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.