their shape while baking. This will help them become crispy and taco shell-like.
Step 4
Place the metal taco shell holders with the salmon skin strips in the preheated oven.
Step 5
Bake for about 10-15 minutes or until the skin becomes crispy and golden brown. Keep an eye on them to avoid burning.
Step 6
In a bowl, combine the diced raw salmon, finely chopped green onions, soy sauce, rice vinegar, and a pinch of salt. Gently mix to evenly distribute the flavors. Set aside to marinate for a few minutes.
Step 7
Take a crispy salmon skin taco shell and fill it with a layer of cooked rice.
Step 8
Spoon the marinated salmon mixture on top of the rice, distributing it evenly among the taco shells.
Step 9
Drizzle a generous amount of spicy mayonnaise over the salmon mixture. Adjust the amount according to your spice preference.
Step 10
Sprinkle toasted sesame seeds over the tacos for a nutty and aromatic crunch.
Step 11
Carefully transfer the assembled tacos to a serving platter.
Step 12
Serve the crispy salmon skin tacos immediately, allowing everyone to enjoy the blend of flavors and textures.
