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Parve
Easy
40 m
Diets 
Mini tacos are a staple on my Shabbat/Yom Tov table because I always have pulled beef in the freezer. It’s always the first item to go…so now what do I do for a dairy meal? This is a pareve version and so different and so refreshing! I also serve this as a complete meal by swapping out the tacos for some brown rice (it’s an amazing one-bowl meal).
1 pound salmon, diced in mini cubes (they need to fit inside the shells)
teriyaki sauce, for drizzling
2 cups red cabbage
1 Persian cucumber, very finely diced
1/2 cup fresh parsley or sprouts, checked and chopped
1/2 cup PB2 or Gefen Peanut Butter
1/4 cup Gefen Maple Syrup
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons lime juice
2 teaspoons Gefen Sesame Oil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
mini taco shells, homemade or store-bought
Preheat oven to 425 degrees Fahrenheit. Place salmon cubes on a lined baking sheet and drizzle with teriyaki sauce. Bake for eight to 10 minutes (watch them; if they are very small they will bake fast). Set aside.
Whisk together all dressing ingredients.
In a bowl, combine mini salmon cubes, red cabbage, cucumber, and parsley. Toss with some of the dressing.
Stuff mixture inside taco shells and drizzle remaining dressing on top.
Photo by Mirele Schapira
How Would You
Rate this recipe?
I would add some form of either fresh or good dried dill and honey mustard