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Salmon Tacos Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

salmon-tacos-recipes

Salmon Tacos Recipe With Lime

Makes 12

Ingredients:

Gluten free

Seafood

  • 1 lb Salmon, wild-caught

Produce

  • 3 tbsp Cilantro
  • 2 tsp Garlic
  • 1 Jalapeno

Condiments

  • 2 tbsp Lime juice, fresh
  • 1/2 cup Sour cream and mayo

Baking & Spices

  • 1 1/2 tsp Paprika, smoked
  • 1 pinch Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 3 tbsp Oil

Instructions:

  • CILANTRO LIME CREMA: Combine all the ingredients for the crema in a blender and blend until smooth. Pour the crema in a dressing bottle or a bowl, cover and refrigerate until ready to use.
  • BLACKENED SALMON: Combine the smoked paprika, cumin, chipotle powder, garlic, sugar, thyme, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Place the salmon on a cutting board and pat dry with a paper towel. Cut the salmon into smaller pieces.
  • Sprinkle the flesh of the salmon with the blackened seasoning liberally, you may not need all the seasoning. Heat a large cast iron skillet over medium high heat. Drizzle ½ the oil into the pan and place half the salmon filets flesh side down into the skillet.
  • Cook about 2-5 minutes total, turning half way through. The salmon is done with the thickest part feels firm. Fry the second batch of salmon filets. Allow the salmon to rest for 5 minutes. Remove the skin and flake with fork or just dice it.
  • ASSEMBLY: Add the red cabbage, blackened salmon, and your favorite toppings to the taco and top with a spoonful of crema. Serve with additional crema on the side.


salmon-tacos-recipes

Spicy Salmon Tacos Recipe

Serves 4

Ingredients:

Gluten free

Seafood

  • 2 Salmon filets

Produce

  • 1 Avocado
  • 1/3 cup Beans
  • 1/2 cup Cabbage, purple
  • 1/4 cup Corn
  • 1 Lime
  • 1 Romaine lettuce

Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Paprika
  • 1 Salt/pepper

Bread & Baked Goods

  • 4 Corn tortillas

Instructions:

  • Preheat oven to 350 degrees.
  • Mix the paprika, chili powder, salt, and pepper in a small bowl. Rub the spices over the salmon filets and bake for 30 minutes (or until the fish is flaky).
  • While the salmon is baking, create the 3 Ingredient Creamy Avocado Lime Dressing with water instead of yogurt (to thin it out) and only use half of the avocado. Cut the other half of the avocado into cubes.
  • When salmon has finished baking, top 4 tortillas with lettuce, cabbage, beans, corn, salmon, and drizzle with the avocado lime dressing.

Grilled Salmon Tacos Recipe

Makes 8 tacos

Ingredients:

Gluten free

Seafood

  • 1 1/2 lbs Salmon, boneless
Scroll to Continue

Produce

  • 2 Avocados, medium
  • 3 tbsp Cilantro
  • 1/2 tsp Coriander, ground
  • 1 clove Garlic
  • 1 Jalapeno
  • 3/4 tsp Onion powder
  • 1/3 cup Red onion, small
  • 2 cups Red or green cabbage

Condiments

  • 3 tbsp Lime juice, fresh

Baking & Spices

  • 1 tsp Ancho chili powder
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1 Salt and freshly ground black pepper

Oils & Vinegars

  • 2 tbsp Olive oil

Nuts & Seeds

  • 3/4 tsp Cumin, ground

Bread & Baked Goods

  • 8 6-inch corn tortillas

Dairy

  • 1/2 cup Cotija cheese

Instructions:

  • For the salmon: preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon. Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.
  • For the avocado salsa: in a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
  • To assemble tacos: break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.
salmon-tacos-recipes

Salmon Tacos with Slaw Recipe

15 mins to cook, makes 7 tacos

Ingredients:

Seafood

  • 1 lb Salmon Fillet

Produce

  • 1/4 cup Cilantro
  • 1 clove Garlic
  • 1 Hass avocado, large
  • 1/2 Red cabbage, cored and sliced thin (8 oz), small
  • 3/4 cup Red onion

