These salmon tacos are easy to make and full of fresh flavors from the chunky avocado salsa and simple slaw. Bright, light and delicious any night of the week!
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Growing up in the UK, we didn’t have Mexican food when I was young. And even once I was introduced to it, fajitas became our go-to. Tacos are a much newer thing for me, but one we’ve wholeheartedly adopted.
We’ve got a new taco place near us that’s pretty good so it’s kind of brought them back to mind as something we might eat at home, too. The other day I had a bit of a craving to make a fish/seafood-based taco and so these salmon tacos were born. They’re not exactly your ‘typical’ fish taco but they are certainly delicious and easy enough I can definitely see us having them again more often.
How to make salmon tacos
Basically they have four main components:
- pan-fried salmon;
- a simple slaw of cabbage, shallot/red onion, cilantro and a simple lime dressing;
- an avocado-tomato salsa, and
- chipotle crema/cream to top it all off.
Each of them is easy to make and fun to put together in your tortilla. And then comes the challenge trying not to spill the toppings all over the place as you’ve probably put in a bit too much. Or is that just me?
An easy cook and prep ahead options
The only bit that needs any cooking is the salmon. I have cooked it simply in a skillet/frying pan to start then put under the broiler/grill but feel free to cook differently if you prefer. Similarly, I have not added seasoning since there’s quite a lot of flavor in the sides and I wanted to make sure my son ate it, but it would be nice with a bit of cumin and chili powder on as well if you want a bit of spice.
You’ll get a bit of spice in any event from the delicious chipotle cream (which was so good when I made it before, I had to use it again). This, the slaw and the salsa can all be made a bit ahead of time as well so all you need to do at dinner time is heat the tortillas and cook the salmon.
These salmon tacos make a delicious, easy and fresh-tasting meal that is healthy and kind of fun, too. It certainly went down well in our house and I can see us having it again soon, so do give it a try. Oh, and don’t worry about making a bit of a mess, that’s half the fun.
Enjoy tacos? Try these!
- Pork carnitas tacos with tomatillo salsa verde
- Jerk shrimp tacos
- Sweet potato tacos
- Lobster tacos
- Plus get more ideas for Mexican recipes (which I know this is only loosely, but I have many that are truly authentic!)
For the slaw
- 1 cup cabbage (packed)
- 1 shallot or approx ¼ small red onion
- ¼ cup cilantro/coriander , roughly chopped
- 2 tsp lime juice
- 1 tsp red wine vinegar
- 2 tsp vegetable oil
- ⅛ tsp pepper approx - a few grinds
For the salsa
- 1 tomato large
- 1 avocado
- 1 tbsp cilantro/coriander finely chopped
- 2 tsp lime juice
- 1 tsp red wine vinegar
- A few grindings of salt and pepper
For the chipotle cream
- 3 tbsp sour cream
- 1 chipotle pepper in adobo plus 1tsp adobo sauce
- ¾ lb salmon 340g
- 8 corn tortillas approx, smaller size but not tiny size
- First make the slaw by finely shredding the cabbage and finely slicing the shallot/onion then mixing these with the cilantro, lime juice, red wine vinegar, oil and pepper. Toss well then set aside to 'rest' while you make everything else.
- For the salsa, roughly chop the tomato and avocado. Don't actively remove the tomato seeds but you may want to hold back some that come away from the main tomato flesh to save it being too liquid. Add the cilantro, lime juice, red wine vinegar and salt and pepper to the tomato and avocado and mix, being careful not to break up the avocado as you stir.
- For the chipotle cream, finely chop the chipotle pepper, removing the seeds (or leave in if you prefer hotter but be aware you may be conscious of the seeds in the cream) then mix the pieces, the adobo and the sour cream until well combined.
- To cook the salmon, get a small skillet/frying pan that will go under the broiler/grill warm and add a little oil. Add the salmon, skin side down and cook for a couple minutes until you can see the sides showing they are cooking. Meanwhile get the broiler/grill hot. Put the pan under the broiler and continue cooking the salmon until cooked through, around another 5mins or so depending on the thickness.
- While the salmon is cooking, warm the tortillas either in a dry pan, under the broiler/grill or in the microwave (most packets will give instructions).
- Serve the slaw, salsa, chipotle cream and salmon for everyone to build their own tacos.
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