15 Minute Salmon Tacos
User Reviews
5
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Prep Time
8 mins
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Cook Time
6 mins
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Servings
4
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Calories
299 kcal
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Course
Main Course
15 Minute Salmon Tacos
Description
15 Minute Salmon Tacos hinge on properly seasoning salmon fillets with a blend of cumin, chili powder, onion and garlic powders, dried oregano, smoked paprika, and salt. Cooking the salmon skin-side down in a hot skillet creates a lightly browned crust while keeping the interior moist and juicy. The salmon is flipped once and cooked through to a medium-rare to medium doneness, identifiable by a visible line of paler pink in the flesh.
The tacos are assembled by layering sautéed or raw fresh shredded cabbage and lettuce in warmed corn tortillas, topping with flaky salmon pieces, and drizzling with a creamy sriracha mayo made from mayonnaise, Sriracha, garlic, lemon juice, and salt. Optional additions like cilantro, jalapeño, cheese, and avocado can suit personal tastes and add complexity.
These tacos offer vibrant textures with crisp greens and tender fish, balanced by the spicy, garlicky mayo. They fit well as a casual weeknight meal or light dinner. Care is taken not to overcrowd the pan during cooking and to avoid overcooking the salmon to preserve its moisture. Thicker fillets may require slightly longer cooking time, and an instant-read thermometer can guide doneness.
Best served promptly after cooking, the tacos can be customized with toppings and accommodate adjustments to spice levels. Using thawed salmon ensures even cooking and avoids excess moisture in the pan.
Ingredients
To make the salmon
- 8 oz salmon two 4-oz fillets
- 1 tbsp olive oil plus 2 teaspoons extra for frying
- 1 1/2 tbsp taco seasoning
- cumin combined as taco seasoning; quantities: 1 tsp cumin, 1 tsp chili powder, ½ tsp each onion powder, garlic powder, dried oregano, smoked paprika; salt to taste
- chili powder
- onion powder
- garlic powder
- dried oregano
- smoked paprika
- sea salt flakes
To make sriracha mayo
- ½ cup Sriracha sauce
- ½ cup mayonnaise
- 1 garlic or 1/3 tsp garlic powder, minced, 1 clove
- 1 1/2 tbsp lemon juice or apple cider vinegar
- sea salt to taste, flakes
To make the tacos
- 2-3 cup lettuce can mix in some other greens like spinach, shredded
- 2-3 cup cabbage can mix in some other greens like spinach, shredded
- 8 corn tortillas
- lime wedges
- avocado chopped cilantro, shredded cheese; toppings optional
- cilantro
- jalapeño
- cheese
Instructions
- Dry salmon and place on a plate or in a mixing bowl.
- Pat the seasoning onto both sides of the salmon until evenly coated.
- Heat oil in a large skillet over medium-high heat.
- Add the fillets skin side down and cook for 3-4 minutes until salmon is halfway done. You will see the line where it is half cooked and a paler pink shows halfway up the salmon fillet.
- Flip the salmon fillets over and cook for another 3-4 minutes until cooked through and a nice brown (but not quite black) crust develops. Please note: thicker fillets may need an extra few minutes to cook and you may need to reduce the heat to prevent the salmon from burning before cooked through.
- Warm tortillas according to package instructions.
- Make the sriracha mayo by adding all ingredients to mixing bowl and stirring until combined
- Assemble tacos by filling each tortilla with cabbage, cooked salmon, desired toppings, and the sriracha mayo.
Notes
- Use a hot skillet and avoid overcrowding to maintain a good sear and prevent steaming the salmon.
- Flip the salmon fillets only once to keep the crust intact and ensure even cooking.
- Check for doneness by looking for a paler pink line halfway up the fillet or by using an instant-read thermometer (120F-130F for medium-rare).
- Allow thicker fillets extra cooking time as needed but avoid overcooking to keep salmon moist.
- Always fully thaw frozen salmon before cooking to ensure even cooking and avoid excess pan moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 1126mg | 47% |
| Potassium | 418mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 25mg | 28% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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