Bang Bang Salmon Tacos Recipe with Creamy Sriracha Slaw

Give your next taco night a delicious upgrade with these sweet-and-spicy Bang Bang Salmon Tacos. Crispy, homemade slaw is tossed in an easy bang bang sauce with a touch of heat from fresh jalapeños, and the tacos are finished with blackened salmon chunks for a satisfying contrast of textures and flavors. These tacos balance sweet, spicy, creamy, and bright notes—once you try one, it will likely become a go-to recipe.

Ingredient Notes

All precise ingredient amounts and measurements are in the recipe card below.

• Salmon. Any portioned fillets work well—choose fresh or thawed portions for consistent cooking.
• Seasonings. A simple blend of garlic and onion powder, paprika, salt, and pepper is all you need to blacken the salmon.
• Oil. Use a high-heat oil such as avocado oil for sautéing the salmon.
• Cabbage. A mix of green and red cabbage adds crunch and color to the slaw.
• Jalapeños. Thinly sliced jalapeños bring a fresh bite and heat—adjust quantity to your spice preference.
• Cilantro. Chopped cilantro adds bright herbal flavor and is ideal for garnish.
• Mayonnaise. Use a richer mayo if preferred—Kewpie or another slightly tangier mayo creates a creamier bang bang sauce.
• Thai sweet chili sauce. This provides sweetness and a mild chili flavor that pairs perfectly with the mayo.
• Sriracha. Adds heat and depth; add more or less depending on taste.
• Fresh lime. Lime juice brightens the sauce and makes a zesty finishing squeeze on the tacos.
• Pineapple. Optional diced pineapple brings a tropical sweetness that complements the spicy sauce.

Steps To Make Bang Bang Salmon Tacos

Below is an easy overview of the process. For full measurements and timing, see the recipe card further down the page.

• Step One: Season the salmon. Pat fillets dry with paper towels, rub with the seasoning mix (garlic powder, onion powder, paprika, salt, and pepper), and set aside at room temperature while you prepare the other components.
• Step Two: Make the slaw and sauce. Whisk together mayonnaise, Thai sweet chili sauce, sriracha, and fresh lime juice to make the bang bang sauce. Combine shredded green and red cabbage, thinly sliced jalapeño, and chopped cilantro in a bowl.
• Step Three: Cook the salmon. Heat oil in a large skillet over medium heat until shimmering. Add salmon, skin side down if present, and cook undisturbed 3–4 minutes to crisp the skin. Flip and cook another 2–4 minutes depending on thickness and desired doneness. The fish should be opaque and flake easily.
• Step Four: Toss the slaw. Reserve about a quarter of the sauce for drizzling. Toss the cabbage mixture with the remaining bang bang sauce until evenly coated; refrigerate briefly if you prefer a chilled slaw.
• Step Five: Assemble the tacos. Break the cooked salmon into bite-sized pieces. Warm tortillas, layer with slaw, add salmon, then top with diced pineapple (if using), extra cilantro, and a drizzle of reserved sauce. Serve immediately.

What To Pair With Bang Bang Salmon Tacos

These tacos are hearty enough to be a complete meal, but they pair wonderfully with bright, fresh sides. Consider a pineapple pico de gallo, avocado and corn salad, street‑corn pasta salad, or a creamy corn dip to round out the plate. Simple sides like a green salad or pickled onions also work well and add acidity to balance the richness.

Bang Bang Salmon Tacos

Sweet, spicy, and crunchy tacos made with blackened salmon, a creamy bang bang sauce, and crisp cabbage slaw.

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4

Equipment

• Large skillet
• Mixing bowls

Ingredients

• 12–15 oz salmon (about 2–3 portions)
• 1 tsp avocado oil
• ½ tsp salt and ½ tsp pepper
• ½ tsp onion powder and ½ tsp garlic powder
• ½ tsp paprika
• 8–12 small tortillas, corn or flour
• ½ cup diced pineapple (optional)

Bang Bang Sauce

• ½ cup mayonnaise
• 1 Tbsp fresh lime juice
• ⅓ cup Thai sweet chili sauce
• To taste: Sriracha (about 1–5 Tbsp)

Slaw Mix

• 1¼ cup shredded red cabbage
• 1¼ cup shredded green cabbage
• 1 jalapeño, thinly sliced
• ½ bunch fresh cilantro, chopped (reserve some for garnish)

Instructions

1. Prepare salmon. Pat salmon dry, season with salt, pepper, paprika, garlic and onion powder, and set aside.
2. Make the bang bang sauce. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice. Taste and adjust heat and creaminess.
3. Prep the slaw. Combine shredded cabbages, jalapeño, and cilantro in a bowl. Reserve about one-quarter of the sauce for drizzling and toss the slaw with the remainder.
4. Cook the salmon. Heat oil in a skillet over medium heat. Add salmon, skin side down if present, and cook 3–4 minutes undisturbed. Flip and cook 2–4 minutes more until opaque and flaky.
5. Assemble the tacos. Break salmon into chunks, warm tortillas, layer slaw, add salmon, top with pineapple and cilantro, and finish with a drizzle of reserved bang bang sauce. Serve immediately.

Notes

• Don’t overcook the salmon. Check fillet thickness and remove from heat when it flakes easily. Slightly undercooked salmon will continue to firm while resting.
• Skin side down. If your fillets have skin, sear skin side down first for extra texture.
• Taste as you go. Adjust sauce heat and creaminess to your preference by adding more sriracha or mayo.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Keep slaw and sauce separate for best texture.

Nutrition

Serving: 2.5 tacos • Calories: 576 kcal • Carbohydrates: 47 g • Protein: 23 g • Fat: 33 g

Additional Info

Course: Main Course • Cuisine: American • Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes

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