Vanilla-Glazed Salmon Tacos

Have I ever told you how much we love fish tacos around here?  I mean, we really love them.  Not like in the oh-I-love-a-good-crunchy-apple sort of way, but in a rich-perfect-can’t-resist-it-cream pie sort of way.  Fish tacos are one of my very favorite dinners. Same for the fireman.  Normally I fix our tacos up with the easy and super versatile tilapia, but was looking for something different to stuff between the fold of a white corn tortilla.  Salmon happened to be on sale for a super good price- and it looked so fire-engine-red and delicious, I could help but pick some up.

Normally I marinate and grill this hearty fish (another favorite in our house) but I wanted something a little different this time.  I researched and browsed through my cookbooks and found a Bourbon glazed salmon recipe- wow.. this sounds yummmmmm.  Wait.. I don’t have any bourbon.  I don’t drink it regularly (although my fireman might say different..I could create a portfolio of looks from my weird randomness- such as busting out in song and dance after getting yet another magazine in our mailbox- apparently something only a heavy drinker would do..) and didn’t want to buy and entire bottle just for the smallest use ever.  Plus, it is one thing to ask a neighbor for a cup of sugar or milk- but bourbon?  That would be wrong and inherently change the casual ‘hello-goodbye’ in passing to a rush-inside-and-close-the -door-quick sort of relationship.  No one wants that.

So- I replaced the bourbon ingredient with another alcohol I keep on hand regularly.. vanilla extract.  I bet you have some of this stuff, too.  So- there is my easy fix for replacing alcohol in a recipe- really, a dark liquor is the best for replacing with the vanilla.   I don’t suggest skipping the white wine and deglazing a pan with this stuff.  Two words come to mind when I think of someone doing that: over-whelming.. and of course the belly chuckles as I type.

Its not Mexican..Its not Asian.. but it is flippin’ delicious.  So, go.  Open mouth and insert pure delectable goodness.. you may or may not die from exploding tastebuds and you will for sure, without a doubt need a napkin.. or like 4.  There, I gave you my disclaimer.

with Ginger Cilantro Slaw

3 tablespoons brown sugar
3 teaspoons pure vanilla extract
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1/4 teaspoon ground cinnamon
2 teaspoons lime zest   
2 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (4 1/2-ounce) skinless salmon fillets
Cooking spray

3 tablespoons plain Greek-style low-fat yogurt

2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar

2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced

3 cups shredded coleslaw mix
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

1 teaspoon honey

(6-inch) corn tortillas, warmed


Combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator at least 1 hour, turning occasionally.
For slaw, combine yogurt and next 7 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing, green onions, cilantro, and coleslaw mix, tossing to coat. Chill until ready for use.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Shred each fillet and divide between 2 tortillas.  Arrange 1/2 cup slaw over each taco.
Nutrition Information
Serve 4 (2 tacos each)
Calories: 454
Fat: 12.9 g
Carbohydrate: 47.1 g
Fiber: 5.2 g
Protein: 37.2 g


  1. Mix and Match Mama says:

    We heart fish tacos too!!! We're always on the quest for the tastiest fish tacos around. So trying this next week!

  2. Those look fabulous. I also love fish tacos. I wish fresh fish was not so hard to get here! Thanks for sharing :)

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