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Your next taco night is about to get a major upgrade with these delicious sweet and spicy Bang Bang Salmon Tacos. They have crunch from a scratch made slaw thats dressed in easy bang bang sauce with a little heat from fresh jalapeños and they are topped with blackened salmon chunks. You will be hooked after your first bite – I can assure you this is a keeper.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Salmon. Use any brand or cut you like. I find it easy to use portioned filets for this recipe.
Seasonings. You will need some garlic, onion powder, paprika, salt and pepper. - Oil. This is for sautéing the salmon.
- Fresh Cabbage. I use green and purple cabbage for color.
- Fresh jalapeños. This adds crunch, heat and color.
- Fresh Cilantro. For flavor and garnish.
- Mayonnaise. I prefer Kewpie mayo, its a little more zesty than American mayo and perfect for this dish.
- Sweet Chili Sauce. This is the base for the bang bang salmon sauce.
- Sriracha. This adds some heat and is the perfect add in to the bang bang sauce.
- Fresh Squeezed Lime. This goes in the sauce and served as garnish for the tacos.
- Pineapple. Optional for topping the tacos with.
Steps To Make Bang Bang Salmon Tacos
Ready to cook these tacos up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Start with patting the salmon dry with a paper towel, add seasonings, rub them in and set aside.
- Step Two. Prepare The Slaw. Mix up the bang bang sauce, set that aside. Add the cabbages, jalapeños and cilantro to a medium sized bowl and set aside with the bang bang sauce.
- Step Three. Cook The Salmon. In a skillet, preheat the oil on medium heat until glistening. Add the seasoned salmon to the hot skillet, skin side down if the skin is on. Let it cook untouched for about 4 minutes to get the skin crispy. Flip the salmon and cook for another 2-4 minutes (depending on how you like your salmon on cooked!) The salmon is ready when it is opaque, flakes easily, and has an internal temperature of 130º
- Step Four. While the salmon cooks, or while it’s resting, mix the slaw. Add 3/4ths of the bang bang sauce to the mixing bowl with the cabbage and toss well until its all combined well. Use the leftover sauce for drizzling on the tacos.
- Step Five. Assemble the tacos! Break the salmon into bite sized pieces with a fork. Heat up some tortillas and layer with the slaw and the salmon. Top with pineapple, fresh cilantro and a drizzle of sauce. Enjoy hot.
What To Pair With Bang Bang Salmon Tacos
These tacos are so filling on their own but you can make a fun meal of it by serving them with Pineapple Pico, Avocado Corn Salad, Street Corn Pasta Salad or my yummy creamy Corn Dip.
Recipe Tips
- Do not over or under cook your salmon. Be sure to cook according to the thickness and size of the filets, they will vary on times with size.
- If the salmon has skin, always place the salmon skin side down. If its skinless thats fine too – just cook for slightly less time.
- Taste as you go. Try the Bang Bang Sauce before dressing the slaw and tacos. You may want it less spicy, or more creamy with extra mayo. You can really customize it to your liking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Other Tacos To Try
Dinner
Mushroom Asada Tacos
Dinner
Crispy Chicken Tacos
Dinner
Taco Stuffed Peppers
Dinner
Chicken Birria Tacos
Bang Bang Salmon Tacos
Your next taco night is about to get a major upgrade with these delicious sweet and spicy Bang Bang Salmon Tacos. They have crunch from a scratch made slaw thats dressed in easy bang bang sauce with a little heat from fresh jalapeños and they are topped with blackened salmon chunks. You will be hooked after your first bite – I can assure you this is a keeper.
Equipment
- large skillet
- mixing bowls
Ingredients
- 12-15 oz salmon , about 2-3 6 oz salmon portions
- 1 tsp avocado oil
- ½ tsp each salt & pepper
- ½ tsp each onion & garlic powder
- ½ tsp paprika
- 8-12 small tortillas , corn or flour will work!
- ½ cup pineapple, diced , optional for topping
Bang Bang Sauce
- ½ cup mayonnaise
- 1 Tbsp fresh lime juice
- ⅓ cup thai sweet chili sauce
- 5 Tbsp Sriracha , adjust to your liking!
Slaw Mix
- 1¼ cup shredded red cabbage
- 1¼ cup shredded green cabbage
- 1 Jalapeño thinly sliced
- ½ bunch fresh cilantro, chopped , use some for garnish if desired.
Instructions
- Prepare Salmon. Start with patting the salmon dry with a paper towel, add seasonings, rub them in and set aside.
- Prepare The Slaw. Mix up the bang bang sauce, set that aside. Add the cabbages, jalapeños and cilantro to a medium sized bowl and set aside with the bang bang sauce.
- Cook The Salmon. In a skillet, preheat the oil on medium heat until glistening. Add the seasoned salmon to the hot skillet, skin side down if the skin is on. Let it cook untouched for about 4 minutes to get the skin crispy. Flip the salmon and cook for another 2-4 minutes (depending on how you like your salmon on cooked!) The salmon is ready when it is opaque, flakes easily, and has an internal temperature of 130º
- While the salmon cooks, or while it's resting, mix the slaw. Add 3/4ths of the bang bang sauce to the mixing bowl with the cabbage and toss well until its all combined well. Use the leftover sauce for drizzling on the tacos.
- Assemble the tacos! Break the salmon into bite sized pieces with a fork. Heat up some tortillas and layer with the slaw and the salmon. Top with pineapple, fresh cilantro and a drizzle of sauce. Enjoy hot!
Notes
- Do not over or under cook your salmon. Be sure to cook according to the thickness and size of the filets, they will vary on times with size.
- If the salmon has skin, always place the salmon skin side down. If its skinless thats fine too – just cook for slightly less time.
- Taste as you go. Try the Bang Bang Sauce before dressing the slaw and tacos. You may want it less spicy, or more creamy with extra mayo. You can really customize it to your liking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 2.5 tacos | Calories: 576kcal | Carbohydrates: 47g | Protein: 23g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1550mg | Potassium: 659mg | Fiber: 4g | Sugar: 17g | Vitamin A: 511IU | Vitamin C: 48mg | Calcium: 127mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Thee are SO good you will love them I know it! xoxo – Bailey