“Be wise in the way you act towards outsiders; make the most of every opportunity. . .” Colossians 4:5

Bang Bang Salmon Tacos has the perfect balance of sweet and heat and you won’t be able to eat just one….

You have to admit, anything ‘taco’ is going to be amazing.  Tortillas, protein, toppings, you really can’t go wrong. Bang Bang Salmon Tacos will not disappoint.  A little bit sweet, a little bit spicy and a lot of flavor, this taco only takes minutes to make and add some rice and salad and you have the perfect meal.

Why a Salmon Taco?

Not only is salmon good for you (full of omega-3 fatty acids, low in saturated fat and a good source of protein), but it is a great tasting fish.  

I have to admit, when I was growing up, I didn’t like salmon.  I liked pretty much all other fish but not a fan of the pink fish.  My mom would make salmon patties and they were okay but didn’t care for it by itself.  Not until one summer, when South Florida was hit with two hurricanes (Frances & Jeanne) a couple of weeks apart.  It was the first time since I lived in Florida that we were hit directly by a hurricane, so to get plummeted by hurricanes that close together made for an interesting summer.  Since the electricity was out for almost a week after Hurricane Frances, we had to start eating the food out of our freezer.  My mother had salmon that was going to go bad so we put it on the grill and cooked it up for lunch one day and made a salmon salad.  It was quite good and since then I have been a big fan of salmon.

What is Bang Bang Sauce?

Bang Bang is a sweet and spicy sauce that most likely originated from Chinese Szechuan cooking.  The sauce is a mayonnaise based with a few ingredients that makes it perfect for cooking or by itself as a condiment.  It only has a few ingredients and is super quick to make.

What do I need to make Bang Bang Salmon Tacos?

Two mixing bowls, measuring cups, measuring spoons, mixing spoon, and baking sheet.  Cutting board and sharp knife to cut the salmon. 

The following ingredients:

Mama Fawn’s Tips. . . 

•  Cut the salmon into bite size and uniform pieces so that they will cook evenly and be easy to eat.
• Make sure the salmon are not overlapping when you put them on the baking sheet.  You want even cooking and browning for each bite.
• If you like a little more heat, add more sriracha sauce.
• When broiling the salmon, keep a careful eye on it so it doesn’t burn.
• If using corn tortillas, you can use a cast iron skillet to warm the tortillas up.  Cook for 30 seconds one side, flip and cook for another 30 seconds.  Or since the broiler is one, you can add them to the  top rack and heat until they brown on the edges.  
• Feel free to use whatever desired toppings you like.  I used extra bang bang sauce, shredded cabbage, cilantro, lime juice and some extra sriracha sauce.  Make them your own!
• You can find the sriracha sauce and sweet chili sauce on the aisle where they sell Asian food.