4 months ago

Salmon Tacos with Sriracha Cream Sauce

Tired of the cold weather? Try this twist on tacos from Twin Cities blogger greens & chocolate to help you turn your table into a tropical paradise.

This time of year I try to lighten up my meals to balance out all of the indulgent eating I did in December. Plus, with the new year and all, it just feels good to eat fresh and light. My pregnancy cravings have had me wanting, no NEEDING, hot sauce on top of everything I eat, which, in addition to wanting a healthier dinner, is how I came up with these Salmon Tacos with Sriracha Cream Sauce.  

Another reason to make these salmon tacos? Along with a bowl of chips and guacamole and an ice-cold Corona or agua fresca, they make you feel like you are in sunny Mexico instead of the cold tundra of Minnesota. Don’t get me wrong – I love Minnesota winters. Really, I do. But every once in a while (say, in the middle of a week of subzero temperatures) I like to step away from the pot roast, cook up something tropical and pretend my toes don’t go numb every time I step outside. 

I like to keep my taco toppings pretty minimal with a sprinkle of red onion, cilantro and jalapenos for more spice, but you could load yours up with all of your favorites: Salsa, guacamole, lettuce, sour cream…the works. I’m begging you, however, not to skip the Sriracha cream sauce. It makes these tacos! If you’re not a fan of super spicy things, you can definitely scale back the amount of Sriracha to just a half a teaspoon, and it will be much more mild.  

So whether you’re also trying to eat a little healthier this year or wanting to wish away the cold weather, give these tacos a try!  

Salmon Tacos with Sriracha Cream Sauce

4 servings (2 tacos each)

Sriracha 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

Salmon:

  • 1 pound salmon
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • 2 tablespoons 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. 

Directions

  1. Combine all sauce ingredients in small bowl. Set aside.
  2. Combine cumin, chili powder, and salt. Rub over salmon.
  3. Heat oil in a skillet over medium-high heat. I love using my cast iron or All-Clad skillets.
  4. 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.  
  5. 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.  
  6. Tip: 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.
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