Kitchen notes · a little help before you start
Salmon Tacos
Salmon tacos are a good excuse to put bright, crunchy things around a tender piece of fish. Creamy avocado salsa and a little crumbled cheese make each tortilla inviting. Fill yours while the salmon is warm and enjoy the cabbage's fresh crunch between bites.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 8
- Ingredients
- 19 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Mexican
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Tacos
A few quick notes
1. Season before cooking
Brush the salmon with olive oil and coat it with the spices before it goes into the skillet.
2. Toss the salsa gently
Combine the diced avocado with its salsa ingredients using a light hand, seasoning with salt and pepper to taste.
3. Warm the tortillas
Warm the tortillas before filling them. They'll stay more pliable and be less likely to rip.
Get to know the ingredients
Prepared salmon portions
Use boneless salmon with the skin removed, divided into the equal portions specified before seasoning and cooking.
Thinly sliced cabbage
Red or green cabbage are both listed. Keep the slices thin for adding over the salmon in each tortilla.
Crumbled cheese
Feta or Cotija are included as cheese choices; crumble your choice for topping the assembled tacos.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Salmon Tacos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Layer and serve warm
Break the cooked salmon into small pieces, layer into tortillas and add cabbage, avocado salsa and cheese. Serve warm.
A little more help as you go
Lime after cooking
Drizzle the salmon with its lime juice once cooked, before breaking it into pieces for the tacos.
Keep an eye on the fish
Follow the doneness guidance and avoid overcooking the salmon, which can dry it out.
A few questions you might have
Can I bake the salmon instead?
The directions allow baking at 400 degrees Fahrenheit for twelve minutes, or grilling instead of skillet cooking.
What temperature is given for the salmon?
The skillet directions give 145 degrees Fahrenheit internally as the doneness check before adding lime juice.
Does garlic go into the fish seasoning?
Minced garlic belongs in the avocado salsa with onion, cilantro, lime juice and olive oil.
Do I need to mash the avocado?
The salsa uses diced avocado, gently tossed with the other ingredients, so keep it in pieces.
Can everyone assemble their own?
Try setting up a taco bar so everyone can help themselves to the salmon and toppings.
Any more cooking tips?
Take care not to overcook your salmon or it can dry out. Warm your tortillas before using them. this will make them more pliable so they won’t rip when you fill them. Set up a taco bar with your favorite toppings so everyone can help themselves. It’s fun for them and less work for you!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: deliciousmeetshealthy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
