Get ready for the BEST Salmon Tacos! Fresh salmon, marinated in spices, topped with cilantro-lime sauce, mango salsa, and served on charred corn tortillas!
The BEST Salmon Tacos
My husband loves salmon and can’t get enough of a good fish taco. One bite of these and he declared them to be the best fish tacos he’s ever had. I could not wait to share the recipe with you! It’s quickly become a favorite in my home.
Inspired by my popular Shrimp Tacos, this recipe uses a similar spice blend and my go-to Cilantro-Lime Sauce, which I use in both the slaw and as a drizzle on top. I usually add Mango-Avocado Salsa for an extra pop of flavor, but they’re tasty without it if you’re short on time!
Ingredients In Salmon Tacos
- Salmon: I use 1-inch pieces for even cooking.
- Olive oil: Softens the fish and stops it from sticking.
- Lime juice and zest: Fresh lime juice gives the best flavor.
- Seasonings: Mix in a small bowl to spread evenly.
- Tortillas: Heat on a stovetop, skillet, or grill for extra flavor. Corn or flour tortillas work.
- Toppings: Green cabbage and mango-avocado salsa or avocado are my favorites.
- Cilantro Lime Sauce: It can be made a few days in advance.
How To Make Salmon Tacos
- Marinate Salmon: Gently knead salmon in the marinade, then let sit for 15–20 minutes.
- Make Sauce: Blend all sauce ingredients until smooth. Season to taste.
- Prepare Slaw: Mix sliced cabbage with half the sauce. Let sit 10–15 minutes to soften.
- Sear Salmon: Heat oil in a hot skillet. Sear salmon 60–90 seconds per side.
- Char Tortillas: Lightly spray and char tortillas over a flame or in a skillet.
- Assemble: Fill tortillas with slaw, salmon, salsa or avocado, and drizzle with sauce.
Quick Tip
To keep tortillas soft and prevent them from cracking, wrap them in a kitchen towel after heating and let them steam for a minute.
Storage
Make Ahead: Make the marinade and cilantro-lime sauce ahead and keep in the fridge. Chop the cabbage and make the mango-avocado salsa (without avocado) in advance.
What To Serve With Salmon Tacos:
- Black beans: These slow-cooker black beans are irresistible!
- Guac: Serve as a dip or topping. Its creamy texture pairs well with Salmon Tacos.
- Corn salad: I love this corn salad. This elote would also make a delicious side.
- Tortilla chips and salsa: Such as pico de gallo, salsa verde, or blender salsa.
- Fresh salad: Make a salad and top with this cilantro-lime dressing.
Salmon Tacos
These Salmon Tacos are the best! Juicy, seasoned salmon topped with homemade cilantro-lime sauce and fresh mango salsa, all on charred corn tortillas!
Equipment
- Small blender or food processor
- Large pan nonstick
Ingredients
Salmon
- 1 pound fresh, skinless salmon filet see note 1
- 2 tablespoons olive oil divided
- 1-1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 lime
- 3/4 teaspoon salt
Sauce
- 2 large limes
- 1 teaspoon minced garlic
- 1 cup fresh cilantro loosely packed
- 1 tablespoon coarsely chopped jalapeño ribs/seeds removed for mild; left in for more heat
- 1/2 cup mayo full-fat
- 1/2 cup sour cream
Slaw and Toppings
- 5 cups thinly sliced green cabbage or 1 (10-ounce) package angel hair coleslaw
- 1 batch mango-avocado salsa or 1 large avocado, see note 2
- 12 extra-thin corn tortillas see note 3
- Cooking spray
Instructions
- Pat the salmon dry. Remove skin if needed, then slice it into thin, 1/2-inch strips. Place in a large, resealable plastic bag. Add 1 tablespoon olive oil and all the other ingredients listed under “salmon” on top, including 1/2 teaspoon lime zest and 1 tablespoon lime juice. Gently knead into the salmon and set aside (at room temp) for 15–20 minutes (no longer).
- Combine all the sauce ingredients in a small blender or food processor. Add 1 teaspoon lime zest and 1/4 cup lime juice. Season to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Blend until smooth, then set aside in the fridge.
- Thinly slice the cabbage and mix it with about half the sauce (just eyeball it). Save remaining sauce for later. Use tongs to toss the cabbage and sauce. Toss occasionally, for about 10–15 minutes to soften cabbage.
- If making, prep the mango-avocado salsa (see note 2); otherwise, thinly slice the avocado.
- Place a large nonstick pan on the stovetop. Add remaining 1 tablespoon oil and heat to high. Once oil is hot, add salmon in a single layer. It should sizzle on contact! (Don’t overlap salmon; sear in batches if needed). Cook for 60–90 seconds, then flip and cook another 60 seconds or until cooked through (it cooks fast!). Remove and let stand 5 minutes.
- Spray 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!
Video
Recipe Notes
Note 1: I look for 1-inch-thick salmon fillets to ensure equal-sized slices (and even cooking).
Note 2: Mango-avocado salsa: Toss the following in a medium 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
- Optional: 1/4 cup each: finely diced red pepper and red onion
- 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
Serving: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for buying salmon? Fresh? Or frozen? I am very landlocked and I’m always unsure of how to get good fish!
I’m landlocked, and while I’m no expert, I’ve heard that buying frozen salmon is your best bet for getting the freshest fish. In theory, even “fresh” salmon is typically frozen and defrosted before being sold in stores. So, I recommend buying frozen salmon. Hope this helps!