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Super quick and easy to make, these salmon tacos are a great addition to Mexican night! Seasoned salmon fillet is topped with a homemade avocado salsa for one delicious and fresh bite.
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Let’s be honest, there is never a bad time for a taco, so whether you are enjoying this recipe for Cinco de Mayo, Taco Tuesday, or just because you want a taco, you are going to love these salmon tacos!
Fresh salmon is seasoned with lime juice and spices before being pan-fried and served in tortillas with avocado salsa, cabbage, and cotija cheese. Every bite is so fresh and full of flavor!
Be sure to try my Shrimp Tacos and Blackened Salmon Tacos too!
Why You Will Love This Salmon Tacos Recipe
- Quick: You can make a batch of these salmon tacos in less than 20 minutes, perfect for an easy weeknight dinner.
- Easy: There are no complicated techniques for making these tacos. Season and cook the salmon, mix together the guac and you are good to go!
- Healthy: This is a great healthy taco recipe. Full of good fats from salmon and avocado, they are protein-rich and will leave you feeling full and satisfied.
Ingredients
Here is what you need to make these salmon fish tacos:
- Salmon: Use boneless and skinless salmon for this recipe. I prefer to use Alaskan wild-caught Sockeye salmon but you can use whatever salmon you have available.
- Oil: For cooking. I like to use olive oil, but coconut oil will work well too.
- Seasonings for the salmon: Lime juice, chili powder, cumin, onion powder, paprika, salt, and pepper.
- Avocado Salsa: Avocados, red onion, cilantro, garlic, lime juice, oil, salt, and pepper.
- Tortillas: You can use gluten-free or flour tortillas for these tacos or corn or hardshell if you prefer.
- Cabbage: You can use red or green cabbage for these tacos. It adds a great crunchy texture and a delicious flavor.
- Cheese: Cotija or feta cheese works so well with these tacos and really compliments the salmon.
How To Make Salmon Tacos
- Brush salmon with olive oil and season with spices. Cook over medium high heat on the skillet until cooked through or until the internal temperature reaches 145 F.
- In a mixing bowl gently toss together avocado salsa ingredients (diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil) while seasoning with salt and pepper to taste.
- To assemble tacos, break salmon into small pieces and layer over the center of tortillas, add cabbage, avocado salsa and Feta cheese. Serve warm.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Take care not to overcook your salmon or it can dry out.
- Warm your tortillas before using them. This will make them more pliable so they won’t rip when you fill them.
- Set up a taco bar with your favorite toppings so everyone can help themselves. It’s fun for them and less work for you!
Can you use frozen salmon?
I prefer to use fresh salmon for these fish tacos, but frozen is often more convenient. If you use frozen salmon, make sure that the fillets are fully thawed before seasoning and cooking them. Frozen fish tends to hold on to a lot of water, so pat it well with kitchen paper as well to remove excess.
What’s the best way to cook the salmon?
I love to cook the salmon for these tacos in a skillet with a little oil to prevent sticking. It’s a super quick way of doing it and you don’t have to turn the oven on. If you prefer, you can also grill it which adds a great flavor, or bake it in the oven at 400 F for around 12 minutes until cooked through. Either way, these tacos with salmon will be absolutely amazing!
Recipe Variations
These salmon tacos are pretty tasty as they are but there are a few easy additions you can make to suit your tastes.
- Make it spicy by adding some cayenne to the salmon.
- You can swap the lime juice for lemon juice
- Add this zingy mango avocado salsa instead, or try this classic guacamole.
- Add other toppings like sliced jalapenos, sour cream or refried beans.
Serving Suggestions
This healthy salmon tacos recipe goes wonderfully with some Mexican-inspired side dishes. You can serve these tacos with:
More Salmon Recipes
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Salmon Tacos
Save This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
Salmon
- 1 lb boneless salmon, skinned and sliced into 3 equal portions
- 1 Tablespoon olive oil, plus more for skillet
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt, or more to taste
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon fresh lime juice
Avocado Salsa
- 2 medium avocados, peeled, cored and diced
- ⅓ cup small diced red onion
- 3 Tablespoon chopped cilantro
- 1 clove garlic, minced
- 2 Tablespoon fresh lime juice
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper
Assembly
- 8 6- inch tortillas, warmed
- 2 cups thinly sliced red or green cabbage
- ½ cup crumbled Feta or Cotija cheese
Instructions
- Brush salmon with olive oil and season with spices. Cook over medium high heat on the skillet until cooked through or until the internal temperature reaches 145 F. (You can also grill it or baked it in the oven at 400 F for 12 minutes). Drizzle lime juice over cooked salmon.
- In a mixing bowl gently toss together avocado salsa ingredients (diced avocado, red onion, cilantro, garlic, lime juice, and olive oil) while seasoning with salt and pepper to taste.
- To assemble tacos, break salmon into small pieces and layer over the center of tortillas, add cabbage, avocado salsa and Feta cheese. Serve warm.
Video
Notes
- Take care not to overcook your salmon or it can dry out.
- Warm your tortillas before using them. this will make them more pliable so they won’t rip when you fill them.
- Set up a taco bar with your favorite toppings so everyone can help themselves. It’s fun for them and less work for you!
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
