Irresistible Bang Bang Salmon Tacos

Here is my favorite bang bang salmon tacos recipe, with crispy bite-sized salmon cubes glazed in a sweet and spicy sauce, all wrapped up in charred tortillas with crunchy slaw and fresh cilantro.

These tacos are a regular weeknight dinner in our house because they come together so quickly but taste like something you’d order at a restaurant. The creamy, spicy bang bang sauce is seriously addictive, and I always make extra to drizzle on top.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great in these tacos. And, if all you have access to is frozen salmon, you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon since the skin won’t get crispy in a taco anyway, and it’s easier to flake the cooked fish without it.

Options for Substitutions

This recipe is pretty forgiving, so feel free to make these swaps based on what you have:

• Mayo: Greek yogurt or sour cream work great if you want a lighter option. You can also use a mix of half mayo and half Greek yogurt for a nice balance.
• Sweet Thai chili sauce: If you can’t find this, mix 1/4 cup of apricot preserves with 1 tablespoon of rice vinegar and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll give you that sweet-spicy vibe.
• Sriracha: Any hot sauce you like works here – try Frank’s RedHot, Tabasco, or even sambal oelek. Adjust the amount based on how spicy your sauce is.
• Salmon: Shrimp, cod, mahi-mahi, or even chicken thighs are solid alternatives. Just adjust your cooking time – shrimp cooks faster, while chicken might need a bit longer.
• Broccoli slaw: Regular shredded cabbage, coleslaw mix, or even thinly sliced lettuce all work fine. You’re just looking for some crunch and freshness.
• Soft tortillas: Corn or flour tortillas both work – just use whatever you prefer. You can also serve this over rice or in a bowl if you want to skip the tortillas altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon tacos is overcooking the fish, which turns it dry and flaky in a bad way – pull the salmon out when it’s just cooked through and still moist in the center, as it will continue cooking slightly while it rests.

Don’t skip seasoning your salmon with salt and pepper before adding the sauce, since the bang bang sauce is sweet and spicy but doesn’t provide enough savory flavor on its own.

Another common error is making the sauce too spicy right off the bat – start with less Sriracha than you think you need, taste it, and add more if desired, because you can always add heat but you can’t take it away.

For the best texture, warm your tortillas before assembling (a quick toast in a dry skillet works great), and let your slaw sit with a pinch of salt for a few minutes to soften it up and add more flavor to your tacos.

What to Serve With Bang Bang Salmon Tacos?

These tacos are pretty filling on their own, but I love serving them with some cilantro lime rice or Mexican street corn on the side. A simple black bean salad with diced tomatoes, red onion, and a squeeze of lime also pairs really well and adds some extra protein to the meal. If you want to keep things light, tortilla chips with fresh guacamole or a tangy pico de gallo makes for great scooping between bites. For drinks, an ice-cold Mexican beer or a refreshing margarita really completes the whole experience.

Storage Instructions

Store: Keep any leftover salmon and bang bang sauce in separate airtight containers in the fridge for up to 3 days. I like to store the slaw mix separately too so it stays crisp and doesn’t get soggy from the sauce.

Reheat: Warm up the salmon in the microwave for about 30-45 seconds or in a skillet over medium heat for a couple minutes. The sauce is best served cold or at room temperature, so just give it a quick stir before using.

Assemble Fresh: These tacos are definitely best assembled right before eating. The tortillas can get a bit limp if you build them ahead, so just keep everything separate and put them together when you’re ready to dig in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 60-75 g
• Carbohydrates: 110-130 g

Ingredients

For the bang bang sauce:

• 1/2 cup mayo
• 1/3 cup sweet Thai chili sauce
• 3 tbsp sriracha
• 1/2 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp pepper

For the salmon:

• 1 lb salmon (cut into 1-inch bite-sized cubes)
• 1 tsp honey (for caramelization)
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper

For the assembly:

• 8 street taco tortillas (charred)
• 1 3/4 cups cabbage or broccoli slaw (finely shredded)
• Fresh cilantro for garnish

Step 1: Make the Bang Bang Sauce

• 1/2 cup mayo
• 1/3 cup sweet Thai chili sauce
• 3 tbsp sriracha
• 1/2 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp pepper

In a small bowl, whisk together the mayo, sweet Thai chili sauce, and sriracha until well combined and smooth.

Add the lime juice, salt, and pepper, stirring to incorporate.

