It was a little slow-going this year, but summer has finally arrived. I mean, I know it’s technically been summer for awhile now, and it’s been warm, but with all the rain and crazy weather going on the real heat of summer hadn’t really made it here yet. Well folks, now it has. And I’m not complaining a bit. I’ll take 90-something degrees over 30-something aaannnny day.
But, with that summer heat usually comes the hankering for lighter, refreshing things to eat and/or drink. And for me, that doesn’t mean just sitting around eating delicious summer fruit 24/7. That means coming up with actual meals that are light, but still packed with flavor.
Like these tacos.
And while we may need a reprieve from the hot, Texas heat, that doesn’t mean we have to slack off in the spicy food department. Nope, nope, nope. If everything I ate could be a little spicy, that’d be allllllright with me! And these tacos can be as mild or as hell-burning-fire hot as you want them to be. Add just a leetle Sriracha, or a LOT! You choose. We like things spicy in the Sweet Beginnings’ household, so more Sriracha in the sauce + fresh jalapeno slices on top of yummy seasoned salmon = perfection.
Just look at it…you know you want to try them! And they’re a great weeknight dinner option because they take around 20 minutes to make. If that.
Salmon Tacos with Sriracha Cream Sauce
Ingredients
For the sauce
- 8 oz plain Greek yogurt
- 1-3 tsp Sriracha (use the lesser amount if you don’t like things really spicy)
- ½ tsp cumin
- 1 tsp honey
- juice of 1 lime
For the salmon
- 1 lb salmon
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp brown sugar
- ½ tsp salt
- 2 tbsp olive oil
- 8 tortillas (I use a corn & whole wheat blend)
- 1/3 cup cilantro, chopped
- 2 jalapenos, sliced
- 1 avocado, diced
Preparation
- In a small bowl, combine the Greek yogurt, Sriracha, cumin, honey and lime juice. Set aside.
- In another small bowl, combine the cumin, chili powder, brown sugar, and salt, then rub onto the salmon.
- Heat oil in a skillet over medium-high heat, then add the salmon, skin side down.
- Cook 4-5 minutes, then flip. At this point I use tongs to gently peel the skin off the salmon, and then use the tongs or spatula to start flaking the salmon into chunks. It will finish cooking much more quickly once in chunks. Maybe 2-3 minutes more.
- Warm the tortillas a top with salmon chunks, then drizzle with Sriracha cream and top with cilantro, jalapeno slices and avocado. Any other toppings you like too, of course.
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