Salmon Tacos
Zesty salmon tacos with creamy avocado slaw are an easy meal packed with flavor. These salmon fish tacos are quick to make and family-friendly!
Servings: 4 servings
Ingredients
For the slaw:
- ½ large avocado, peeled and pitted
- ½ jalapeño pepper, seeds and ribs removed (or to taste)
- ¼ cup tightly packed cilantro, additional for garnish
- ¼ teaspoon kosher salt
- ½ teaspoon lime zest (from ½ lime)
- ¼ cup freshly squeezed lime juice (from 2 limes)
- 1 tablespoon water
- 3 cups shredded cabbage or coleslaw mix
- ½ cup thinly sliced red onion, cut into thin quarter moons
For the salmon:
- 1 pound salmon fillets
- 1 teaspoon chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the tacos:
- 8 corn tortillas (or flour tortillas)
- ½ cup cotija cheese, crumbled (or queso fresco)
- Optional toppings: squeeze of lime, chopped tomatoes, pickled red onions
Instructions
Avocado slaw:
- In a small blender or food processor, blend together avocado, jalapeno, cilantro, salt, lime zest, lime juice, and water. Dressing should be smooth and creamy.½ large avocado, peeled and pitted, ½ jalapeño pepper, seeds and ribs removed , ¼ cup tightly packed cilantro, additional for garnish, ¼ teaspoon kosher salt, ½ teaspoon lime zest, ¼ cup freshly squeezed lime juice, 1 tablespoon water
- Pour dressing over cabbage and onion; stir to combine. Cover bowl and refrigerate. Slaw is best refrigerated for at least an hour but will be fine sooner too.3 cups shredded cabbage or coleslaw mix, ½ cup thinly sliced red onion, cut into thin quarter moons
Salmon tacos:
- Remove salmon from fridge about 10 minutes before cooking. Preheat oven to 400°F.1 pound salmon fillets
- Meanwhile, prepare rub. Combine chili powder, salt, chipotle chile powder, cumin, and garlic powder.1 teaspoon chili powder, ¾ teaspoon kosher salt, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder
- Rinse salmon with cold water if desired and pat dry with paper towel. Sprinkle seasoning on flesh side of salmon; lightly rub seasoning in.
- Heat oil in a large oven-safe skillet over medium-high heat. Cook fish flesh side down (skin side up) for 3 to 4 minutes or until browned. Remove from heat and flip fillets over. Salmon should release fairly easily from pan if it's browned.1 tablespoon olive oil
- Place skillet with salmon in preheated oven and bake for 8 to 10 minutes (until internal temperature reaches 145°F or desired temperature).
- Let salmon rest for 2 to 3 minutes before flaking the meat into bite-sized pieces and placing in warmed tortillas with slaw, cheese, and other toppings.8 corn tortillas, ½ cup cotija cheese, crumbled, Optional toppings: squeeze of lime, chopped tomatoes, pickled red onions
Video
Notes
- Nutrition information is calculated for corn tortillas and does not include optional toppings.
- Make ahead: Avocado dressing can be made ahead. Refrigerate in a tightly covered container for up to two days. The slaw can be made a couple of hours in advance.
- Salmon alternatives: If preferred, a different type of fish can be substituted for the salmon. Shrimp is fine, too, and doesn't require baking time, just a couple of minutes in a hot skillet.
Nutrition
Serving: 2tacos | Calories: 425kcal | Carbohydrates: 33g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 894mg | Potassium: 956mg | Fiber: 7g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 30mg | Calcium: 185mg | Iron: 2mg
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