• prep: 20 min
• cook: 5 min
• total: 25 min

servings:

Juicy and tender salmon taco with the irresistibly cruchy Korean radish salad.

• 2 package (8 oz each) Sea Cuisine's Asian Grill Rubbed Salmon
• 1 cup pico de gallo
• 1 cucumber thinly sliced
• 1 avocado, diced
• lime wedges
• a few cilantro sprigs
• sour cream
• flour or corn tortilla
• 1-1/2 lb Korean Radish or Daikon radish, peeled and julienne thinly
• 1 teaspoon salt
• 2 tablespoons sugar
• 1-1/2 tablespoons rice vinegar or sherry vinegar
• 1-2 teaspoons Korean chili flakes
• 1 clove garlic, finely minced
• 1 teaspoon fish sauce
• 1 tablespoon toasted sesame seeds
• 1 green onion, finely chopped

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