Salmon Tacos bring a fresh, healthy twist to the classic taco. Flaky, tender salmon is seasoned with a mix of spices and quickly seared to perfection. It’s then tucked into warm tortillas and topped with a zesty slaw made from cabbage, lime, and cilantro, adding crunch and brightness. A drizzle of creamy avocado sauce or a dollop of Greek yogurt complements the richness of the salmon. These tacos are not only delicious but also a great way to enjoy the health benefits of salmon, making them perfect for a quick weeknight dinner or a casual get-together.

Print Recipe

Salmon Tacos

Fresh and flavorful tacos filled with grilled salmon, avocado, and a zesty lime crema.

Prep20

Cook10

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: seafood

Servings: 4

Calories: 350kcal

Ingredients

400 g salmon fillets
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
2 cups shredded cabbage mix of red and green
Salt and pepper to taste
8 small tortillas
1 avocado sliced
1/2 cup sour cream
1 lime juiced
1/4 cup fresh cilantro chopped

Instructions

In a large mixing bowl, combine the shredded cabbage and chopped cilantro. In a small bowl, whisk together the sour cream, lime juice, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Set aside to let the flavors meld while you prepare the salmon.
Rub salmon with olive oil, and coat with the chili powder, cumin, salt, and pepper.
Heat a large skillet over medium-high heat. Add the salmon fillets to the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. The spices should form a flavorful crust on the outside.
While the salmon is cooking, warm the tortillas in a dry skillet over medium heat, or directly over a gas flame for a few seconds on each side until they are soft and pliable. Keep them warm by wrapping them in a clean kitchen towel.
Once the salmon is cooked, break it into large chunks with a fork. Place a few pieces of salmon in the center of each tortilla. Top with a generous portion of the prepared slaw and a few slices of avocado.
Garnish the tacos with fresh cilantro leaves and serve immediately with lime wedges on the side for squeezing over the top.