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Lena's Kitchen

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Home » Weeknight Meals » 30 Minutes or Less

Salmon Fish Tacos

Posted: May 3, 2022 by lena gladstone | Updated: May 3, 2022

61 shares

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.

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3 salmon tacos surrounded by cilantro leaves and lime wedges.

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

If your family loves these baked salmon tacos, be sure to try my Chili Lime Shrimp Tacos and Smoked Salmon Tacos as well!

ingredients for salmon fish tacos in individual white bowls.

Ingredient notes

  • 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.
4 images showing the process of baking salmon and blending avocado crema.

How to make salmon fish tacos

  1. 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.
  2. Bake the salmon: Bake the salmon in the oven until it flakes easily with a fork.

How to make the creamy avocado slaw

  1. Start with the avocado crema: Pulse the avocado, yogurt, cilantro, lime, and salt together in a food processor until smooth.
  2. Combine with the cabbage: Toss the avocado crema and shredded cabbage together in a bowl.
  3. Assemble the salmon tacos: Spoon some slaw into the tortillas, then top with the salmon and any other toppings you love. Serve and enjoy!
close up on salmon fish tacos topped with jalapeno slices and cilantro.

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
  • Cilantro
  • Pico de gallo
  • Cotija cheese
  • Salsa verde
  • Corn and peach salsa
  • Cilantro lime crema
  • Hot sauce
3 salmon fish tacos next to lime wedges.

Frequently asked questions

How do you season salmon for tacos?

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.

What kind of fish is best for fish tacos?

Salmon is perfect in fish tacos or you can use any kind of flaky white fish, like tilapia, cod, mahi-mahi, or halibut instead.

What can you serve with fish tacos?

Serve the salmon fish tacos next to more vibrant Mexican-inspired dishes like street corn salad, watermelon salad, chili lime chicken burgers, and salsa with tortilla chips.

Storing

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.

3 salmon fish tacos next to bowls of taco toppings.

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

5 from 3 votes
Prep Time: 10 minutes mins
Cook Time: 7 minutes mins
Total Time: 17 minutes mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
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.

Ingredients

For the salmon

  • 1 ½ pound salmon fillet, center cut, cut into 1 inch cubes
  • 1 ½ tablespoons taco seasoning
  • 1 tablespoon olive oil

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

For serving

  • 12 small tortillas, corn or flour
  • slaw
  • ¼ cup red onion, chopped
  • 1 jalapeño, thinly sliced
  • 1 lime, cut into wedges
  • ½ cup cilantro, chopped

Instructions

  • 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.

Notes

Make ahead: Make the sauce for slaw ahead of time. Prep the salmon and have it ready to go on the baking dish, when ready to bake remove it from the refrigerator while the oven is heating up.
Serving suggestions: Serve this on the cabbage slaw instead of tacos to keep it low carb.
Cooking options: Cook the salmon on a skillet instead for 2 minutes per side or until salmon is flaky inside.
Salmon tip: Get center-cut salmon instead of the tail end, the salmon will be juicer and will cook more consistently.
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: 20 minute recipe, easy dinner, easy meal, family friendly, mexican food, salmon, weeknight dinner

Nutrition

Calories: 428kcal | Carbohydrates: 38g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 950mg | Potassium: 873mg | Fiber: 5g | Sugar: 6g | Vitamin A: 366IU | Vitamin C: 30mg | Calcium: 158mg | Iron: 4mg
61 shares

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5 from 3 votes (3 ratings without comment)

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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