Taste and adjust seasonings as needed—this sauce should be creamy, slightly spicy, and balanced between sweet and tangy.

Set aside about 1/3 of the sauce for topping the finished tacos, and reserve the remainder for coating the salmon.

Step 2: Prepare and Season the Salmon

• 1 lb salmon
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper

Pat the salmon cubes dry with paper towels—this ensures they’ll get a nice caramelization rather than steam.

Place the cubes in a bowl and drizzle with honey, then sprinkle with kosher salt and cracked black pepper.

Toss gently to coat evenly.

I like to add honey here because it helps the salmon develop a beautiful golden crust in the oven while the sauce caramelizes slightly.

Step 3: Coat and Roast the Salmon

• bang bang sauce from Step 1
• seasoned salmon from Step 2

Spread the reserved bang bang sauce (about 2/3 of the mixture from Step 1) over the seasoned salmon cubes, tossing gently to coat all pieces.

Spread them in a single layer on a parchment-lined baking sheet.

Roast at 400°F for 12-15 minutes, stirring halfway through, until the salmon is cooked through and the edges are caramelized and slightly crispy.

The salmon should flake easily when pressed with a fork.

Step 4: Char the Tortillas and Assemble

• 8 street taco tortillas

While the salmon finishes cooking, char the street taco tortillas directly over a gas flame or in a dry skillet for 15-20 seconds per side until lightly blackened and warm.

This adds a subtle smoky flavor that complements the rich sauce.

Lay each tortilla on a serving plate and divide the roasted salmon among them, spooning any caramelized sauce from the pan over top.

Step 5: Top and Serve

• bang bang sauce from Step 1
• 1 3/4 cups cabbage or broccoli slaw
• Fresh cilantro for garnish

Top each taco with a generous spoonful of the reserved bang bang sauce from Step 1, then pile on the shredded cabbage or broccoli slaw.

Finish with fresh cilantro for brightness and color.

I find that the cool, crisp slaw provides a perfect textural contrast to the warm, tender salmon and rich sauce.

Serve immediately while the tortillas are still warm.

Irresistible Bang Bang Salmon Tacos

Delicious Irresistible Bang Bang Salmon Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 tacos

Calories 1300 kcal

Ingredients

  

For the bang bang sauce

• 1/2 cup mayo
• 1/3 cup sweet Thai chili sauce
• 3 tbsp sriracha
• 1/2 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp pepper

For the salmon

• 1 lb salmon (cut into 1-inch bite-sized cubes)
• 1 tsp honey (for caramelization)
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper

For the assembly

• 8 street taco tortillas (charred)
• 1 3/4 cups cabbage or broccoli slaw (finely shredded)
• Fresh cilantro for garnish

Instructions

 

• In a small bowl, whisk together the mayo, sweet Thai chili sauce, and sriracha until well combined and smooth. Add the lime juice, salt, and pepper, stirring to incorporate. Taste and adjust seasonings as needed—this sauce should be creamy, slightly spicy, and balanced between sweet and tangy. Set aside about 1/3 of the sauce for topping the finished tacos, and reserve the remainder for coating the salmon.
• Pat the salmon cubes dry with paper towels—this ensures they'll get a nice caramelization rather than steam. Place the cubes in a bowl and drizzle with honey, then sprinkle with kosher salt and cracked black pepper. Toss gently to coat evenly. I like to add honey here because it helps the salmon develop a beautiful golden crust in the oven while the sauce caramelizes slightly.
• Spread the reserved bang bang sauce (about 2/3 of the mixture from Step 1) over the seasoned salmon cubes, tossing gently to coat all pieces. Spread them in a single layer on a parchment-lined baking sheet. Roast at 400°F for 12-15 minutes, stirring halfway through, until the salmon is cooked through and the edges are caramelized and slightly crispy. The salmon should flake easily when pressed with a fork.
• While the salmon finishes cooking, char the street taco tortillas directly over a gas flame or in a dry skillet for 15-20 seconds per side until lightly blackened and warm. This adds a subtle smoky flavor that complements the rich sauce. Lay each tortilla on a serving plate and divide the roasted salmon among them, spooning any caramelized sauce from the pan over top.
• Top each taco with a generous spoonful of the reserved bang bang sauce from Step 1, then pile on the shredded cabbage or broccoli slaw. Finish with fresh cilantro for brightness and color. I find that the cool, crisp slaw provides a perfect textural contrast to the warm, tender salmon and rich sauce. Serve immediately while the tortillas are still warm.