What gets me excited? Figuring out dinner. It’s such a small thing, but it lights me up.
After a day of cooking and developing recipes, the last thing I want to do is overthink dinner. Why not eat the brownies, granola, salt-and-vinegar chips and salsa I made all day for dinner? All together. Brownies with a side of chips, granola and salsa — why can’t that count as dinner? Some nights my meals are a hodgepodge, and that’s okay. Weekends tend to be for pizza or drinks, but weekdays? I’ll take whatever is convenient and delicious.
Often dinner stresses me out. My brain goes blank, and I’m more interested in whatever episode of a show is on that night than in planning a balanced meal. If you live with someone who expects steak and chicken at the same time, cereal suddenly doesn’t feel like dinner. My first move is to complain on social media because my readers always have great ideas.
Then I do a little mental math:
- Salmon = fish = healthy.
- Fish tacos = amazing.
- Salmon tacos = maybe odd, but worth trying?
- BLT salmon tacos = yes. Bacon completes everything.
And just like that, dinner is decided. I find comfort in the simple logic of flavor combinations.
These BLT salmon tacos are genuinely lovely — not in a tiny-flowers kind of way, but in a full-on party-in-your-mouth way. I didn’t expect salmon tacos to become a favorite, but I was craving something different and a little desperate for a new combo. I don’t like to eat the same thing over and over; when I love something, I might eat it several days in a row and then I’m done with it. These tacos have been making repeat appearances.
There’s something satisfying about taking a classic — the BLT — and adding salmon. The flaky, rich fish pairs beautifully with crisp bacon, bright tomato and creamy avocado, all tucked into a warm tortilla. It’s a quick, flavorful weeknight option when you want a little bit of indulgence without a lot of fuss.
Also, someone please send me an ironing board and teach me to iron; that wrinkly placemat is driving me crazy.
BLT Salmon Tacos
Leave a Review »
Ingredients
- 4-6 (4-inch) tortillas
- 2 (3–4 ounce) salmon fillets
- 2 slices bacon, fried and crumbled
- 1 tomato, chopped (heirloom works great)
- 1 avocado, chopped
- shredded lettuce for garnish
- salt & pepper
Instructions
-
Preheat the broiler and position a rack so the salmon will be a few inches from the heat source. Season the fillets generously with salt and pepper. Broil 4–5 minutes per side, until the salmon is opaque, pink and flakes easily. (You can also bake the fillets if you prefer.)
-
When the salmon is cooked, flake it with a fork. Arrange the tortillas and set up the components: salmon, shredded lettuce, chopped tomato, crumbled bacon and avocado. For a quick sauce, whisk 1/4 cup of a bold mustard with 1 tablespoon sour cream and 1/2 teaspoon smoked paprika — drizzle over the tacos before serving.
Did you make this recipe?
Share your photo on Instagram and tag the creator. I love seeing what you make — it always makes my day.
Friendly reminder: today was the day of a fundraising auction I mentioned previously. I donated a few baked goods and treats to support a good cause; auctions like this are a great way to help and find unique items while giving back.