Street-style fish tacos with flaky sweet chili-soy salmon, bright Yucatán-style pickled red onions, fresh white onion, cilantro, diced avocado, and a smoky spicy mayo drizzle on warm corn tortillas.
Preparation Instructions
Pickle the onions
Bring 0.5 cups white vinegar or apple cider vinegar, 0.5 cups water, 1 tablespoons sugar, and 1 teaspoons kosher salt to a boil.
Pour over a thinly sliced onion in a heatproof bowl and let sit at least 15 minutes.
Hot Brine, Not Cold: Boiling brine poured straight over the onions does double duty — it softens the raw bite in seconds and unlocks that signature neon-pink color.
Heat and flake the salmon
Heat Cuisine Solutions Salmon in Sweet Chili Soy according to package instructions.
Gently flake the salmon into large chunks and keep warm.
Make the spicy mayo
Whisk 0.5 cups mayonnaise, 2 tablespoons gochujang or sriracha, and 1 lime, juiced in a small bowl until smooth and glossy.
Warm the tortillas
Warm 12 small corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side, until lightly charred and pliable.
Stack and keep covered.
Build the tacos
Fill each tortilla with flaked salmon, diced avocado, finely diced white onion, and pickled onions.
Drizzle with spicy mayo, top with fresh cilantro leaves, and serve with limes wedges.