Easy miso salmon tacos
- Anna Glover
Published: December 24, 2025 at 1:04 PM
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Serves 2
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 4.2 out of 5.10 ratingsRate
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Top these corn tortillas with miso-marinated salmon, radish and avocado to make a speedy lunch or supper. Serve with lime wedges for squeezing over
Dairy-free
Egg-free
High-fibre
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp white miso
-
1 tsp sesame oil
plus a little extra to serve
-
2 limes
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1 tbsp sesame seeds
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1 tsp sugar
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2 salmon fillets
(see tip, below)
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handful of radishes
-
1 ripe avocado
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6 small corn tortillas
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2 tbsp salad cress
coriander or chives
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Nutrition: Per serving
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kcal642
-
fat38g
-
saturates7g
-
carbs36g
-
sugars5g
low
-
fibre8g
-
protein35g
high
-
salt2.82g
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Method
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step 1
Whisk the miso, sesame oil, the juice of 1/2 lime, the sesame seeds and sugar together with a pinch of salt in a small bowl. Pat the salmon dry. Spoon the miso mixture over the salmon flesh, then put skin-side down (if the fillets still have the skin on) in an air fryer at 200C and cook for 8-10 mins until golden and flaky when pressed. Alternatively do this under a grill on high heat.
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step 2
Meanwhile, finely slice the radishes and cut the avocado into small chunks. Squeeze over the juice of 1/2 lime. Cut the remaining lime into wedges and set aside.
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step 3
Warm the tortillas in a dry frying pan for a few seconds on each side until lightly toasted. Flake the cooked salmon with a fork and spoon a few pieces over each tortilla. Top with the avocado, radishes, cress and more sesame seeds, then serve with the lime wedges for squeezing over.
Recipe tip
Swap salmon for any firm, flaky fish — pollock, hake and cod all work well. The fish can also be flaked into rice bowls with a soy dressing.
Recipe from Good Food magazine, January 2026
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A star rating of 4.2 out of 5.10 ratings
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