Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch, does it get any better?! You’re significantly going to FLIP over these tasty fish tacos!
- 10 oz Wild Alaskan salmon (or enough to yield several tacos)
- 1-2 large ripe avocados sliced
- 4-5 corn tortillas
- 1/4 cup crumbled feta or cotija cheese optional
- chipotle olive oil or your favorite olive oil
- 1 lime wedged
- ground cayenne pepper
- garlic +/or onion powder
- dried parsley
- salt and pepper
- +/or your favorite spice blend
- 3 TBSP homemade or store-bought ranch dressing
- 1 TBSP Sriracha plus extra to taste
CILANTRO LIME SLAW
- 1 cup finely chopped/shredded cabbage
- 1/4 small red onion sliced thin
- 1-2 TBSP apple cider vinegar optional but tasty
- 1 TBSP honey
- 1/2 tsp dried or fresh cilantro to taste
- 1/2 tsp lime juice
- 1/4 tsp garlic powder
- 1/8 tsp salt
- First make your slaw! Toss together cabbage [plain, mixed, or purple!] and onion with the above ingredients and adjust to taste. If needed you can always add more cabbage or more onion/vinegar/honey/spices at the end so it’s uber easy to customize to perfection.
- For the sauce, whisk together ranch and Sriracha, using more Sriracha for a spicy sauce and less for a more mild drizzle.
- While you’re at it, prep your corn tortillas by wrapping in a slightly moistened paper towel and microwaving for 25-30 seconds to steam. I like to rub mine with a teeny bit of oil afterward and toss them onto a heated pan for a minute or so on each side. This gives them a teeny bit of crunch/texture while still allowing them to bend soft-taco style.
- Next move on to the salmon. Heat a cast-iron pan or skillet with a drizzle of oil and season both sides of your salmon with paprika, cayenne pepper, parsley, salt and freshly ground black pepper, along with any additional seasonings. The salmon I buy always has the skin left on one side – simply remove it with a knife or sear that side [unseasoned] first, it will peel right off after a minute or two! Follow up the skin removal by seasoning that side as well. I adore cooking my salmon with a sear/bake combo but feel free to simply sear yours if you prefer to skip the extra step.
- Preheat your oven or toaster oven to 450 F.
- Once your pan is hot, add the salmon and sear on both sides for approx 2 minutes each. Look for a reddish/golden crust with a rare center.
- With a spatula, move the salmon to a foil-lined baking sheet and bake for approximately 5-10 minutes depending on thickness. The result is a crisp, flavorful crust on the outside with a tender flaky inside.
- Now, all that’s left is to assemble your tacos, pile on the toppings, and dig in! Crushing a fresh lime wedge atop each taco before they hit your face is optional, but oh-so-delicious =) Do it!
Recipe yields 4-5 fantastically flavorful fish tacos!
I rubbed my salmon filet with a super yummy chipotle olive oil. You can find an infused oil at your favorite grocery store or even create your own by seasoning the oil with a chipotle spice blend. Plain old extra virgin olive oil or coconut oil will absolutely work too!
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed based on extras, swaps, etc… Enjoy!Open Next Page To See More!