Teriyaki Salmon and Slaw Tacos

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger

The perfect starter that is as delicious as it is show-stopping.

SERVES 6

• 1½ lb (680 g) salmon, cut into ½-inch (1-cm) cubes (see note)

Teriyaki Marinade

• ¼ cup low-sodium soy sauce
• 2 Tbsp water + 2 tsp cornstarch
• 1 Tbsp rice vinegar
• 2 Tbsp maple syrup
• 4 cloves garlic, crushed
• ½ tsp black pepper
• ½ tsp chipotle or cayenne pepper
• ½ tsp ground ginger

Red Cabbage Slaw

• 1 14-oz (400-g) bag shredded red cabbage
• ¼ cup chopped fresh parsley
• 1 bunch scallions, sliced
• 3 Tbsp red wine vinegar
• 2 Tbsp canola oil
• 2 Tbsp sugar
• 1 Tbsp lime juice
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For serving

• 18 mini hard taco shells, such as Del Campo
• sweet sauce
• soy sauce
• spicy mayo

Place salmon cubes in a large bowl. Add the teriyaki marinade ingredients. Toss to coat well. Allow to stand for 10 minutes.

Preheat oven to 400°F (200°C).

Transfer the marinated salmon, along with all the marinade liquid, to a baking sheet. Spread the fish cubes out in a single layer. Bake on the center rack of your oven for 10 minutes.