If you are craving something fresh, vibrant, and packed with bold flavors, this Salmon Fish Tacos Recipe is going to become your new favorite weeknight dinner. The tender, perfectly seasoned salmon pairs beautifully with a tangy avocado-yogurt sauce and a crisp, zesty cabbage slaw, all wrapped up in warm tortillas for a bite that sings with every mouthful. It’s simple, quick, and absolutely bursting with color and taste—a perfect way to enjoy seafood with a fun, festive twist.
Ingredients You’ll Need
Each ingredient in this Salmon Fish Tacos Recipe has been thoughtfully chosen to create a balance of flavors and textures. From the rich salmon and creamy avocado to the zesty lime and crunchy cabbage, these components combine to craft tacos that are anything but ordinary.
- Salmon fillet (1 ½ pounds, center cut, cubed): The star of the dish, firm and flaky for perfect taco filling.
- Taco seasoning (1 ½ tablespoons): Brings a vibrant blend of spices for that authentic taco flavor.
- Olive oil (1 tablespoon): Helps to crisp up the salmon while keeping it moist.
- Avocado (½ medium): Creamy and mildly sweet, perfect for blending into a smooth sauce.
- Plain yogurt (½ cup): Adds tanginess and helps create a luscious dressing.
- Kosher salt (1 teaspoon or to taste): Enhances all the flavors beautifully.
- Large lime (1, juiced): Brings brightness and a citrusy kick to the sauce and slaw.
- Cilantro (¼ cup, chopped): Fresh herbaceous notes that lift the entire dish.
- Cabbage (10 oz, shredded): Provides crunch and mild bitterness to balance the rich salmon.
- Red onion (¼ cup, chopped): Adds sharpness and a subtle bite to the slaw.
- Jalapeño (1, thinly sliced): Offers just enough heat and crunch for excitement.
- Tortillas (12 small, corn or flour): Soft and warm shells to cradle all those delicious fillings.
How to Make Salmon Fish Tacos Recipe
Step 1: Prep and Season the Salmon
Start by preheating your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper for easy cleanup. Pat the salmon dry with a paper towel, then cut it into sturdy 1-inch cubes. Drizzle these chunks with olive oil and sprinkle generously with taco seasoning. Toss gently so every piece is evenly coated. Spread the cubes out in a single layer on your baking sheet to ensure they roast nicely without steaming.
Step 2: Bake the Salmon
Pop the salmon into the preheated oven and let it cook for about 7 minutes. This short roasting time is all it takes to achieve tender, flaky salmon with a light crust on the outside. Keep an eye on it—the salmon should be just cooked through and still juicy, as it will carry the bold seasoning flavor throughout the tacos.
Step 3: Whip Up the Creamy Avocado-Yogurt Sauce
While the salmon is baking, it’s time to blend the magic sauce. Combine the ripe avocado, plain yogurt, fresh lime juice, chopped cilantro, and kosher salt in a food processor or blender. Blend until you get a smooth, creamy texture that’s bursting with brightness. This sauce is the perfect cooling complement to the warm, spiced salmon and adds a luscious mouthfeel to every taco.
Step 4: Prepare the Cabbage Slaw
For the slaw, toss shredded cabbage in a bowl and use your hands to gently squeeze and soften it, which makes it easier to eat and helps it absorb flavors better. Add the avocado-yogurt sauce to the cabbage and toss gently to coat everything evenly. Taste and tweak the seasoning with extra salt or lime if needed. This slaw brings refreshing crunch and zesty contrast to the rich fish.
Step 5: Warm the Tortillas and Assemble
To bring everything together, warm your tortillas by toasting them briefly on a gas stove flame or microwaving for a few seconds until pliable and warm. Then, layer the slaw first, add several pieces of the roasted salmon, and garnish with sliced jalapeños and cilantro for an extra punch of flavor. Don’t forget lime wedges on the side for squeezing fresh juice if you like. Your vibrant, outdoorsy, fun Salmon Fish Tacos Recipe is ready to devour!
How to Serve Salmon Fish Tacos Recipe
Garnishes
Freshness is key, so topping your tacos with thin jalapeño slices and extra chopped cilantro enhances every bite with aromatic herbs and a subtle spicy kick. Lime wedges served alongside allow everyone to customize their tacos with a spritz of tangy citrus, brightening the whole dish wonderfully.
Side Dishes
These tacos pair beautifully with light, simple sides. Think a refreshing black bean and corn salad, a bowl of Mexican rice, or even crispy sweet potato fries for a playful contrast. A cold beer or a crisp margarita will also elevate the meal, making it feel like a mini fiesta at home.
Creative Ways to Present
For a crowd, serve the ingredients “build-your-own taco” style with the salmon, slaw, sauce, and garnishes plated separately. You can also experiment with corn or flour tortillas, or even swap them for crunchy lettuce wraps for a low-carb twist. For a colorful presentation, serve the tacos on bright ceramic plates or wooden boards that showcase their lively colors and textures.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooked salmon and slaw separately in airtight containers in the refrigerator. This prevents the slaw from wilting and keeps the salmon flavorful and moist. Use within 2-3 days for optimal freshness and taste.
