Get ready for the BEST Salmon Tacos! Fresh salmon marinated in a blend of spices, topped with a homemade cilantro-lime sauce, mango salsa, and served on charred corn tortillas!
The BEST Salmon Tacos
My husband loves salmon and can’t get enough of a good fish taco. One bite of these are he declared them to be the best fish tacos he’s ever had. I could not wait to share the recipe with you! It’s quickly become a favorite in our house.
Inspired by my popular Shrimp Tacos, this recipe uses a similar spice blend and my go-to Cilantro-Lime Sauce, which I use both in the slaw and as a drizzle on top. I usually add Mango-Avocado Salsa for an extra pop of flavor, but they’re still tasty without it if you’re short on time!
Ingredients In Salmon Tacos
- Salmon: I look for 1-inch-thick salmon fillets to make sure equal-sized slices (and even cooking).
- Lime juice & zest, olive oil: Helps tenderize the fish, and makes sure it doesn’t stick during cooking. Use fresh lime juice for the best flavor.
- Seasonings: Mix these seasonings in a small bowl first to make sure they spread evenly.
- Tortillas: Char the tortillas on a stovetop, skillet, or grill pan to add a lot of flavor. You can use either corn or flour tortillas.
- Toppings: Green cabbage and mango-avocado salsa or avocado are my favorite toppings for salmon tacos but feel free to top with your favorite taco toppings!
- Cilantro Lime Sauce: Creates a fresh, tangy, creamy sauce with a hint of heat. Roll the limes before juicing, use fresh garlic, chop cilantro finely, and adjust jalapeño seeds for desired heat.
How To Make Salmon Tacos
- Marinate Salmon: Prep the salmon. Place in a bag with lime juice, olive oil, spices, and salt. Knead gently and let sit for 15-20 minutes.
- Make Sauce: Blend all the sauce ingredients together until smooth. Season with salt and pepper.
- Prepare Slaw: Thinly slice cabbage and mix with half of the sauce. Let sit for 10-15 minutes to soften.
- Sear Salmon: Heat 1 tbsp oil in a skillet over high heat. Add salmon in a single layer and cook 60-90 seconds per side. Sear in batches if needed to avoid overcrowding.
- Char Tortillas: Lightly spray tortillas with cooking spray and char on a stovetop flame or skillet.
- Assemble Tacos: Divide slaw among tortillas, top with flaked salmon, add salsa or sliced avocado, and drizzle with remaining sauce.
Tips For Success
- The cilantro-lime sauce can be made in advance and stored in the refrigerator for several days. The flavors will come together over time, really bringing out the flavors.
- For the slaw, use pre-packaged angel hair coleslaw for a quick option.
- Let the slaw sit for about 15 minutes with the cilantro-lime sauce to soften. Toss it occasionally to blend the flavors better.
- When marinating the salmon, make sure all the pieces are evenly coated with the marinade for even flavor throughout.
- Adjust the spiciness of the tacos by changing the amount of jalapeño pepper used in both the sauce and the salsa.
- For the salsa, look for ripe mangos and avocados for the best flavor and texture.
Quick Tip
To keep the tortillas soft and prevent them from cracking, wrap them in a clean kitchen towel after heating and let them steam for a minute.
Storage
Leftover Ideas: Use leftover salmon in salads, bowls, or wraps. Use cilantro-lime sauce as a dip or dressing. Enjoy slaw as a side or on sandwiches. Pair mango-avocado salsa with chips or grilled chicken/seafood.
Make Ahead: Make the marinade and cilantro-lime sauce ahead and keep in the fridge. Chop the cabbage and make the mango-avocado salsa (without the avocado) in advance.
At dinner, cook the salmon, add avocado to the salsa, char the tortillas, and put the tacos together. Breaking up the steps makes it easy!
What To Serve With Salmon Tacos:
Salmon Tacos can be enjoyed on their own as a complete meal, but if you’re looking to complement them with additional side dishes, here are some tasty options:
- Black beans: Prepare a side of seasoned black beans– these slow-cooker black beans are completely irresistible!
- Guacamole: Serve fresh guacamole as a side dip or topping. Its creamy texture and rich flavor pair wonderfully with the Salmon Tacos.
- Corn salad: Make this refreshing corn salad with sweet corn kernels and fresh herbs. This elote would also make a delicious side dish.
- Tortilla chips and salsa: Offer a platter of tortilla chips alongside a variety of salsas, such as pico de gallo, salsa verde, or blender salsa.
