Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch

Y'all. These suckers are SO good. We love, love, love fish tacos (who doesn't?), but we've never made them with salmon before. This was a delightful, somewhat healthy, weeknight meal and we devoured them. I found the recipe through Pinterest from Peas and Crayons. There's another good food blog to follow!




Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch
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Ingredients:
Salmon (I used 3 small frozen Alaskan Salmon filets and thawed them first)
Olive Oil (if you have an infused oil like chipotle or jalapeno olive oil, this would be great for that!)
Favorite rub (I used Williams-Sonoma Chili Lime rub, but you could always do a combo of paprika, ground cayenne pepper and garlic powder)
Salt + Pepper
6 corn tortillas
1 large avocado
1/4 cup cheese (I used Mexican blend, but would prefer cojita, if my store sold it)
1 lime, sliced into wedges

Slaw:
1 heaping cup cabbage, finely chopped/shredded
1/4 small red onion, sliced thin
1-2 TBSP apple cider vinegar
1 TBSP honey
1/2 tsp dried or fresh cilantro, to taste
1/2 tsp lime juice
1/4 tsp garlic powder
a pinch of salt

Sriracha Ranch:
2 Tbsp ranch dressing
1/2 tsp Sriracha (more, if you like it spicy)


Make 'em:
First, preheat your oven to 450 and line a baking sheet with aluminum foil. Drizzle salmon with olive oil and rub with spices. Use as much or as little as you like based on your tastes. Add salt and pepper.
Heat a cast-iron or nonstick skillet over medium heat. Drizzle with a little bit of olive oil. When pan is hot, add salmon. Allow to cook 2 minutes on each side until you have a nice crisp sear.
Transfer salmon to baking sheet and allow to cook for 8-10 minutes more.

Meanwhile, make the slaw and ranch. In a bowl, combine all slaw ingredients listed above and toss together to combine. Add more or less of the ingredients depending on your tastes. For the ranch, whisk together ranch and sriracha. Keith is not a fan of spicy things, so I went a little light on the sriracha.

I like to toast my tortillas a bit, too. First, I microwaved them in a damp paper towel for 25 seconds and then toasted lightly on my skillet I used earlier. I just wiped a bit of the oil out first. I like my tortillas crisp, but still pliable, so I take them off as soon as they start to brown.

Once the salmon is done, roughly chop into big sections and layer in your tacos. Top with slaw, avocado, cheese and drizzle with ranch. I sprinkled a bit more cilantro Finish with a squeeze of lime and enjoy!


Happy Friday!