Preparation

• 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 ⅓ of the sauce for topping the finished tacos, and reserve the remainder for coating the salmon.
• Pat the salmon cubes dry with paper towels and place them in a bowl. Drizzle with honey, then sprinkle with kosher salt and cracked black pepper. Toss gently to coat evenly.
• Spread the reserved bang bang sauce over the seasoned salmon cubes, tossing gently to coat. 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.
• 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.
• Top each taco with a generous spoonful of the reserved bang bang sauce, then pile on the shredded cabbage or broccoli slaw. Finish with fresh cilantro and serve immediately while the tortillas are still warm.