After one bite, you will be under the spell of The Duck Dive’s magical Voodoo Tacos. The coastal eatery gives the salmon tacos a kick with a special Sriracha- and Sculpin-based sauce that will surprise and impress taste buds. The unique sauce paired with the refreshing flavors of Napa cabbage and papaya salsa will leave you hungry for more. Celebrate Taco Tuesday the Southern California way. Set the buns and hot dogs aside, and dive into these delicious tacos.
Located steps from the ocean in the lively Pacific Beach neighborhood of San Diego, The Duck Dive is committed to offering an elevated drinking and dining experience. The laidback beachside eatery serves gastropub-inspired, Contemporary American cuisine. With a drinking program that features a rotating lineup of local and micro-brewed beers and an extensive specialty cocktail menu, The Duck Dive is a popular destination for unwinding near the beach!
The Duck Dive’s Voodoo Tacos
Recipe Courtesy of General Manager Rob McShea
Makes 2 tacos
Ingredients for Tacos
- 2 flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon blackened seasoning
- 2 tablespoons voodoo sauce (recipe below)
- 6 ounces fresh wild salmon
- ½ cup Napa cabbage
- 2 ounces fresh papaya salsa
Ingredients for voodoo sauce (large batch)
- 2 cups sculpin
- ¼ bottle Sriracha
- 1 blood orange, juiced
- 1-½ limes, juiced
- ¼ cup ketchup
- ½ pound brown sugar
- ¾ tablespoon salt
- ½ tablespoon paprika
- ¼ tablespoon garlic, crushed
- ¼ tablespoon cayenne
- 2-1/2 tablespoons corn starch, mixed with water to thicken
Directions for voodoo sauce
Mix all ingredients together, except the corn starch. Bring to a boil. Add corn starch mixture and allow to thicken. Remove from heat.
Lightly oil both tortillas with olive oil. Sprinkle blackened seasoning on each side. Lay on flat top stove to lightly toast.
Sear salmon on both sides on flat top stove until cooked.
Add 2 tablespoons of voodoo sauce on top of salmon.
Place salmon on tortillas. Top with Napa cabbage and papaya salsa.