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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.