Freezing
Salmon fish tacos taste best fresh, but you can freeze the cooked salmon cubes if needed. Place them in a freezer-safe bag with excess air removed and freeze up to 1 month. Avoid freezing the slaw or sauce, as their textures change unfavorably when thawed.
Reheating
To reheat leftover salmon, gently warm in a skillet over low heat or in the oven at 350 degrees Fahrenheit until just warmed through to avoid drying out. Refresh the tortillas by toasting or microwaving. Assemble tacos fresh with the slaw and sauce to keep every component’s texture and flavor vibrant.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw the salmon fully in the fridge overnight and pat it dry before seasoning and baking. This helps maintain the right texture and ensures even cooking.
Is there a way to make this recipe dairy-free?
Yes, substitute the plain yogurt in the avocado sauce with a dairy-free alternative like coconut yogurt or a cashew cream. This still provides creaminess without altering the flavor dramatically.
How spicy are these tacos? Can I adjust the heat?
The recipe includes jalapeños for some mild to moderate heat, but you can easily omit them or swap for a milder pepper like a poblano. Alternatively, add more for extra spice depending on your heat preference.
What type of tortillas work best for salmon fish tacos?
Both corn and flour tortillas are excellent choices. Corn tortillas bring a traditional flavor and slightly firmer texture, while flour tortillas are softer and more pliable—choose according to your personal preference.
Can I prepare parts of this recipe in advance?
Yes, you can make the avocado-yogurt sauce and cabbage slaw up to a day ahead. Just keep the sauce refrigerated in an airtight container to prevent browning, and toss the slaw with the sauce shortly before serving for best texture.
Final Thoughts
This Salmon Fish Tacos Recipe is one of those dishes that makes you feel like you’re sharing a little culinary joy, no matter the day of the week. It’s quick to make, packed with flavor, and perfect for gatherings or cozy dinners. Once you try it, I’m confident these tacos will become a staple in your recipe collection. So grab your ingredients and get ready to enjoy the freshest, most fabulous fish tacos you’ve ever had!
Print
Salmon Fish Tacos Recipe
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Salmon Fish Tacos are a fresh and flavorful dish featuring tender, seasoned salmon baked to perfection and served with a creamy avocado-yogurt sauce and crunchy cabbage slaw, all wrapped in warm tortillas. Ready in just 17 minutes, this easy recipe is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Salmon and Seasoning
- 1 ½ pound salmon fillet (center cut, cut into 1 inch cubes)
- 1 ½ tablespoons taco seasoning
- 1 tablespoon olive oil
Sauce
- ½ medium avocado
- ½ cup plain yogurt
- ¼ cup cilantro (chopped)
- 1 large lime (juiced)
- 1 teaspoon kosher salt (or more to taste)
Slaw
- 10 oz cabbage (shredded)
- ¼ cup red onion (chopped)
- ½ cup cilantro (chopped)
- 1 jalapeño (thinly sliced)
Additional
- 12 small tortillas (corn or flour)
- 1 lime (cut into wedges)
Instructions
- Preheat the oven: Preheat your oven to 450 degrees F and line a rimmed baking sheet with parchment paper to prepare for baking the salmon.
- Prepare and bake the salmon: Place the salmon on a cutting board and pat dry with a paper towel. Cut into 1 inch pieces and add them to the prepared baking sheet. Drizzle with olive oil and sprinkle taco seasoning over the pieces. Toss gently to coat evenly. Spread the salmon out on the baking sheet in a single layer. Bake in the preheated oven for 7 minutes until cooked through.
- Make the creamy sauce: While the salmon is baking, combine the avocado, plain yogurt, chopped cilantro, lime juice, and kosher salt in a food processor or blender. Blend until smooth and creamy to create a tangy, flavorful sauce.
- Prepare the slaw: Place shredded cabbage in a bowl and gently squeeze it with your hands to soften the texture. Add the creamy avocado sauce to the cabbage and toss everything together until well coated. Adjust salt to taste as needed.
- Warm the tortillas: Toast the tortillas either on a gas stove flame for a few seconds on each side or microwave them until warm and pliable.
- Assemble the tacos: Build each taco by layering the slaw first, then add baked salmon pieces, followed by sliced jalapeños and chopped cilantro. Serve with lime wedges on the side and additional salsa or hot sauce if desired. Enjoy your delicious salmon fish tacos!
Notes
- You can use either corn or flour tortillas based on your preference.
- For extra heat, add more jalapeño or your favorite hot sauce.
- The creamy avocado sauce can be made ahead and refrigerated for up to a day.
- If you don’t have a food processor or blender, you can mash the avocado and mix ingredients by hand, though it will be less smooth.
- Adjust seasoning and lime juice according to your taste for balanced flavors.
