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.
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.