Salmon Tacos with Carrot and Beet Slaw

 Looking for a taco Tuesday recipe? Here is a simple and healthy salmon taco recipe with a carrot and beet slaw. It is topped with a sriracha cream sauce and fresh herbs – you can really have it any day of the week!

Ingredients

For Salmon:

  • 1 lb. salmon, sliced into strips
  • Olive oil
  • 1 tbsp. Za’atar seasoning
  • Salt and pepper to taste

For Slaw:

  • 1 large carrot, shredded
  • 4 small beets, shredded
  • 4 radishes, shredded
  • 1/2 jalapeño, diced
  • 2 tbsp. red wine vinegar
  • Salt and pepper to taste

For Sriracha Cream Sauce:

  • 3 parts Greek yogurt ranch
  • 1 part sriracha

Taco Necessities:

  • Cilantro
  • Lime wedges
  • Avocados
  • Jalapeños
  • Taco shells
  • Tostadas

Instructions

We are going to start with the slaw. Combine all slaw ingredients, stir, and set aside.

Heat skillet with olive oil on medium heat. Season salmon with Za’atar and salt and pepper. Place in skillet. Flip after a few minutes; they will take less than ten minutes total. Using a meat thermometer temp the salmon to your liking.

While the salmon cooks, you can prep the sauce. Combine Greek yogurt ranch (my favorite is Bolthouse Farms) and sriracha. If you are unsure how spicy you want it then start light and gradually add more sriracha to your liking. Set aside.

Warm corn tortillas.

When salmon is cooked to desired temperature, you can assemble tacos! Add salmon, then slaw, cilantro, sriracha cream sauce, jalapeños, and a squeeze of lime juice.

If you prefer tostadas I recommend putting the slaw down first, then salmon, cilantro, sriracha sauce, and lime juice drizzled on top. Tostadas are kind of amazing!


PS – it’s ok to eat tacos any day of the week, not just on Tuesday. Don’t you forget that!

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