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.
Equipment
- Skillet or Pan
- Tongs
- Small mixing bowl
- Sharp Knife
- Fish Spatula
Ingredients
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
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.
Notes
Nutritional Value (Per Serving)
- Calories: 420–480 kcal
- Protein: 28–30g
- Fat: 22–26g
- Carbohydrates: 30–35g
- Fiber: 5–6g
- Sugar: 3–4g
- Omega-3s: High
- Sodium: Moderate
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.