Home > Tacos > Salmon Tacos Salmon Tacos June 20, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Get ready for the BEST Salmon Tacos, featuring fresh salmon marinated in a blend of spices, topped with a homemade cilantro-lime sauce, and served on charred corn tortillas with a crunchy slaw. Throw on the optional mango-avocado salsa for an extra burst of flavor! The BEST Salmon Tacos My husband adores salmon and is also a huge fan of a well-made fish taco. After trying this recipe, he declared these to be the best fish tacos he’s ever had, and I just knew I had to share this recipe with you all as quickly as possible! I hope it becomes a favorite in your home just like it is in ours. This recipe is greatly inspired by my popular Shrimp Tacos recipe that’s received rave reviews over the years. The marinade for the salmon uses similar spices, and we employ the same delectable Cilantro-Lime Sauce. This sauce has become a staple in our home—it’s versatile and pairs wonderfully with so many dishes that we almost always have a batch in the fridge! Here, it serves a dual purpose, turning cabbage into a quick and easy slaw, and also adding a flavorful touch when drizzled on top of the assembled tacos. While I add a slice of ripe avocado for creaminess to the shrimp tacos, these salmon tacos are garnished with a Mango-Avocado Salsa. The salsa truly elevates these tacos, but even without it, the tacos are plenty tasty if you’re short on time. These tacos are a feast of textures and flavors, from the crunchy charred corn tortilla and tangy slaw, to the flavorful salmon and refreshing mango-avocado salsa. The cilantro-lime sauce adds the perfect finishing touch, tying all these elements together for an unforgettable meal. Break Up The Preparation! These salmon tacos are delicious but can be a bit labor-intensive for a hectic weeknight. To manage, I prefer to prepare certain elements ahead of time; in fact, some ingredients even become more flavorful as they marinate! Make ahead: Usually, I make the marinade and cilantro-lime sauce ahead of time and store them in the fridge. I also chop the cabbage and prepare the mango-avocado salsa (minus the avocado) in advance. When it’s time to serve dinner, I prepare the salmon and marinate it, add the diced avocado to the salsa, char the corn tortillas, and assemble the Salmon Tacos. When I break up the steps like that, it’s very do-able! Salmon Tacos Tips The cilantro-lime sauce can be made in advance and stored in the refrigerator for several days. The flavors will meld together over time, enhancing the flavors. For the slaw, use pre-packaged angel hair coleslaw for convenience. Allow the slaw to sit for about 15 minutes with the cilantro-lime sauce to soften slightly, tossing occasionally for better flavor infusion. When marinating the salmon, make sure all the pieces are evenly coated with the marinade for consistent flavor. Adjust the spiciness of the tacos by modifying the amount of jalapeño pepper used in both the sauce and the salsa. For the salsa, look for ripe mangos and avocados for the best flavor and texture. Char the Tortillas — It Adds So Much Flavor! Charred corn tortillas: For a delicious charred effect (and even tastier Salmon Tacos), there are two methods you can choose from: Stovetop flame: Lightly spray corn tortillas with cooking spray and place them directly on a stovetop flame. Let them char, using tongs to carefully flip and char the other side. Remove from the flame and immediately fold them in half. Skillet or grill pan: Heat a dry skillet or grill pan over medium-high heat. Lightly spray the corn tortillas with cooking spray or brush them with a small amount of oil. Place the tortillas on the heated skillet and cook for a few seconds on each side until they become slightly charred and pliable. QUICK TIP To make the tortillas more pliable and prevent them from cracking, you can wrap them in a clean kitchen towel after charring and let them steam for a minute. STORAGE Leftover ideas: If you have any leftover components from making these Salmon Tacos, you can repurpose them. The marinated salmon can be used in salads, bowls, or wraps. The cilantro-lime sauce can be a dip for veggies or a dressing for other dishes. The slaw makes a great side dish or topping for sandwiches. The mango-avocado salsa is delicious with tortilla chips or as a topping for grilled chicken or seafood. What To Serve With Salmon Tacos: Salmon Tacos can be enjoyed on their own as a complete meal, but if you’re looking to complement them with additional side dishes, here are some tasty options: Black beans: Prepare a side of seasoned black beans– these slow-cooker black beans are completely irresistible! Guacamole: Serve fresh guacamole as a side dip or topping. Its creamy texture and rich flavor pair wonderfully with the Salmon Tacos. Corn salad: Make this refreshing corn salad with sweet corn kernels and fresh herbs. This elote would also make a delicious side dish. Tortilla chips and salsa: Offer a platter of tortilla chips alongside a variety of salsas, such as pico de gallo, salsa verde, or blender salsa. Fresh salad: Create a vibrant salad with mixed greens, cherry tomatoes, sliced cucumbers, and a light cilantro-lime dressing. