Bang Bang Salmon Tacos

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

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