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Salmon Tacos: The Ultimate Guide to Delicious and Healthy Tacos

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Spicy baked or pan-seared salmon tacos with a vibrant slaw and creamy avocado crema. A flavorful and satisfying meal!

Ingredients

Scale
  • 1.5 pounds salmon fillet, skin on or off
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 4 cups shredded cabbage (green or mix)
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice, freshly squeezed
  • 1/4 cup water (or more, to desired consistency)
  • 1/4 cup chopped cilantro
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 12 corn or flour tortillas (6-inch)
  • Optional toppings: pickled onions, crumbled cotija cheese, hot sauce, lime wedges

Instructions

  1. Prepare the Salmon:
    • Preheat oven to 400°F (200°C).
    • Pat salmon dry with paper towels.
    • In a small bowl, combine chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
    • Drizzle salmon with olive oil. Sprinkle spice rub over salmon, pressing gently. Season with salt and pepper.
    • Bake on a parchment-lined baking sheet for 12-15 minutes, or until salmon flakes easily.
    • Alternatively, pan-sear the salmon: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down (if using skin) in the hot skillet and cook for 5-7 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through.
    • Flake the salmon into bite-sized pieces.
  2. Make the Slaw:
    • In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.
    • In a small bowl, whisk together mayonnaise, lime juice, honey (or agave nectar), and Dijon mustard.
    • Pour dressing over cabbage mixture and toss well.
    • Season with salt and pepper to taste. Adjust lime juice or honey to your liking.
    • Chill for at least 30 minutes (optional).
  3. Prepare the Avocado Crema:
    • In a food processor or blender, combine avocados, sour cream (or Greek yogurt), lime juice, water, cilantro, and minced garlic.
    • Blend until smooth. Add more water if needed to reach desired consistency.
    • Season with salt and pepper to taste. Adjust lime juice or garlic to your liking.
    • Chill for at least 15 minutes.
  4. Assemble the Tacos:
    • Warm tortillas according to package directions.
    • Place a spoonful of flaked salmon in each tortilla.
    • Top with slaw.
    • Drizzle with avocado crema.
    • Add optional toppings (pickled onions, cotija cheese, hot sauce, lime wedges).
    • Serve immediately.

Notes

  • For a spicier salmon, increase the amount of chili powder or cayenne pepper.
  • Adjust the sweetness of the slaw by adding more or less honey/agave.
  • The avocado crema can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Feel free to substitute other vegetables in the slaw, such as bell peppers or jicama.
  • If you don’t have sour cream or Greek yogurt, you can use mayonnaise in the avocado crema.
  • For gluten-free tacos, use corn tortillas.

Find it online: https://anasrecipes.com/salmon-tacos/