Salmon Tacos with Sriracha Cream Sauce
An easy recipe for salmon tacos with a delicious sriracha aioli! You'll never need another salmon taco recipe ever again!
Servings: 4 servings
Calories: 498kcal
Ingredients
Sriracha Cream Sauce
- 8 oz plain Greek yogurt
- 1-3 teaspoon Sriracha depending on how spicy you prefer
- ½ teaspoon cumin
- 1 teaspoon honey
- juice of 1 lime
Salmon
- 1 pound salmon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- ½ teaspoon salt
- 2 tablespoon olive oil
- 16 corn tortillas I like to double them up for each taco
Toppings
- chopped cilantro
- jalapeños sliced
- Salsa
- Guacamole
Instructions
- Combine all sauce ingredients in small bowl. Set aside.
- Combine cumin, chili powder, brown sugar, and salt. Rub over salmon.
- Heat oil in a skillet over medium-high heat. I love using my cast iron or All-Clad skillets.
- 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.
- 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.
Notes
- I put my cream sauce in a plastic baggie, then cut one of the tips off a corner, which makes drizzling much easier! Alternately, you can drizzle with a spoon.
Nutrition
Calories: 498kcal | Carbohydrates: 51g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 444mg | Potassium: 856mg | Fiber: 7g | Sugar: 5g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg