crispy cajun buffalo salmon tacos
Tacos on a Taco Tuesday? Look at me, fistbumping some trends.
I couldn’t wait to share these Crispy Cajun Buffalo Salmon Tacos. The first go, I really fucked up the photos because my lens was smearier than I thought and everything looked hazy and awkward. Then, I suppose I discovered the beauty of lens cleaner and a fresh towel – lo and behold, my photos didn’t look like shit anymore. Least, I don’t think they do.
I’ve been noshing the leftovers for several days now and I tell you hwhat, they’re just as good as day one. Easy baked taco shells, spicy flaky fish smothered in buffalo sauce, and creamy ranch flicked overtop. A love letter in taco form. Good thing I loved the recipe from the start, else I would not have tightened my belt and ventured to rephotograph it. I have to be really committed to a concept to not let one mess up derail the whole enterprise.
If you’re feeling the heat in these godawful June days and want to plunge some of it straight into your maw, look no further than tacos. Ready? Okay!
Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo
Look that sentence up. It’s grammatically correct and so utterly ridiculous I wish I didn’t know it existed.
First off, you can definitely buy some hard taco shells if you don’t feel like making your own. Totally vibing with that lack of desire. If you are feeling a bit sassy, a homemade version is quite easy. Just make sure you have plenty of aluminum foil.
Before I started the shells, I marinaded the fish to let it get a nice deep buffalo flavor while I piddled around. Combine your favorite buffalo sauce with a blend of Cajun-inspired spices like smoked paprika and black pepper, and let it sit on the counter. Time guideline is around 15 minutes, longer if you have it.
Microwave some yellow corn tortillas until pliable. Then, grab several sheets of aluminum foil and form them into long worms about two inches high and one inch wide. Think a sort of cylindrical shape with flat sides. You don’t want them too wide else the taco shells will be an awkward blown out shape.
Drape the tortillas over the logs – I made three to fit 8 tortillas comfortably – and spray with oil. Set over a large baking sheet and heat in the oven until crispy, around 8 minutes for me. Boom, perfect homemade crispy taco shells.
Saucy Cajun Salmon Time
You know that tune I sang here.
Move the taco shells off the baking sheet and use the sheet to cook up the salmon. I dump the fish and whatever sauce comes out onto the pan and spread it around, skin-side down. Roast around 8-10 minutes (depending on how tender you like your fish), then switch on the broiler to crisp up the edges a bit. You don’t have to broil if you don’t want to, really. In that case, just bake 3-5 minutes longer.
The final adornment: cilantro ranch, my loyal side piece for southwest eggrolls and sometimes altered for pasta salads as well. The formula is pretty consistent: fresh cilantro. Greek yogurt, chives, dill, garlic and onion powder, and a bit of milk to thin it out. Whip it all up in a food processor for an extra creamy treat to spread on the tacos.
I love a bit of slaw at the base of the taco shells, then plop on a few cubes of salmon, some mashed avocado, and a big hit of ranch. The crunch at each bite is just so satisfying, like stepping on a bug or vacuuming up a giant dirt particle. Except you’re chowing down on nachos, which is far better than either of those scenarios.
Leftover salmon is great for any manner of dishes, like rice bowls or a salad with crisp romaine or short-cut pasta. You can have diverse lunches all week if you run out of tortillas. Hell, they’d be great soft tacos as well.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More easy salmon dishes to try:
Sheet Pan Glazed Coffee Balsamic Salmon and Crispy Brussels Sprouts
Creamed Kale White Wine and Mustard Salmon
Sheet Pan Blackened Salmon and Quinoa Glow Bowls
crispy cajun buffalo salmon tacos
Ingredients
- 1 1/2 lb salmon, cubed
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 cup buffalo sauce
- 8 corn tortillas
- 2 cups cabbage slaw
- 1 large avocado, mashed
- chopped cilantro and lime wedges, for serving
cilantro ranch
- 1 cup plain whole milk Greek yogurt
- 1/4 cup buttermilk
- 1/4 cup fresh cilantro
- 2 tbsp lime juice
- 2 tbsp fresh chives
- 1 tbsp fresh dill
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 425 degrees.
- Whisk together the smoked paprika, oregano, garlic, onion, black pepper, and a pinch of salt. Toss the salmon cubes with the spice mixture and the buffalo sauce until fully coated. Marinate at room temperate while you prepare the tortillas.
- Roll up three long logs of aluminum foil about 1 inch wide and 2 inches deep. You may need multiple sheets of foil. Set on a large baking sheet.
- Microwave the tortillas under damp paper towels for 30 seconds until pliable. Drape over the foil logs and spray with olive oil. Bake 8-10 minutes, watching closely, until crisp and golden. Set aside.
- Discard the foil and, on the same baking sheet, spread the salmon and marinade. Roast for 8 minutes, then turn up the broiler and roast an additional 3-4 minutes until crispy and baked to your desired doneness.
- In a food processor, combine all ingredients for the ranch and blitz until smooth. Add additional milk 1 tablespoon at a time, as desired, to reach a consistency you like.
- Stack the tacos with cilantro slaw, then add 3-4 pieces of salmon to each. Top with mashed avocado and cilantro, and drizzle with ranch. Serve the remaining dressing on the side.