- Fresh salad: Create a delicious salad with mixed greens, cherry tomatoes, sliced cucumbers, and a light cilantro-lime dressing.
Salmon Tacos
These Salmon Tacos are the best! Juicy, seasoned salmon topped with homemade cilantro-lime sauce and fresh mango salsa, all on charred corn tortillas!
Equipment
- Small blender or food processor
- Large pan nonstick
Ingredients
Salmon
- 1 pound fresh, skinless salmon filet see note 1
- 2 tablespoons olive oil divided
- 1-1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 lime
- 3/4 teaspoon salt
Sauce
- 2 large limes
- 1 teaspoon minced garlic
- 1 cup fresh cilantro loosely packed
- 1 tablespoon coarsely chopped jalapeño ribs/seeds removed for mild; left in for more heat
- 1/2 cup mayo full-fat
- 1/2 cup sour cream
Slaw and Toppings
- 5 cups thinly sliced green cabbage or 1 (10-ounce) package angel hair coleslaw
- 1 batch mango-avocado salsa or 1 large avocado, see note 2
- 12 extra-thin corn tortillas see note 3
- Cooking spray
Instructions
- Pat the salmon dry. Remove skin if needed, then slice it into thin, 1/2-inch strips. Place in a large, resealable plastic bag. Add 1 tablespoon olive oil and all the other ingredients listed under “salmon” on top, including 1/2 teaspoon lime zest and 1 tablespoon lime juice. Gently knead into the salmon and set aside (at room temp) for 15–20 minutes (no longer).
- Combine all the sauce ingredients in a small blender or food processor. Add 1 teaspoon lime zest and 1/4 cup lime juice. Season to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Blend until smooth, then set aside in the fridge.
- Thinly slice the cabbage and mix it with about half the sauce (just eyeball it). Save remaining sauce for later. Use tongs to toss the cabbage and sauce. Toss occasionally, for about 10–15 minutes to soften cabbage.
- If making, prep the mango-avocado salsa (see note 2); otherwise, thinly slice the avocado.
- Place a large nonstick pan on the stovetop. Add remaining 1 tablespoon oil and heat to high. Once oil is hot, add salmon in a single layer. It should sizzle on contact! (Don’t overlap salmon; sear in batches if needed). Cook for 60–90 seconds, then flip and cook another 60 seconds or until cooked through (it cooks fast!). Remove and let stand 5 minutes.
- Spray corn tortillas with cooking spray and char them (see note 3). Divide the saucy slaw among the tortillas. Top with salmon, flaking it with a fork to fill the tortilla. Add a large scoop of salsa (or some avocado), and drizzle on the reserved sauce. Serve immediately and enjoy!
Video
Recipe Notes
Note 1: I look for 1-inch-thick salmon fillets to ensure equal-sized slices (and even cooking).
Note 2: Mango-avocado salsa: Toss the following in a medium bowl:
- 2 large, ripe mangos, peeled and diced (1-1/2 cups)
- 1 large avocado, diced (1-1/4 cups)
- 1 tbsp finely chopped jalapeño (ribs and seeds removed to control heat; left in for more heat)
- 1/4 cup finely chopped cilantro (measured after chopping; ~1/2 large bunch)
- 1-1/2 tbsp olive oil
- 3 tbsp lime juice
- 1/2 tsp fine sea salt and a pinch of pepper
- Optional: 1/4 cup each: finely diced red pepper and red onion
- Stovetop flame: Lightly spray corn tortillas with cooking spray and place them directly on a stovetop flame. Let them char, using tongs to carefully flip and char the other side. Remove from the flame and immediately fold them in half.
- Skillet or grill pan: Heat a dry skillet or grill pan over medium-high heat. Lightly spray the corn tortillas with cooking spray or brush them with a small amount of oil. Place the tortillas on the heated skillet and cook for a few seconds on each side until they become slightly charred and pliable.
Nutrition
Serving: 1serving | Calories: 798kcal | Carbohydrates: 56g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 934mg | Potassium: 1101mg | Fiber: 7g | Sugar: 8g | Vitamin A: 988IU | Vitamin C: 48mg | Calcium: 243mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for buying salmon? Fresh? Or frozen? I am very landlocked and I’m always unsure of how to get good fish!
I’m landlocked, and while I’m no expert, I’ve heard that buying frozen salmon is your best bet for getting the freshest fish. In theory, even “fresh” salmon is typically frozen and defrosted before being sold in stores. So, I recommend buying frozen salmon. Hope this helps!