Spread the love

If you’re tired of the same old taco routine, let me introduce you to the flavor-packed world of salmon tacos. I’ve always been a fan of the classic ground beef and chicken taco, but when I decided to switch things up with salmon, it was like my taste buds threw a party.

There’s something about the combination of tender, flaky salmon, crunchy taco shells, and zesty toppings that just makes the whole meal feel like a celebration.

What I love most about these salmon tacos is that they’re not only delicious, but they’re also surprisingly easy to make. You don’t need to be a seasoned chef to pull this off — just a few simple ingredients, and you’re on your way to a dinner that will have everyone coming back for seconds.

Whether you’re hosting a casual get-together, feeding your family, or just craving something new, these tacos are perfect for any occasion.

Why You’ll Love It

Packed with Flavor: The salmon’s rich, buttery texture pairs perfectly with the bold spices and fresh toppings, creating a taco that’s packed with flavor in every bite.
Quick and Easy: You can have these tacos on the table in under 30 minutes, making them the perfect option for busy weeknights or last-minute gatherings.

Healthy and Light: Packed with omega-3 fatty acids and lean protein, salmon is a nutritious choice that doesn’t compromise on taste.
Customizable: Whether you like your tacos spicy, tangy, or extra creamy, you can easily tweak the toppings to suit your preferences.
Impressive yet Simple: While they feel fancy, salmon tacos are surprisingly easy to make, so you’ll wow your guests without any stress in the kitchen.

Ingredient List

For the Salmon:

2 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1 teaspoon chili powder

1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste

1 lime (for zest and juice)

For the Taco Assembly:

8 small soft corn tortillas (or flour, if preferred)
1 cup shredded cabbage (for crunch)

1/4 cup chopped fresh cilantro
1/4 red onion, thinly sliced
1 avocado, sliced

1/2 cup crumbled feta cheese (optional, for extra creaminess)

For the Sauce:

1/4 cup sour cream
1 tablespoon mayonnaise

1 tablespoon lime juice
1/2 teaspoon smoked paprika (for a smoky kick)
A pinch of cayenne pepper (optional, for spice)

Ingredient Notes

Salmon: I always use wild-caught salmon for its fresh flavor and rich texture. It’s definitely worth the extra investment for quality!
Corn tortillas: Soft corn tortillas add a nice, authentic touch. If you can’t find them, flour tortillas work just as well, but I’d recommend warming them up on a skillet for a nice, crispy edge.
Cabbage: Don’t skip the shredded cabbage! It gives the tacos that perfect crunchy texture to balance out the tender salmon.

Smoked paprika: I love using smoked paprika in the sauce — it brings a depth of flavor that complements the salmon perfectly.

Kitchen Equipment Needed

Skillet or Pan: A good, non-stick skillet works wonders for cooking the salmon perfectly. I love my cast-iron skillet because it gives the salmon a nice sear.
Tongs: These are essential for flipping the salmon fillets without breaking them apart.

Small Mixing Bowl: For whisking together the creamy sauce ingredients. I use a glass bowl for easy cleanup.
Sharp Knife: For slicing the avocado, red onion, and any other toppings.
Fish Spatula: If you have one, it’s the best tool for delicately handling the salmon while cooking. A standard spatula works, but a fish spatula makes life easier!

Instructions

Step 1: Prepare the Salmon

Preheat your pan: Heat your skillet or cast-iron pan over medium heat. Add the olive oil and let it heat up for about 2 minutes.
Season the salmon: Pat the salmon fillets dry with a paper towel. This ensures they cook evenly and get that beautiful golden sear. Sprinkle the chili powder, garlic powder, cumin, salt, and pepper evenly on both sides of the salmon.
- Pro tip: If you have time, let the seasoned salmon rest for 10 minutes to let the flavors soak in.

Cook the salmon: Place the fillets skin-side down in the hot pan. Let them cook for about 4-5 minutes without touching them. Once the skin is crispy, flip the salmon over and cook for another 3-4 minutes, or until it flakes easily with a fork.
- Pro tip: Don’t overcrowd the pan! If you’re making multiple fillets, cook them in batches to get that perfect sear.

Step 2: Make the Sauce

Combine the ingredients: In a small mixing bowl, whisk together the sour cream, mayonnaise, lime juice, smoked paprika, and cayenne pepper (if using).

Taste and adjust: Taste your sauce and add more lime juice or cayenne if you like a bit more tang or heat.

Step 3: Prepare the Toppings

Shred the cabbage: Use a sharp knife to finely shred the cabbage. You want it to be thin so it has a nice crunch in every bite.
Slice the avocado and onion: Slice the avocado into thin wedges. Thinly slice the red onion for a bit of sharpness that will contrast nicely with the creamy sauce.

Chop the cilantro: Roughly chop the fresh cilantro for a fresh, herby burst of flavor.