Condiments

  • 1 1/2 tbsp Lime juice, fresh
  • 1 1/2 tbsp Lime juice

Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1/2 tsp Paprika, ground
  • 1 Salt and pepper

Oils & Vinegars

  • 3 tbsp Canola oil

Nuts & Seeds

  • 1/2 tsp Cumin, ground

Bread & Baked Goods

  • 6 Corn or flour tortillas

Dairy

  • 1 Sour cream

Frozen

  • 1 Tacos

Directions:

  • In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste. Place fish into a gallon size resealable bag, seal it and allow to marinate in mixture 20 minutes.
  • Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side. Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
  • For the red cabbage slaw: add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.

Salmon Taco With Salsa Recipe

Ingredients:

Gluten free

Seafood
1 1/2 lb: Salmon, Fillets

Produce
1/3 cup: Cherry tomatoes
3 tbsp: Cilantro
1/2 tsp: Coriander, Ground
1 cup: Corn, Cooked Sweet Yellow off the cob or canned cut
1: Jalapeno
1: Lime, Fresh
1 tsp: Onion powder
1/2 cup: Red cabbage
1/2: Red onion, small

Condiments
1 tbsp: Lime juice, Fresh

Baking & spices
1 tsp: Chili powder
1: Sea salt
1: Sea salt and freshly ground black pepper

Oils & vinegars
1 tbsp: Olive oil

Nuts & seeds
1 tsp: Cumin, Ground

Bread & baked goods
8: Corn tortillas

Dairy
1/4 cup: Cheese

Instructions:

  • Preheat a grill pan or outdoor grill over medium-high heat.
  • In a shallow dish mix together olive oil, lime juice, chili powder, cumin, onion powder, coriander, salt and freshly ground black pepper.
  • Add in salmon and gently mix to coat on all sides. Lightly brush the grill with a bit of oil, then place the salmon and cook, until cooked through, about 3 minutes per side. In a mixing bowl gently toss together all salsa ingredients. Once the salmon is cooked through use a fork to flake it into bite-size pieces. Stuff corn tortillas with grilled salmon, corn salsa and shredded cabbage.

Salmon Taco Recipe With Honey

Ingredients:

Produce
1/2 cup: Cilantro
2 tsp: Ginger
1: Jalapenos
1: Juice of a lime (about 2 tablespoons)
1/2 cup: Mango
1 cup: Pineapple
1 tsp: Thyme, dried

Canned goods
1 tbsp: Chipotle in adobo

Condiments
3 tbsp: Honey

Baking & spices
1: Kosher salt and black pepper
1 tsp: Paprika, smoked or regular

Oils & vinegars
1/4 cup: Olive oil, extra virgin

Bread & baked goods
1: Tortillas

Dairy
1/4 cup: Cotija cheese

Other
null: 4 (4-6 ounce) salmon filets, cut into bite size chunks

Instructions:

  • Preheat the oven to 450° F. On a baking sheet, toss the salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Add the jalapeños (for the salsa). Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon side.
  • To make the salsa : de-seed the jalapeño, then chop and add to a bowl with the pineapple, mango, cilantro, ginger, lime juice, and a pinch of salt.
  • Stuff the avocado, cabbage, salsa, and salmon into the warmed tortillas. Top with crema or yogurt, cheese and additional salsa.
salmon-tacos-recipes

Salmon Taco With Cucumber Slaw Recipe

Ingredients:

Seafood
1 1/2 lb: Salmon filet

Produce
2: Avocados
3 cups: Cabbage, white
3 tbsp: Dill, fresh
1: Dill and lemon, fresh
1/2: English cucumber, thinly sliced (about 1 cup)
1/2 tsp: Garlic powder
1/2: Lemon, juice of

Condiments
2 1/3 tbsp: Lemon juice

Baking & spices
1/2 tsp: Adobo seasoning
1/4 tsp: Black pepper
1: Healthy pinch kosher salt
1 tsp: Kosher salt
1/2 tsp: Paprika
1 pinch: Salt

Oils & vinegars
1 tbsp: Olive oil
1/4 cup: White vinegar

Bread & baked goods
8: Corn tostadas

Dairy
1/4 cup: Sour cream

Instructions:

