Salmon Tacos with Thai Curry Sauce

Here’s a twist for your Taco Tuesday…Unique and Delicious!


  • Salmon fillet (I used one prepackaged fillet for two tacos, make as much salmon as you need)
  • Small Flour Tortillas, one (or two) per taco

For the curry:

  • 1 can Coconut Milk
  • 2 Tbls. Panang or Red Curry Paste
  • 1 Tbls. palm sugar*
  • 1 Tbls. fish sauce

For the slaw:

  • 1 1/2 C. shredded green cabbage
  • 1 1/2 C. shredded red cabbage
  • 1 sliced green onion
  • 1/4 C. chopped mint
  • 1/4 C. chopped basil
  • 1/4 C. chopped cilantro
  • 1 lime, juiced, zested
  • 1 Tbls. fish sauce
  • 2 tsp. palm sugar*
  • 1/8 tsp. red chili paste (you could use red pepper flakes)


  1. Prepare curry sauce: Combine coconut milk, curry paste, palm sugar and fish sauce in saucepan. Stir well and bring to boil, reduce heat and simmer about 15 minutes, stirring occasionally, to reduce sauce and thicken a bit (if you want it thicker add just a little corn starch slurry to thicken). Set aside.
  2. Prepare slaw: Add shredded cabbage, green onion and chopped herbs in bowl. Combine lime juice, zest, fish sauce, palm sugar and red chili paste and drizzle over cabbage. Toss well and set aside.
  3. Grill or bake salmon. Heat tortilla, add salmon (break into a few pieces to fit in tortilla), some slaw and drizzle curry sauce on top.


*Substitute white or brown sugar for palm sugar if necessary. And taste for correct sweetness. Need a little more salt, add more fish sauce, need a little more heat, add a bit more curry or red chili pepper.