📖 Instructions

1. First things first, let's tackle the Asian slaw. In a medium bowl, combine 1/2 cup shredded Napa cabbage, 1/4 cup shredded carrots, 1/4 cup kimchi (well-drained, please!), and 2 tablespoons of mayonnaise. (Yes, mayo! Trust me, it's amazing in this). Give it a gentle toss, adding a dash of sesame oil and rice vinegar for extra zing. Season lightly with salt and pepper. Set aside – this vibrant slaw is almost as fun to make as it is to eat!
2. Next, the star of the show—the salmon. Pat 4 (6-ounce) salmon fillets dry with paper towels. In a small bowl, whisk together 1/4 cup teriyaki sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Slather that delicious teriyaki mixture all over those salmon fillets. Trust me, don't be shy!
3. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, carefully place the salmon fillets in the skillet, skin-side down first (if they have skin). Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. If you're unsure, use a meat thermometer to ensure an internal temperature of 145°F (63°C). Don't overcook; you want that salmon nice and juicy!
4. While the salmon cooks, warm your tortillas. You can do this in a dry skillet, microwave, or even directly over a gas flame—careful, though, those tortillas can burn fast. Once warm and pliable, they're ready to assemble your tacos!
5. Now for the grand finale: taco assembly! Place a warm tortilla on a plate. Top with a generous spoonful of the Asian slaw, a piece of that perfectly cooked teriyaki salmon, a sprinkle of sesame seeds (for extra flair!), and a tiny squirt of sriracha (if you dare!). Repeat until all those delicious ingredients are used up.
6. And there you have it, my friend! Kimchi-Teriyaki Salmon Tacos with Asian Slaw. It might look intimidating, but I assure you, it's easier than it looks. Serve immediately and prepare for tastebud nirvana!