These Salmon Fish Tacos are a healthy, fun, and family-friendly dinner! Topped with a creamy avocado slaw and plenty of toppings, you won’t be able to get enough of this vibrant meal.Jump to Recipe
Easy salmon fish tacos recipe
It doesn’t matter if it’s Taco Tuesday, Cinco de Mayo, or just a regular weeknight. I’m always looking for an excuse to whip up fried fish tacos! So tender, flaky, and loaded with fresh toppings, they’re truly the perfect meal.
If you’re craving a lighter alternative, swap the fried fish for these smoky Salmon Fish Tacos with creamy avocado slaw instead. Featuring seasoned baked salmon, they’re a healthy alternative to deep-fried fish tacos but never skip the flavor. The homemade cabbage slaw on top takes every bite up a notch!
You’re bound to fall for these healthy salmon tacos because they’re:
- Naturally gluten-free
- Ready to eat in 20 minutes
- Delicious with fresh and zesty toppings
- A perfect healthy family dinner
- Salmon – Choose a high-quality center-cut salmon filet instead of the tail end. Center-cut salmon is very juicy, buttery, and cooks consistently in the oven. You can chop the filet into 1-inch pieces to help them cook quickly or bake the whole filet and shred it afterward.
- Taco seasoning – My homemade taco seasoning is easy to make with pantry-staple spices and provides the fish tacos with plenty of smoky and spicy flavors. Feel free to use a packet of storebought taco seasoning to keep the process really simple.
- Creamy avocado slaw – This easy homemade taco slaw features creamy avocado, plain yogurt, lime, cilantro, and shredded cabbage. It’s the best topping on tacos and healthy taco bowls.
- Taco toppings – Fish tacos pair especially well with light and zesty toppings. My favorites for this recipe are red onion, jalapenos, lime juice, and cilantro.
How to make salmon fish tacos
- Prepare and season the salmon: Dry the salmon filet with a paper towel before cutting it into 1-inch pieces. Place the salmon pieces on a prepared baking sheet and season with olive oil and taco seasoning. Toss to combine.
- Bake the salmon: Bake the salmon in the oven until it flakes easily with a fork.
How to make the creamy avocado slaw
- Start with the avocado crema: Pulse the avocado, yogurt, cilantro, lime, and salt together in a food processor until smooth.
- Combine with the cabbage: Toss the avocado crema and shredded cabbage together in a bowl.
- Assemble the salmon tacos: Spoon some slaw into the tortillas, then top with the salmon and any other toppings you love. Serve and enjoy!
Tips and variations
- For a low carb option – Omit the tortillas and serve the salmon over the avocado slaw in a bowl with plenty of toppings.
- Want to pan-fry the salmon instead? Follow my instructions for pan-fried salmon before layering them into the tacos.
- Instead of salmon – Use shrimp or a flaky white fish.
- For spicy fish tacos – Blend half of a jalapeno (with or without the seeds and veins) in with the avocado crema.
More fish taco toppings
Keep the fish taco toppings light and fresh to complement the healthy aspects of this recipe. Here’s what I recommend using:
- Sliced jalapenos
- Raw or pickled red onions
- Avocado slices
- Raw or pickled radishes
- Fresh lime juice
- Pico de gallo
- Cotija cheese
- Salsa verde
- Corn and peach salsa
- Cilantro lime crema
- Hot sauce
Frequently asked questions
Salmon is a mild and buttery fish that takes on spicy and smoky seasonings quite well. Keep things simple with an easy taco seasoning blend or make your own using a combination of cumin, chili powder, dried oregano, garlic powder, salt, and pepper.
Salmon is perfect in fish tacos or you can use any kind of flaky white fish, like tilapia, cod, mahi-mahi, or halibut instead.
Make ahead: Save a little time by making the fish taco slaw and baked salmon a few hours ahead of time. Keep them in the fridge until it’s time to assemble the tacos.
Store: Keep the leftover baked salmon in an airtight container in the fridge for up to 2 days. The slaw should be stored separately and will last for up to 3 days.
Reheat: Gently reheat the salmon in a 350ºF oven until warmed through.
Looking for more Mexican-inspired recipes?
- Instant Pot Chicken Carnitas
- Spicy Bacon and Eggs Breakfast Burritos
- Keto Chipotle Chicken Tortilla Soup
- Beer Battered Fish Tacos
If you give these Salmon Fish Tacos a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!
Salmon Fish Tacos
For the salmon
For the slaw
- ½ medium avocado
- ½ cup plain yogurt
- 1 teaspoon kosher salt or more to taste
- 1 large lime juiced
- ¼ cup cilantro chopped
- 10 oz cabbage shredded
- 12 small tortillas corn or flour
- ¼ cup red onion chopped
- 1 jalapeño thinly sliced
- 1 lime cut into wedges
- ½ cup cilantro chopped
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Place salmon on a cutting board. Pat it dry with a paper towel. Then cut into 1 inch pieces. Add to the baking sheet, drizzle with olive oil and sprinkle the taco seasoning. Toss gently to combine. Spread the salmon out on the baking sheet. Bake for 7 minutes.
- While the salmon in cooking, add the avocado, yogurt, cilantro, lime and salt to a food processor or blender and blend until smooth and creamy.
- Add cabbage to a bowl, with your hands gently squeeze the cabbage to soften. Add the sauce toss together. Adjust salt if needed to taste.
- Toast the tortillas on gas stove or pop them in the microwave to heat up. Assemble the tacos by adding the slaw first, then the salmon pieces, sliced jalapeños, and cilantro. Add any additional salsa or hot sauce if desired. Enjoy.