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.
You’ll need (makes 8 tacos):
- 1.5 lbs of salmon
- 3 tbs Ranch dressing
- 1-2 tsp Sriracha
- 8 small corn tortillas
- cherry tomatoes, quartered
- cheddar cheese, grated
- 6 strips bacon, cooked and crumbled
You can prepare the salmon any way you like: grilled, pan seared, baked. I prefer to bake the salmon, wrapped in foil, and then flake it with a fork. The method that I use can be found here. Once the salmon is prepared, set it aside for the moment.
In a small bowl, combine the Ranch dressing and Sriracha. If you aren’t big into spicy foods, start with 1tsp of the Sriracha. Taste, and add more if you still want some more heat. Set side.
Heat the corn tortillas. You can do this one of two ways: 1) by microwaving them for 30 seconds, sandwiched between layers of damp paper towels; 2) heating them in a dry skillet over medium heat.
Once the tortillas are warm, start assembling the tacos! 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 pleasantly spicy sauce.