Description
These Bang Bang Salmon Tacos feature perfectly seared salmon seasoned with a blend of spices, topped with a vibrant, creamy slaw tossed in a spicy Thai-inspired bang bang sauce. Easy to prepare in just 30 minutes, this recipe is perfect for a flavorful, fresh, and satisfying meal that blends Asian and Mexican influences.
Ingredients
Salmon
- 12-15 oz salmon (about 2-3 portions of 6 oz each)
- 1 tsp avocado oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
Toppings and Tortillas
- 8-12 small tortillas (corn or flour)
- ½ cup pineapple, diced (optional)
- ½ bunch fresh cilantro, chopped (some reserved for garnish)
- 1 jalapeño, thinly sliced
Slaw
- 1¼ cup shredded red cabbage
- 1¼ cup shredded green cabbage
Bang Bang Sauce
- ½ cup mayonnaise
- 1 Tbsp fresh lime juice
- ⅓ cup Thai sweet chili sauce
- 5 Tbsp Sriracha (adjust to taste)
Instructions
- Prepare Salmon: Pat the salmon dry thoroughly with a paper towel. Sprinkle and rub in salt, pepper, onion powder, garlic powder, and paprika evenly on both sides of the fillets. Set aside to allow flavors to meld.
- Prepare The Slaw and Sauce: In a medium bowl, combine mayonnaise, lime juice, Thai sweet chili sauce, and Sriracha to create the bang bang sauce. Set this aside. Add shredded red and green cabbage, thinly sliced jalapeño, and chopped cilantro to the bowl and hold until ready to toss.
- Cook The Salmon: Heat avocado oil in a skillet over medium heat until shimmering. Place the seasoned salmon fillets skin-side down into the hot skillet if skin is present. Cook without moving for about 4 minutes to crisp the skin. Flip the salmon and continue cooking for 2-4 minutes more depending on your preferred doneness. The salmon should be opaque, flake easily, and reach an internal temperature of approximately 130ºF.
- Mix The Slaw: While the salmon cooks or rests, add about three-quarters of the bang bang sauce to the cabbage mixture. Toss until the slaw is evenly coated and well combined. Reserve the remaining sauce for drizzling on the tacos.
- Assemble The Tacos: Break the cooked salmon into bite-sized pieces with a fork. Warm the tortillas briefly to make them pliable. Layer each tortilla with a generous amount of slaw followed by pieces of salmon. Top with diced pineapple, extra chopped cilantro, and drizzle with the reserved bang bang sauce. Serve immediately while warm and enjoy!
Notes
- Adjust the Sriracha quantity in the bang bang sauce to control the spice level according to your taste.
- Use corn or flour tortillas based on preference; warming them before assembling improves texture.
- For a gluten-free version, ensure tortillas and Thai sweet chili sauce are gluten-free certified.
- To check salmon doneness without a thermometer, see that it flakes easily with a fork and is no longer translucent in the center.
- You can omit pineapple for a less sweet topping or substitute with mango for added tropical flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion (Asian-Mexican)
