Salmon Tacos

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These Salmon Tacos are the best! Juicy, seasoned salmon topped with homemade cilantro-lime sauce and fresh mango salsa, all on charred corn tortillas!

Prep Time45

Cook Time10

Total Time55

Course: Dinner

Cuisine: American, Healthy

Keyword: salmon tacos

Servings: servings (about 12 tacos)

Author: Chelsea Lords

Cost: $15.17

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

US - Metric

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

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

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 Note: Nutrition information is based on 3 tacos per serving and includes tortillas and toppings.

Storage: Store leftover salmon, toppings, and sauce in separate containers in the fridge for up to 3 days.

Nutrition