Fish Tacos with Sriracha Voodoo Sauce

Voodoo Tacos
The Duck Dive


Ingredients for Tacos
2 flour tortillas
1tablespoon olive oil
1teaspoon blackened seasoning
2tablespoons voodoo sauce
6ounces fresh wild salmon
1/2cup Napa cabbage
2ounces fresh papaya salsa
Ingredients for Voodoo Sauce
2cups Sculpin IPA (or your favorite pale ale)
1/4 bottle of Sriracha
1 blood orange, juiced
1 1/2 limes, juiced
1/4cup ketchup
1/2pound brown sugar
3/4tablespoon salt
1/2tablespoon paprika
1/4tablespoon garlic
1/4tablespoon cayenne
2 1/2tablespoons corn starch, mixed with water to thicken


For voodoo sauce:

  1. Mix all ingredients together, minus the corn starch.
  2. Bring to a boil. Add corn starch slurry and let thicken. Remove from heat.

For the tacos:

  1. Lightly oil both tortillas with olive oil. Sprinkle blackened seasoning on each side. Lay on flat top stove to lightly toast.
  2. Sear salmon on both sides on flat top stove until cooked.
  3. Add 2 tbsp. of Voodoo Sauce on top of salmon.
  4. Place salmon on tortillas. Top with Napa cabbage and papaya salsa.

Recipe courtesy of The Duck Dive.