Well, Cinco de Mayo is just around the corner, so how about a nice Mexican recipe? I’m not sure exactly how often Mexicans eat salmon, or Sriracha for that matter, but hey– tacos are tacos! And these particular tacos are amazing.
This was actually my second time making these. The first time, I stuffed them in my pie hole so fast the camera didn’t even have a chance.
I found this recipe on the blog Peas and Crayons, which I stumbled upon via Pinterest. It’s written by a Marine pilot’s wife, so it’s fun to follow. And she’s got tons of delicious looking recipes!
Both times I made these tacos, I made them for guests. They’re great because they’re pretty quick and easy to make while entertaining. And everyone who tried them absolutely loved them!
Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch
(adapted from Peas and Crayons)
for the salmon:
- 2 medium salmon fillets
- Chili oil
- Mexican seasoning
for the slaw:
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Juice of 1/2 lime
- 1/4 tsp garlic powder
- 2 cups shredded cabbage
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- Salt & pepper, to taste
for the Sriracha Ranch:
- 2 tbsp plain Greek yogurt
- 2 tbsp Ranch dressing
- 2-3 tbsp Sriracha sauce (to taste)
for the tacos:
- 2 large avocados, sliced
- Soft taco sized tortillas
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges
Preheat broiler. Rub salmon with chili oil. Place on a parchment-lined baking sheet, then sprinkle with seasoning. Broil 10 minutes, until just cooked through. Cool on the pan 5 minutes, then use a fork to flake into bite-sized chunks.
Meanwhile, in a large bowl, whisk together vinegar, honey, lime juice and garlic powder. Add cabbage, green onions and cilantro to the bowl and toss to coat. Season with salt and pepper.
Combine Sriracha Ranch ingredients in a small bowl. Mix well.
To assemble tacos, add salmon to a tortilla and top with slaw, avocado slices, cotija, Sriracha Ranch and a squeeze of lime. Enjoy!