Curried Salmon Tacos

Two words: micro greens. I’ve been obsessed lately, and put them on everything. Seriously. In peering into my fridge, I realized that although I THOUGHT I had nothing to eat there was a HUGE piece of salmon in my fridge. As I’m trying to figure out what to do with this big hunk of salmon, because of course there are really just SO many times that you can bake it with sliced lemon, I spot my red curry paste. Then I grabbed some tortillas and ran with it.


1 lb salmon

1 tsp red curry paste

1/2 cup coconut milk

6 corn tortillas

1 tbsp butter

1 avocado

3 handfuls of micro greens

1 lime

Salt + Pepper

In a large pan, fry up the tortillas in the butter and set aside. Next, place the salmon in the pan, add some salt and pepper, and fry up until cooked through. Cut the salmon into 6  pieces, and place in the center of each tortilla. In a small bowl, combine curry paste and coconut milk. Pour sauce over salmon, then slice and add the avocado. Top with micro greens, and a spritz of lime juice!


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Author: Jordan Alvarado

Jordan is a Restaurant and Food Photographer based out of San Francisco. As an avid traveler and professionally trained chef, she brings her passion of curing wanderlust through food right here to Hey Shug.

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