Fridge Foraging: Salmon Tacos with Spicy Mayo
For this week's fridge foraging you all chose the tacos. Which is perfect because I have been CRAVING all the tacos lately. These tacos are filled with slow cooked salmon, topped with a spicy mayo and all the toppings.
You can obviously skip the tacos part all together (although for the record the taco part is the best part!) and just make salmon this way. It is super easy and requires little to no "hands on" time while you cook it.
Salmon Tacos with Spicy Mayo
- 1lb to 1 1/2 lbs skin on salmon filets
- olive oil
- salt and pepper
- 1/2 tsp. chili powder
- 3 to 4 thinly sliced orange slices
- 1/2 cup mayonnaise
- 2 to 3 Tbs. hot sauce such as Sriracha or gojuchang (or more depending on how spicy you like it)
- 4 to 6 corn tortillas
- Toppings such as avocado, pumpkin seeds, cilantro, queso fresco, pickled red onion or radish and lime wedges
Preheat oven to 300°F.
Place salmon skin side down in an oven safe dish. Drizzle with olive oil and a big pinch of salt and pepper. Sprinkle the chili powder on top then massage the seasoning into the salmon filets.
Roast the salmon for about 30 minutes or until the tip of a pairing knife can easily go into the salmon. If it has any resistance, continue to roast for another 5 to 10 minutes. (this may vary depending on the thickness of your filets)
While the salmon is roasting make the spicy mayo by combining the mayonnaise and hot sauce. Refrigerate until ready to eat.
Assemble the tacos by scooping out a piece of the salmon and place on a tortilla. Top with a little spicy mayonnaise followed by choices of topping - avocado, pumpkin seeds, cilantro, queso fresco, pickled red onion or radish, and lime juice,
Repeat with the remaining salmon.
Serve warm. Makes about 4 to 6 tacos.