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Salmon Tacos 5 from 1 vote - Review this recipe Get ready for the BEST Salmon Tacos, featuring fresh salmon marinated in a blend of spices, topped with a homemade cilantro-lime sauce, and served on charred corn tortillas with a crunchy slaw. Throw on the optional mango-avocado salsa for an extra burst of flavor! SAVE TO RECIPE BOX Print Recipe Salmon Tacos 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Get ready for the BEST Salmon Tacos, featuring fresh salmon marinated in a blend of spices, topped with a homemade cilantro-lime sauce, and served on charred corn tortillas with a crunchy slaw. Throw on the optional mango-avocado salsa for an extra burst of flavor! Course Dinner, Main Course Cuisine American, Healthy Keyword salmon tacos Prep Time 45 minutes minutes Cook Time 10 minutes minutes Total Time 55 minutes minutes Servings 4 servings (approximately 12 tacos) Chelsea Lords Calories 798kcal Author Chelsea Lords Cost $15.17 IngredientsSalmon▢ 1.3 lbs (20 oz) fresh salmon filet (Note 1)▢ 1 tablespoons each: lime juice and olive oil▢ ½ teaspoon each: paprika, onion powder, garlic powder, salt▢ 1 teaspoon each: cumin, chili powderSauce▢ 2 large limes (1/4 cup juice and 1 tsp zest)▢ 1 teaspoon minced garlic▢ 1 cup fresh cilantro loosely packed ▢ 1 tablespoon coarsely chopped jalapeño (ribs and seeds removed for mild; left in for more heat)▢ ½ cup regular full-fat mayo ▢ ½ sour creamSlaw And Toppings▢ 5 cups thinly sliced green cabbage (or one 10 oz. pkg angel hair coleslaw)▢ 1 batch mango-avocado salsa or 1 large avocado (Note 2)▢ 12 extra-thin corn tortillas (Note 3)▢ Non-stick cooking spray InstructionsMARINATE SALMON: Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. Pat the salmon dry, slice it into strips, and remove the skin. Cut strips into 1-inch cubes and place in a large sealable plastic bag. In a small bowl, combine lime juice, oil, and all the seasonings listed under "salmon." Whisk until smooth then pour over salmon. Gently coat the salmon with the marinade and let it sit for 20 minutes. SAUCE: Combine all the sauce ingredients in a small blender jar or food processor. Season to taste. (I add ½ tsp salt & ¼ tsp pepper.) Blend until smooth, adjust the flavors as needed, and then set aside in the fridge.SLAW: Thinly slice the cabbage and mix it with about half of the sauce (just eyeball it). Save the rest of the sauce for later. Combine the cabbage and sauce with tongs to coat. Toss occasionally to soften cabbage, for about 15 minutes. BAKE SALMON: Remove salmon from marinade onto prepared sheet pan, spacing out the cubes. Place in the fully heated oven. Bake for 8 minutes or until the salmon flakes apart easily. Move a rack to the top position of the oven and set to broil. Return the salmon and broil (watching very closely) until it gets a nice char on top, about 30 seconds to 1 minute. Watch carefully to avoid over-cooking/burning! Remove and set aside. SALSA: If making, prep the mango-avocado salsa; otherwise, thinly slice the avocado.ASSEMBLE: Spray the corn tortillas with cooking spray and char them (See Note 3). Divide the saucy slaw among the tortillas. Top with salmon, flaking it with a fork to fill the tortilla. Add a large scoop of salsa (or some avocado), and drizzle on the reserved sauce. Serve immediately and enjoy! Recipe NotesNote 1: Salmon: I look for 1-inch-thick salmon fillets to ensure equal-sized cubes (and even cooking). Note 2: Mango-avocado salsa: Toss the following in a medium-sized bowl: 2 large, ripe mangos, peeled and diced (1-1/2 cups) 1 large avocado, diced (1-1/4 cups) 1 tbsp finely chopped jalapeño (ribs and seeds removed to control heat; left in for more heat) 1/4 cup finely chopped cilantro (measured after chopping; ~1/2 large bunch) 1-1/2 tbsp olive oil 3 tbsp lime juice 1/2 tsp fine sea salt and a pinch of pepper Note 3: To char corn tortillas: Stovetop flame: Lightly spray corn tortillas with cooking spray and place them directly on a stovetop flame. Let them char, using tongs to carefully flip and char the other side. Remove from the flame and immediately fold them in half. Skillet or grill pan: Heat a dry skillet or grill pan over medium-high heat. Lightly spray the corn tortillas with cooking spray or brush them with a small amount of oil. Place the tortillas on the heated skillet and cook for a few seconds on each side until they become slightly charred and pliable. Nutrition information is based on 3 tacos per serving, and includes tortillas and toppings. Nutrition FactsServing: 1serving | Calories: 798kcal | Carbohydrates: 56g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 934mg | Potassium: 1101mg | Fiber: 7g | Sugar: 8g | Vitamin A: 988IU | Vitamin C: 48mg | Calcium: 243mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
