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Small salmon tostadas topped with queso fresco and bright green cilantro leaves

Wild Salmon Street Tacos with Pickled Radishes

Skill Level: Easy

Makes: 6 tacos

Made With:

Wild Pink Salmon, Black Pepper


Unit price

These flavorful street-style tacos, ideal for snacking, were created by our friend Beau Caillouette, founder of Hook Fish Co. They’re great for parties because you can fix the components ahead of time and assemble the tacos at the last minute.


  • 1 (6 oz.) pack Patagonia Provisions Lightly Smoked Wild Sockeye Salmon, drained
  • 9 to 10 corn mini tortillas or tostadas (about 4 in.)
  • Pickled Radishes (see recipe below)
  • Cilantro Sauce (see recipe below)
  • 4 oz. queso fresco or mild fresh goat cheese, crumbled
  • Cilantro leaves for garnish

For Pickled Radishes

  • ½ bunch radishes
  • Apple cider vinegar
Thinly slice radishes and place in a small jar. Add enough apple cider vinegar to come up halfway, then top with water to cover and stir to mix. Let marinate at least half an hour (if longer, put in fridge). Keeps up to 1 week.

    For Cilantro Sauce

    • ¼ cup sour cream
    • 1 cup cilantro leaves and tender stems
    • 1 tbsp. fresh lime juice
    • Big pinch salt and a couple grinds of pepper
    Blend ingredients in a blender until smooth.

      Putting It All Together

      1. Remove skin from salmon and gently push it apart into fat flakes.
      2. Wrap tortillas in a damp kitchen towel and microwave 1 minute to heat them. Lay them out on a platter or cutting board. (If you’re using tostadas, no need to warm them up first.)
      3. Set a few salmon flakes on half of each tortilla (or over whole surface of tostada). Add 4 or 5 slices pickled radishes, a dollop of cilantro sauce, some queso fresco, and a few cilantro leaves.