Salmon Bulgogi Tacos with Blueberry Habanero Salsa

Name: Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 237 milliliters blueberry and basil habanero; 12 smalls corn tortillas, warmed; 28 grams queso fresco, crumbled (optional); 454 grams salmon bulgogi, warm and flaked; 1 handful sprouts, optional; 1 small zucchini, thinly sliced

Salmon Bulgogi Tacos with Blueberry Habanero Salsan is a gluten free and pescatarian main course. One serving contains 364 calories, 29g of protein, and 11g of fat. This recipe serves 4. A mixture of zucchini, salmon bulgogi, sprouts, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Korean cuisine.

Instructions

Assemble tacos and enjoy.

Ingredients

Servings:

237milliliters

blueberry and basil habanero 12smalls

corn tortillas, warmed 28grams

queso fresco, crumbled (optional)454grams

salmon bulgogi, warm and flaked 1handful

sprouts, optional 1small

zucchini, thinly sliced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.