Tired of the cold weather? Try this twist on tacos from Twin Cities blogger greens & chocolate to help you turn your table into a tropical paradise.

This time of year I try to lighten up my meals to balance out all of the indulgent eating I did in December. Plus, with the new year and all, it just feels good to eat fresh and light. My pregnancy cravings have had me wanting, no NEEDING, hot sauce on top of everything I eat, which, in addition to wanting a healthier dinner, is how I came up with these Salmon Tacos with Sriracha Cream Sauce.

Another reason to make these salmon tacos? Along with a bowl of chips and guacamole and an ice-cold Corona or agua fresca, they make you feel like you are in sunny Mexico instead of the cold tundra of Minnesota. Don’t get me wrong – I love Minnesota winters. Really, I do. But every once in a while (say, in the middle of a week of subzero temperatures) I like to step away from the pot roast, cook up something tropical and pretend my toes don’t go numb every time I step outside.

I like to keep my taco toppings pretty minimal with a sprinkle of red onion, cilantro and jalapenos for more spice, but you could load yours up with all of your favorites: Salsa, guacamole, lettuce, sour cream…the works. I’m begging you, however, not to skip the Sriracha cream sauce. It makes these tacos! If you’re not a fan of super spicy things, you can definitely scale back the amount of Sriracha to just a half a teaspoon, and it will be much more mild.

So whether you’re also trying to eat a little healthier this year or wanting to wish away the cold weather, give these tacos a try!