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
Scale
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.
