These Salmon Tacos will turn Taco Tuesday into a fish-forward feast that will have everyone coming back for seconds.
I love salmon and tacos, so this recipe is a no-brainer for me. Salmon tacos—yes, please! I’ll take a whole plateful. Fish tacos are one of my favorite things to make. I often prepare them using barramundi, halibut, or cod. However, salmon is such a delicious treat that I have to share that with you today.
Ever since I went to Spain for the first time last year, I have been hooked on smoked paprika. I bought three different types but wound up giving one to my daughter. I kept the sweet and the spicy and use them almost daily. If you have smoked paprika at home, I highly recommend using it in this recipe. Combine it with ancho chili powder, and your salmon will have a wonderfully smoky flavor.
I’m gluten-free, so I included corn tortillas in this recipe. However, you can use any tortillas you like, including flour, spinach, almond flour, cassava flour, or whole wheat. Before I became GF, I loved sun-dried tomato tortillas, which add a delicious flavor dimension to the salmon. I’ll share some great tortilla recipes in the serving suggestions at the end of this recipe.
Discover other ways to prepare the salmon
Baking salmon fillets is so easy. Place a piece of parchment on a baking pan and stick it in the oven. However, you can prepare the seasoned fillets in many other ways. Air-frying is one of my favorites, as it cooks the salmon quickly, maintaining the natural juices and moisture. Another advantage is not having to turn on the oven.
Other options that produce excellent results are broiling and pan-frying the fillets. One of my other favorite methods is grilling, both outdoors and in. A grill pan makes it easy to get those beautiful sear lines without gas or charcoal. However, there is a lot to be said for the enhanced flavor you get when you grill outdoors. I won’t get into the charcoal vs. gas debate because everyone has their favorite method.
How do I store leftovers?
Once leftover salmon reaches room temperature, refrigerate it in an airtight container. It is best to store the various components of this dish separately, and the salmon will keep in the fridge for up to 4 days. You can also freeze cooked salmon in a freezer container or bag for up to 3 months, defrosting overnight in the refrigerator before reheating or enjoying cold.
Serving suggestions
I will provide you with many options for taking these salmon tacos to the next level. I mentioned giving you links for some delicious tortillas with and without gluten. Some that go great with fish include Gluten-Free Tortillas, Cauliflower Tortillas (also gluten-free), and Yogurt Flatbread (not gluten-free, but works great as a tortilla in this recipe).
Now let’s move on to some great toppings, including Coleslaw For Fish Tacos, Mexican Street Corn Salad Esquites, and for those who like it spicy, check out this Jalapeño Coleslaw Recipe. Sauce things up a bit with Mexican Crema, Corn Salsa, Tomatillo Salsa, or for a sweeter taste, try this Peach Salsa Recipe and enjoy!
Ingredients
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- Salt and black pepper to taste
- 1 pound salmon fillets skinless
- 2 tablespoons olive oil divided
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 ripe avocado sliced
- Fresh cilantro leaves chopped
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine chili powder, ground cumin, garlic powder, paprika, salt, and black pepper.
- Place the salmon fillets on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle seasoning evenly, rubbing gently to coat.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon bakes, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Warm each tortilla in the hot skillet for 30 seconds per side until soft. Keep tortillas warm.
- Flake the salmon into bites with a fork after removing it from the oven.
- Place shredded cabbage on each warm tortilla. Add flaked salmon, avocado slices, and a sprinkle of chopped cilantro.
- Serve the salmon tacos warm and enjoy. Squeeze fresh lime juice over each taco to enhance flavor.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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