Step 4: Assemble the Tacos

Warm the tortillas: Heat your tortillas on a dry skillet over medium heat for about 30 seconds on each side, just until they’re warm and slightly charred.
- Pro tip: Wrap the warmed tortillas in a clean kitchen towel to keep them soft and warm until you’re ready to assemble.

Flake the salmon: Once the salmon is done cooking, use a fork to gently flake the fillets into bite-sized pieces.
Assemble the tacos: Take a warm tortilla, and layer it with shredded cabbage, a generous portion of flaked salmon, a few slices of avocado, and a sprinkle of red onion.
Drizzle the sauce: Top each taco with a spoonful of the creamy sauce and a sprinkle of chopped cilantro for a fresh finish.

Step 5: Serve and Enjoy!

Squeeze some lime: Give each taco a fresh squeeze of lime juice for that perfect zesty kick.
Serve immediately: Serve your tacos warm with extra lime wedges and maybe a side of chips or a light salad.

Enjoy your fresh, flavorful salmon tacos!

Tips and Tricks for Success

Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on it to avoid overcooking. It’s done when it flakes easily with a fork.
Crisp the Skin: If you’re cooking with skin-on salmon, make sure to cook it skin-side down first to get a crispy, flavorful texture.
Customize Your Sauce: If you prefer a spicier kick, add some sriracha or hot sauce to the creamy sauce mixture.

Fresh Toppings are Key: The freshness of the cabbage, avocado, and cilantro really makes these tacos shine. Don’t skip these!
Warm Your Tortillas: Soft, warm tortillas are essential to keeping the tacos from falling apart and making each bite more enjoyable.

Ingredient Substitutions and Variations

Salmon Substitution: If you’re not a fan of salmon, you can easily swap it for grilled shrimp, white fish like tilapia, or even grilled chicken.

Taco Shells: Try using hard taco shells or lettuce wraps for a low-carb option instead of soft tortillas.
Sauce Variations: For a tangier sauce, replace the sour cream with Greek yogurt. If you prefer a dairy-free version, use coconut yogurt or avocado-based sour cream.
Toppings: Add a bit of crunch by swapping the shredded cabbage for coleslaw mix, or use pickled red onions for an extra tangy punch.

Spicy Kick: If you love heat, add jalapeño slices to the tacos or mix some chopped chipotle peppers into the sauce for a smoky spice.

Serving Suggestions

Fresh Salsa: Serve your salmon tacos with a side of chunky tomato salsa or mango salsa for a fresh, tangy contrast.
Guacamole: A creamy guacamole pairs beautifully with these tacos, adding extra flavor and texture to each bite.

Crispy Fries: Serve with a side of crispy fries or sweet potato fries for a fun and filling meal.
Grilled Corn: Grilled corn on the cob with a sprinkle of chili powder and lime juice complements the smoky, savory flavors of the tacos.
Crisp Green Salad: A light and refreshing green salad with a citrus dressing balances the richness of the salmon, making it a well-rounded meal.

Storage and Reheating Instructions

Leftover Salmon: Store the leftover cooked salmon in an airtight container in the fridge for up to 2 days.
Tortillas: If you have leftover tortillas, store them in a sealed bag at room temperature for up to 2 days.
Reheat Salmon: To reheat, warm the salmon in a skillet over low heat for a few minutes or microwave it for 30-45 seconds. Be careful not to overcook it.

Reheat Tortillas: Reheat tortillas in a dry skillet over medium heat for about 30 seconds on each side to get them soft and warm again.

Frequently Asked Questions

1. Can I make these tacos ahead of time?
Yes! You can cook the salmon and prepare the toppings in advance. Just store them separately in the fridge and assemble the tacos when you’re ready to serve.

2. Can I use frozen salmon?
Absolutely! Just be sure to thaw it properly before cooking. You can defrost it overnight in the fridge or quickly in cold water.

3. What other fish can I use instead of salmon?
If you prefer a lighter fish, try tilapia, cod, or halibut. These options work just as well with the seasoning and toppings.

4. Can I make the sauce spicy?
Yes! Add a bit of sriracha, chipotle, or cayenne pepper to the sauce to give it a spicy kick.

5. What’s the best way to store leftover tacos?
Since tacos are best served fresh, store the salmon and toppings separately. You can keep the salmon in the fridge for up to 2 days and the tortillas at room temperature for 1-2 days.

6. Can I use lettuce wraps instead of tortillas?
Definitely! Lettuce wraps are a great low-carb option and add a nice crunch to your tacos.

Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!

Salmon Tacos

There’s something about the combination of tender, flaky salmon, crunchy taco shells, and zesty toppings that just makes the whole meal feel like a celebration.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 420 kcal

Equipment

Skillet or Pan

Tongs
Small mixing bowl
Sharp Knife

Fish Spatula