  • Preheat oven to 425 F degrees. While oven preheats, make slaw. Combine all ingredients in a bowl and let sit while salmon cooks.
  • Drizzle salmon with olive oil and lemon juice. Sprinkle evenly with all the spices. Cook in a preheated oven for 12-15 minutes just until salmon is done. Combine avocado, lemon juice and salt in a small bowl; mash to combine.
  • Combine sour cream, lemon juice and a pinch of salt; stir to combine. To serve tostadas- spread a 1/8 of the avocado mixture on each tostada. Flake the salmon and layer on top of the guacamole. Top with a handful of the cabbage slaw. Drizzle with a bit of the sour cream mixture. Add pinch of fresh dill and serve with additional lemon if desired. Serve immediately.

Salmon Fillet Taco Recipe

Ingredients:

Seafood
2: Salmon filets

Produce
1: Avocado
1/8 tsp: Basil, dried
1: Cabbage
1: Cilantro
1 tsp: Garlic powder
1: Mango
1 tsp: Onion powder
1/8 tsp: Oregano, dried
1/8 tsp: Thyme, dried

Baking & spices
1/2 tsp: Black pepper
1 tsp: Cayenne pepper
1 (1 oz) package: El paso zesty sour cream seasoning mix, Old
1 tbsp: Paprika
1 tsp: Salt

Bread & baked goods
4: El paso tortillas

Dairy
1 tbsp: Butter
1 cup: Sour cream

Instructions:

  • Combine the sour cream, sour cream seasoning and half of the avocado in a blender and pulse until the avocado is completely broken down and the sauce is smooth. Set aside. In a small bowl, combine the paprika, cayenne pepper, onion powder, garlic powder, salt, pepper, thyme, basil and oregano.
  • Heat a cast iron pan over medium-high heat. Baste one side of the salmon filets with half of the butter, then sprinkle half of the seasoning mix over the top side of the fish. Press in gently with your hands to make sure the seasoning adheres to the fish. Transfer the fish to the hot pan, seasoned side down.
  • Once the salmon is in the pan, brush the remaining butter on the fish and sprinkle with the remaining seasoning. Cook the fish until it pulls away from the pan easily on the first side, 3-5 minutes. Flip the fish and cook on the second side for an additional 2-3 minutes. Remove the salmon to a plate or cutting board and flake with a fork.
  • To assemble, place some shredded cabbage on the bottom of each of the tostada shells. Top each with 1/4 of the salmon, then top with the remaining 1/2 avocado, mango and cilantro.

Salmon with Pinneaple Slaw Recipe

Ingredients:

Seafood
1 lb: Salmon

Produce
1/4 cup: Cilantro, fresh
1 clove: Garlic
1 tsp: Ginger, fresh
1/2 cup: Grape tomatoes
1: Jalapeno
1: Lime
1: Peach
1/2: Pineapple

Condiments
1/4 cup: Ketchup
1 tbsp: Molasses
1/4 cup: Soy sauce

Baking & spices
1/4 tsp: Cayenne
1/2 tsp: Chili powder
1/4 tsp: Cinnamon
3 tsp: Curry powder
1: Salt and pepper

Oils & vinegars
3 tbsp: Olive oil

Nuts & seeds
3 tbsp: Coconut, toasted

Bread & baked goods
4: Corn tortillas, small

Drinks
1 tbsp: Orange juice, fresh

Dairy
1/2 cup: Cheddar cheese

Other
1/2 cup: Cooked black beans (rinsed and drained if canned)

Instructions:

  • Heat a skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly.
  • Preheat the grill to medium high heat.
  • In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.
  • Add the salmon to a medium size bowl or gallon size ziplock bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.
  • When the grill is hot, add the salmon. Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.
  • While the salmon cools make the salsa. Grill or broil the pineapple until charred. Allow to cool and chop into chunks. In a medium size bowl toss the grilled pineapple, chopped peach, tomatoes, jalapeño, toasted coconut, cilantro, lime juice and salt. Toss well and taste. Add everything together and serve.

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