Salmon Tacos with Sriracha Cream Sauce
Tired of the cold weather? Try this twist on tacos to help you turn your table into a tropical paradise.
Twin Cities blogger greens & chocolate
Twin Cities blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Salmon Tacos with Sriracha Cream Sauce
0
Servings4
0Ingredients
FOR THE SRIRACHA CREAM SAUCE: 8 ounces plain Greek yogurt
1-3 teaspoon(s) Sriracha (depending on how spicy you prefer)
½ teaspoon cumin
1 teaspoon honey
Juice of 1 lime
FOR THE SALMON: 1 pound salmon fillets
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon brown sugar
½ teaspoon salt
2 tablespoons olive oil
8-16 corn tortillas (double up for each taco, if desired)
Chopped cilantro, for topping
Chopped red onion, for topping
Jalapeños, for topping
OTHER TOPPING SUGGESTIONS: Fresh salsa
Guacamole
Directions
- FOR THE SRIRACHA CREAM SAUCE: Combine all sauce ingredients in small bowl. Set aside.
- FOR THE SALMON: Combine cumin, chili powder, and salt. Rub over salmon.
- Heat oil in a skillet over medium-high heat.
- Once oil is hot, add salmon, skin side down. Cook 4-5 minutes, then flip. Cook another 4-5 minutes, until salmon is cooked through. Cooking time will depend on the thickness of your salmon. If you are cooking one large piece of salmon, you will likely need to cook it closer to 6-7 minutes on each side.
- TO ASSEMBLE THE TACOS: Once salmon is cooked and flakes easily, divide chunks of salmon among the tortillas. Top with preferred toppings (mine are cilantro, red onion and jalapeños) and drizzle with Sriracha cream sauce.
Makes 8 tacos.
TIP: Use a plastic food storage bag with the tip cut off one of the corners to drizzle the cream sauce over the tacos.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
The Greek Gods Traditional Plain Greek Yogurt, 24 Ounce
$5.99$0.25/oz
L&B Sriracha Seasoning, 3.2 Ounce
$6.99$2.18/oz
L&B Ground Cumin, 1.7 Ounce
Deal
$5.79 was $6.49$3.41/oz
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$14.99/lb was $18.99/lb$14.99/lb
L&B Ground Cumin, 1.7 Ounce
Deal
$5.79 was $6.49$3.41/oz
L&B Chili Powder, 2.1 Ounce
Deal
$6.29 was $7.19$3.00/oz
Crystal Sugar Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
La Perla 6 Inch White Corn Tortillas, 15 Each
$2.99$0.20 each
Fresh Cilantro Bunch, 1 Each
$1.99
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
L&B Fresh Mango Salsa, 12 Ounce
$8.99$0.75/oz
L&B Fresh Guacamole, 14 Ounce
$8.99$0.64/oz
Directions
- FOR THE SRIRACHA CREAM SAUCE: Combine all sauce ingredients in small bowl. Set aside.
- FOR THE SALMON: Combine cumin, chili powder, and salt. Rub over salmon.
- Heat oil in a skillet over medium-high heat.
- Once oil is hot, add salmon, skin side down. Cook 4-5 minutes, then flip. Cook another 4-5 minutes, until salmon is cooked through. Cooking time will depend on the thickness of your salmon. If you are cooking one large piece of salmon, you will likely need to cook it closer to 6-7 minutes on each side.
- TO ASSEMBLE THE TACOS: Once salmon is cooked and flakes easily, divide chunks of salmon among the tortillas. Top with preferred toppings (mine are cilantro, red onion and jalapeños) and drizzle with Sriracha cream sauce.
Makes 8 tacos.
TIP: Use a plastic food storage bag with the tip cut off one of the corners to drizzle the cream sauce over the tacos.