Last Updated on March 16, 2019 by laurenpacek
These salmon tacos take on all of the delicious flavors of a BLT. 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
- arugula
- cherry tomatoes, quartered
- cheddar cheese, grated
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Flake the cooked salmon with a fork. Set it aside for a moment.
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In a small bowl, combine the Ranch dressing and Sriracha. Set aside.
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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.
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Start with a little bed of arugula, followed by the salmon.
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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.
Need more tacos? Yes. Yes, you do. How about these Roasted Shrimp Tacos with Pineapple Salsa? Or Three Ingredient Taco Chicken? These Turkey Taco Wonton Cups are also great.
These look great! Nice job. Happy Foodie Friday! I think you may like our NYC Food Recommendations! Check it out if you’d like: http://www.mealsandreels.com
These sound wonderful. Have to try this one.
Thank you, Jeanne! If you do, I hope that you love them!