Salmon Tacos

Name: Salmon Tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 tacos
Ingredients: 1 1/2 lbs center-cut salmon filets (you can get a whole side or individual filets just make sure it's center cut); 1/2 tsp paprika; 1/2 tsp oregano; 1/2 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp salt, divided; 2 tbsp olive oil; 1/2 medium avocado; 1 jalapeno seeded and veins removed; 1/2 cup cilantro; 3 tbsp yogurt; 1 large garlic clove (no need to chop); 2 tbsp lime juice; 3 tbsp water; 8 small corn tortillas; 2 cups shredded cabbage; 1/2 cup crumbled cotija cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
8 tacos
Calories
261 kcal
Course
Main Course
Cuisine
Mexican

Salmon Tacos

Amy Matthews

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Stuffed with buttery blackened salmon bites and shredded cabbage then drizzled with a luscious Jalapeño cilantro Crema and crumbled Cotija cheese, our Salmon Tacos are sure to hit the seafood spot.

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Ingredients

Servings

1 1/2 lbs center-cut salmon filets (you can get a whole side or individual filets just make sure it's center cut)
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt, divided
2 tbsp olive oil
1/2 medium avocado
1 jalapeno seeded and veins removed
1/2 cup cilantro
3 tbsp yogurt
1 large garlic clove (no need to chop)
2 tbsp lime juice
3 tbsp water
8 small corn tortillas
2 cups shredded cabbage
1/2 cup crumbled cotija cheese

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Instructions

Mix the paprika, oregano, chili powder, garlic powder, onion powder and 3/4 tsp salt in a small bowl. Set aside.
Use a sharp knife to dice the salmon into 1/2-1-inch cubes. Pat dry with a paper towel. Sprinkle on all sides with seasoning.
Heat a large (12-inch is what I use) cast iron skillet to a high heat. When the pan is very hot, drizzle with 2 tablespoons of olive oil. Swirl the pan to coat the bottom (cast iron skillet handles get very hot so be careful). Add the salmon in one even layer. Let the salmon cook for 1 minute until crisp and slightly blackened, turn and cook on the other sides. Remove from the pan.
While the salmon cooks, add the avocado, cilantro, garlic, lime juice, jalapeno, water, yogurt, salt and pepper to a regular or mini food processor. Blend until smooth. Season to with salt and pepper.
Place the tortillas in a dish towel. Microwave for 30 seconds to one minute. The tortillas should be warm and pliable. Keep them in the towel until you’re ready to assemble.
Spoon some sauce on the bottom of each tortilla. Top with a handful of cabbage. Nestle 3-4 pieces of salmon on top. Drizzle with a bit more sauce. Sprinkle with cheese.

Nutrition Information

Show Details

Serving 1taco Calories 261kcal (13%) Carbohydrates 14g (5%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Cholesterol 56mg (19%) Sodium 454mg (19%) Potassium 563mg (16%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 270IU (5%) Vitamin C 3mg (3%) Calcium 93mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8tacos

Amount Per Serving

Calories 261 kcal

% Daily Value*

Serving	1taco
Calories	261kcal	13%
Carbohydrates	14g	5%
Protein	20g	40%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Cholesterol	56mg	19%
Sodium	454mg	19%
Potassium	563mg	12%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	270IU	5%
Vitamin C	3mg	3%
Calcium	93mg	9%
Iron	1mg	6%