Salmon Tacos with Tequila Coleslaw

These tacos were inspired by a salmon buddha bowl. When I couldn't make up my mind what I wanted for dinner, I decided to combine the two... and voila!

Spicy Crema:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon sriracha

Juice from half a lime

1 finely minced garlic clove

1/2 tsp smoked paprika

Salt & Pepper to taste

Mix all ingredients together, place in fridge until using. You can also add in cilantro, however, since some people are picky about the taste of cilantro I chose to leave it out.1

Coleslaw:

1/2 cup mayonnaise

Zest and juice from one lime (2 -3 tablespoons of juice)

1 tablespoon tequila

1 tablespoon sugar

1 tablespoon honey

1/2 tsp salt

1/2 tsp fresh black pepper

14 oz bag coleslaw mix

*optional - 1 small onion thinly sliced

Mix all ingredients together in bowl, place in fridge until ready to use. Give coleslaw a good toss before serving.

Salmon:

1 pound salmon, skin removed, cubed into 1" pieces

1/4 cup rice vinegar

1/4 cup good soya sauce

1 tablespoon sesame oil

1 tablespoon sriracha

1 tablespoon honey or maple syrup

1 tsp grated fresh ginger

2 garlic cloves grated or minced

Mix all ingredients together, let marinade in fridge for at least 1-2 hours. When ready to cook, heat oven to 400 F, spread salmon onto a baking tray in a single layer with space between each piece - you want to roast the salmon, not steam it. Bake in oven for 10 - 12 minutes, or until slightly caramelized on the edges.

To serve:

Grill white or yellow corn tortillas until lightly charred. Layer coleslaw, salmon, cucumbers, cilantro, and red onion on tortillas. Top with spicy crema.

Be creative with your toppings, I like to add pickled onions, or diced mango as well - even a few fresh jalapenos would kick it up.