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Easy Salmon Tacos - packed with flavor and come together in 30 minutes - perfect for your next Taco Tuesday! Topped with lettuce, red cabbage, corn, pineapple and avocado cream

Salmon Tacos

 Easy Salmon Tacos - packed with flavor and come together in 30 minutes - perfect for your next Taco Tuesday! Topped with lettuce, red cabbage, corn, pineapple and avocado cream.

Course Main Course
Cuisine Mexican
Keyword baked, fish, fish tacos, fried, mexican, salmon, salmon tacos, tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 335 kcal
Author Kelly

Ingredients

  • 2-3 (6 ounce) salmon fillets
  • 1 tsp olive oil
  • salt and black pepper to taste
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • salt/pepper
  • 1 avocado pitted and cut into chunks
  • 1 lime
  • 6 tortillas flour, corn or gluten free as needed (I used Siete foods)
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded purple cabbage
  • 1/3 cup chopped pineapple
  • sliced radishes for garnish (optional)
  • crumbled Cotija cheese for serving

FOR THE AVOCADO CREAM:

  • 1 avocado
  • 1 tablespoon sour cream or mayo
  • 1 lime
  • salt and pepper to taste

Instructions

  1. Drizzle the salmon with 1 teaspoon olive oil. Season with salt and pepper then sprinkle with paprika, chili powder and rub into the salmon pieces.

TO COOK SALMON IN THE OVEN:

  1. Preheat oven to 400 degrees.
  2. Place salmon on a greased or parchment (or foil) lined baking sheet.
  3. Bake for 11-13 minutes, or until salmon is cooked and flakes easily with a fork.

TO COOK SALMON ON THE STOVE:

  1. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add 1 teaspoon olive oil. Add the salmon flesh side down. Cook for 2 to 3 minutes per side or until skin is crispy.

TO COOK THE SALMON ON THE GRILL:

  1. Preheat grill to medium-high heat.

    Clean and brush grill lightly with oil (using long tongs with a paper towel).

    Place salmon on grill, and cover with lid. Cook for 3 minutes, or until cooked through.

TO MAKE THE AVOCADO CREAM:

  1. Add the avocado, yogurt, and lime juice in a high speed blender. Blend until smooth.
  2. Add water as needed, to thin out sauce. Season with salt and pepper, to taste.

TO ASSEMBLE THE TACOS:

  1. Once the salmon has slightly cooled, peel skin away with a fork and shred into large chunks.

    Char the tortillas on a gas stove or broil in the oven until the edges are lightly burnt. Fill each tortilla with avocado cream, lettuce, cabbage, avocado, pineapple, salmon and cilantro. Serve with radish slices and extra lime if desired.

Nutrition Facts
Salmon Tacos
Amount Per Serving (1 g)
Calories 335 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Cholesterol 1mg0%
Carbohydrates 25g8%
Fiber 9g36%
Sugar 3g3%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.