Salmon Tacos with Sriracha Ranch

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These tacos are super easy, super light and super flavorful – the perfect break from heavy, complicated holiday-type foods. This was served with a cool, vinegary slaw, but honestly, crunchy shredded lettuce would have worked just as well. Enjoy!

Salmon Tacos with Sriracha Ranch
Just the Tip / Inspired by Peas and Crayons
Serves 2

For the slaw:

What I used:

  • 1 cup finely shredded cabbage (any color)
  • 1/2 red onion, thinly sliced
  • 1 tbsp apple cider vinegar
  • 2 tbsp agave nectar or honey
  • juice from 1/2 lime
  • salt, pepper, sprinkle of garlic powder
  • 1/4 cup chopped cilantro

What I did:

  1. In a medium bowl, whisk together the vinegar, lime juice, and agave nectar. Mix in the red onion and cabbage, season with salt and pepper to taste. Set aside.

For the sauce:

What I used:

  • 3 tbsp ranch dressing
  • 1 tbsp sriracha (give or take depending on desired heat level)

What I did:

  1. Mix together in a small bowl. Set aside.

For the tacos:

What I used:

  • 1 lb skinless salmon, sliced into 2-3 fillets
  • 2 tsp olive oil
  • penzey’s arizona dreaming seasoning (or a combo of chili powder, cumin, paprika, onion powder and garlic powder)
  • salt, pepper
  • taco-sized flour or corn tortillas
  • 1 ripe avocado, thinly sliced
  • lime juice

What I did:

  1. Preheat broiler.
  2. Brush the salmon with olive oil and season with salt, pepper, and other chosen seasonings. Broil for 10 minutes about 5-6 inches from the heat source until medium-rare. Squeeze with a little lime juice, break apart with a fork, and set aside.
  3. Lay out your tortillas and add a little slaw to a plate. Add the salmon, then the avocado, a squeeze of lime juice, and finally a drizzle of the sriracha sauce. Eat!

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