Salmon BLT Tacos. Need I say more? Didn’t think so.
These tacos are the product of leftover ingredients from various dinners throughout the week + my foodbrain working overtime.
- 1.5 lbs salmon , roasted (see notes)
- 3 tbs Ranch dressing
- 1-2 tsp Sriracha
- 8 corn tortillas, small
- 6 strips bacon, cooked and crumbled
- cherry tomatoes, quartered
- cheddar cheese, grated
Flake the cooked salmon with a fork. Set it aside for a moment.
In a small bowl, combine the Ranch dressing and Sriracha. Set aside.
Heat the corn tortillas in the microwave (30 seconds, sandwiched between layers of damp paper towels) or on the stovetop in a dry skillet over medium heat.
Start with a little bed of arugula, followed by the salmon.
Top with some quartered cherry tomatoes, shredded cheddar, crumbled bacon, and a drizzle or two of the spicy sauce.
Notes: The recipe for roasting the salmon can be found here.