Miso Ranch Crispy Skin Salmon Tacos with Homemade Tortillas


Miso ranch and making my own tortillas are my new favourite things. Making your own tortillas, although a little labour intensive, is quite rewarding and definitely nicer than store bought. And my miso ranch, stolen from Dan Hong, is genius. So yummy.

This is a variation of my Rubio’s Tuesday Salmon Tacos. It’s good to mix things up and chipotle is a pretty bold favour so if you aren’t in the mood or, aren’t wanting anything spicy, this is a great alternative.







Serves 4

2 pieces of skin on salmon
2 tbs lemon juice
1 tbs cayenne pepper
2 cups green cabbage, finely shredded
1 cup cucumber, julienned
1/2 cup coriander, leaves picked
1/2 cup celery, finely sliced on an angle
1 avocado, sliced

Miso Ranch
2 tbs sour cream
3 tbs Greek yoghurt
2 tbs Kewpie, Japanese mayonnaise
1 tbs miso paste,  you may need to mix with a little warm water if the paste is too hard
1 tbs lemon juice
1 tsp onion powder
1 tsp garlic powder

300g plain flour
185ml water
1 tbs oil
1/4 tsp salt

First, make your tortilla dough. Combine all ingredients in a bowl, mix to combine. Turn out onto a lightly floured surface and knead for 10-12 minutes. Wrap in cling wrap and rest for 15 minutes.

Next make your ranch. Combine all ingredients in a bowl and mix well. Taste and ensure seasoning is correct, you may like more miso or more lemon or garlic. Set aside to develop until required.

Place the salmon in a bag and marinate with lemon juice and cayenne pepper and a teaspoon of salt. Massage for a minute and then leave to marinate. Preheat a BBQ hot plate or non stick fry pan to medium-high.

Divide the tortilla dough into eight portions and either roll out into 2mm or so thick disks with a rolling pin, or you can place each dough ball in a tortilla press. Place tortillas in a pile with a sheet of baking paper in between, or out on a bench if you have the space. Heat a lightly oiled fry pan over a medium heat and cook until browned and crisp on each side. Once cooked, wrap tortillas in a towel and place in a low oven to keep warm.

Remove the salmon from the bag, plate skin side up on a plate, dab the skin with some paper towel to remove excess liquid, then rub the skin with a little more salt. Place the salmon skin side down on the hot plate and cook for 4 to 5 minutes until crisp. Then turn and cook for a further 3 to 4 minutes depending on how rare you like your salmon. I like it a little pink in the centre but not too jelly.

Place all salad ingredients, ranch, salmon and tortillas on the table and let everyone make their own. Enjoy.

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