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+ servings

Salmon Tacos with Sriracha Cream Sauce

Servings: 4


  • Sriracha Sauce:
  • 8 oz plain Greek yogurt
  • 1-3 tsp Sriracha depending on how spicy you prefer
  • 1/2 tsp cumin
  • 1 tsp honey
  • juice of 1 lime
  • Salmon:
  • 1 pound salmon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 16 corn tortillas I like to double them up for each taco
  • chopped cilantro
  • jalapeños for topping
  • other toppings: salsa guacamole, tomatoes, etc.


  • 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.
  • Hint: 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.