Salmon tacos are a delicious twist on a classic favorite, bringing vibrant flavors and fresh ingredients together in a way that’s both satisfying and fun to eat. The moment you bite into a soft tortilla filled with flaky, seasoned salmon and topped with zesty slaw, it’s hard not to smile.
This recipe showcases how easy it can be to create something special with minimal effort, perfect for a weeknight dinner or a sunny weekend gathering.
What sets these tacos apart is the combination of the salmon’s rich, buttery texture with the crunch of fresh veggies and a splash of lime. The balance of smoky spices and bright, tangy toppings creates a flavor explosion that dances on your palate. Plus, they come together in no time, ideal for those evenings when you want something quick yet satisfying.
Pair these tacos with a side of Mexican Street Corn or a refreshing Vodka Margarita, and you’ve got a meal that feels like a fiesta!
Why I Love This Recipe?
- Ready in under 30 minutes, making it perfect for busy nights.
- Packed with omega-3s and fresh veggies, it’s a guilt-free indulgence.
- You can easily switch up the toppings to suit your taste—think avocado, cilantro, or even a spicy salsa.
- Kids love building their own tacos, making dinner interactive and fun.
Salmon Tacos Recipe
Ingredients
For the Salmon
- 1 pound Salmon fillets fresh or frozen, thawed
- 1 tsp Kosher salt
- ½ tsp freshly ground Black pepper
- ½ tsp Chili powder
- ½ tsp Ancho chili powder or regular chili powder
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 1 ½ tbsp Olive oil
For Serving
- Small tortillas corn or flour
- Fish taco slaw
- Chopped cilantro
- Sliced radishes
- Lime wedges
Instructions
- Pat the salmon dry. In a small bowl, mix together the salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder. Season the flesh side of the salmon with this mixture.
- Heat olive oil in a large nonstick skillet over medium heat. Place the salmon skin side down in the skillet and cook until the skin is crispy and browned, about 4 to 5 minutes. Flip the salmon and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily.
- Transfer the cooked salmon to a plate and let it rest for about 3 minutes. Use a fork to flake the salmon into large pieces, discarding the skin if desired.
- Serve the flaked salmon in warm corn or flour tortillas. Top with fish taco slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.
Notes
- Marinate for Flavor: For an extra flavor boost, marinate the salmon in the spice mixture for 15-30 minutes before cooking.
- Crispy Skin: Ensure the skin side of the salmon is completely dry before cooking to achieve a perfectly crispy skin.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 365 kcal |
| Carbohydrates | 34g |
| Protein | 23g |
| Sodium | 672mg |
| Cholesterol | 62mg |
| Sugar | 1g |
Can I Use Fresh or Frozen Salmon for This Recipe?
You can use either! Fresh salmon will give you a more tender texture, but frozen salmon works just as well. Just make sure to thaw it completely before cooking.
What Toppings Are Best for Salmon Tacos?
Great toppings include shredded cabbage, avocado slices, diced tomatoes, and a drizzle of lime crema or salsa. You can also add fresh cilantro for extra flavor!
How Can I Make the Tacos Spicy?
If you like heat, add some sliced jalapeños or a spicy salsa. You can also mix some hot sauce into the crema for a zesty kick.
What Type of Tortillas Should I Use?
Corn or flour tortillas both work well. Corn tortillas add a nice flavor and are traditional, while flour tortillas are soft and easier to fold.
