Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 tacos
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Calories
251 kcal
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Course
Main Course
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Cuisine
Mexican
Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch
Description
The recipe begins with preparing the slaw by tossing finely chopped cabbage and sliced red onion with apple cider vinegar, honey, cilantro, lime juice, garlic powder, and salt to create a bright and slightly sweet topping. The sriracha ranch sauce is made by mixing ranch dressing with sriracha to taste, adding a creamy and spicy drizzle.
Corn tortillas are warmed by steaming in the microwave with a damp paper towel and then lightly pan-toasted with oil for a bit of crunch while remaining pliable. Salmon fillets are coated in olive oil and seasoned with paprika, cayenne, garlic powder, dried parsley, salt, and pepper before searing in a hot skillet until cooked through and nicely browned.
To assemble, salmon portions are placed on tortillas and topped with sliced avocado, the prepared slaw, crumbled feta or cotija cheese if desired, and drizzled with sriracha ranch sauce. Lime wedges provide a fresh finishing touch. The tacos offer a balance of textures and flavors from tender fish, creamy avocado, crisp slaw, and tangy-yet-spicy sauce.
This recipe yields 4-5 tacos, suitable for a flavorful casual dinner or lunch option. Different oils can be used for seasoning the fish to vary flavor, and adjustments to spiciness can be made by altering the sriracha amount.
Ingredients
- 10 oz salmon or enough to yield several tacos, wild Alaskan
- 1-2 avocado sliced, large, ripe
- 4-5 corn tortillas
- ¼ cup feta cheese optional, or cotija cheese, crumbled
- olive oil or your favorite olive oil, chipotle flavored
- 1 lime wedged
SEASON WITH
- paprika
- ground cayenne pepper
- garlic powder or onion powder
- parsley dried
- salt
- black pepper
- +/or your favorite spice blend
SRIRACHA RANCH
- 3 TBSP ranch dressing homemade or store-bought
- 1 TBSP sriracha plus extra to taste
CILANTRO LIME SLAW
- 1 cup cabbage finely chopped or shredded
- ¼ red onion sliced thin, small
- 1-2 TBSP apple cider vinegar optional but tasty
- 1 TBSP honey
- ½ tsp cilantro to taste, dried or fresh
- ½ tsp lime juice
- ¼ tsp garlic powder
- ⅛ tsp salt
Instructions
- 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 afterwards 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!
Notes
- This recipe makes 4-5 salmon tacos.
- Chipotle-flavored olive oil enhances the salmon, but plain olive or coconut oil works well too.
- Nutrition facts are approximate and can vary based on ingredient substitutions and portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4tacos
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 120mg | 5% |
| Potassium | 656mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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