Tacos with a Thai flair coming at you thanks to Lisa’s 1973 INCREDIBLE fresh, plant-based, clean dressings. I used Studio Fifty-Fresh for these Thai Basil Salmon Tacos with Sticky Rice, but be sure to check out the whole Lisa’s 1973 line-up here!
Recipe:
Serves: 2
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients-
Sticky Rice-
- 1 Cup Dry Sushi Rice
- 1 1/4 Cup Water
- 2 1/2 Tbsp Rice Vinegar
- 1/2 Tbsp Sugar
- 1/2 tsp Salt
Salmon Filling-
- 1.5 Cups Fresh Salmon, cubed
- 1 Tbsp Lisa’s 1973 Studio Fifty-Fresh Dressing & Sauce
- Drizzle of Avocado Oil
- Salt & Pepper
For Serving-
- 4 5″ Street Taco Tortillas, warmed or broiled slightly
- 2 Cups Romaine Lettuce, chopped
- 1/2 Cup English Cucumber, chopped
- 1/4 Cup Radishes, thinly sliced half-moons
- 1/4 Cup Cilantro, chopped
- 1/4 Cup Lightly Salted Roasted Peanuts, chopped
- 2 Tbsp Lisa’s 1973 Studio Fifty-Fresh
- 1 Tbsp Jalapeño, chopped
Method-
Make the sticky rice. In a small saucepan, simmer rinsed rice in water for about 20 minutes, covered. Once fluffy and tender, stir in vinegar, sugar, and salt. Set aside. (I like to serve the rice slightly warm. So even if I assemble the tacos the next day, I will leave everything cold, but heat the rice slightly by microwaving under a damp paper towel.)
Heat the oil over medium in a large non-stick or cast iron skillet. Mix the salmon with the Studio Fifty-Fresh and season with salt and pepper. Add to the skillet and cook until salmon is cooked through, stirring occasionally, about five minutes. Transfer to a plate. (Serve at ANY temperature. The night of I ate warm, the next day I ate cold–both delish!)
Assemble your tacos! Place two tortillas on each plate. Spread 1/2 cup prepared sticky rice on each tortilla. Divide the salmon among the tortillas. Top with romaine, cucumber, radishes, cilantro, jalapeño, peanuts, and then generously drizzle with Lisa’s 1973 Studio Fifty-Fresh!
Enjoy!
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