If you’re in need of a speedy weeknight recipe, give these Salmon Tacos a try. Made with few ingredients in 20 minutes, these easy fish tacos are wholesome, nutritious, and bursting with flavor. You won’t be able to stop at just one!
This dinner will still be ready in just 20 minutes. Whether you’re looking for a pescatarian main or need a Lent-friendly dinner, these tacos de salmón (salmon fish tacos) are the way to go. They make for a super nutritious and feel-good meal that the whole family is sure to love. They’re sure to leave you feeling satisfied, not weighed down. In short, these pan-fried salmon tacos are a weeknight wonder you need in rotation!
Ingredients & Substitutions
As promised, you only need a few simple, whole-food ingredients to make this salmon tacos recipe. See recipe card below for the full recipe.
- Olive Oil – No need to get out the fancy stuff; your regular cooking oil is perfect.
- Salmon Fillets – Most seafood that you get at the fish counter has been previously frozen (unless you’re one of the lucky few who live near a fishery), so be sure to price compare with the fillets in the frozen aisle. You’ll likely get a better deal while still getting the same quality fish.
- Spices – Simple seasoning mix of salt, pepper, garlic powder, and smoked paprika to season salmon.
- Corn Tortillas – If you have the time, make some homemade corn tortillas, but you can certainly use your favorite store-bought variety instead. You can also feel free to swap in flour tortillas if you prefer.
- Toppings – Red onion slices or pickled red onions, jalapeño slices, and cilantro are all lovely topping options. Adding creamy avocado crema is the perfect salmon taco sauce and gives these salmon tacos a burst of flavor and richness. If you are wanting a dairy-free sauce, this taqueria salsa verde is a great choice.
How To Make Salmon Tacos
- Heat olive oil in a large skillet over medium heat. Sprinkle a pinch of spices on top of the fillets and place them skin down until the skin gets crispy, about 4 to 5 minutes, then flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky. Flake the salmon into pieces with a fork. Remove the skin and discard (or feed it to your fur babies as a treat).
- Heat corn tortillas on a griddle. Fill with salmon pieces and dollop creamy avocado crema and serve with red onion slices, jalapeño slices, cilantro, and a squeeze of lime juice.
These easy salmon tacos have been playing on repeat at our house lately because they’re so simple and delicious! If you’re looking for ways to shake things up while still maintaining the same flavor framework, check out these optional variations:
- Make blackened salmon tacos using this recipe as a guide for the spice rub.
- Make a salmon burrito bowl. Skip the tortilla and load up a bowl with rice, beans, flaked salmon, fresh Pico de Gallo, and salsa for a super filling meal.
- Use my zucchini salsa verde (a.k.a. fake guacamole) in place of the avocado salsa to save on your grocery bill. Avocados can be quite spendy, but summer squash is usually pretty inexpensive. You’ll be shocked at how well the zucchini imitates the creaminess of the avocado!
Serving & Topping Suggestions
Traditional Mexican-inspired flavors of the salmon fillets provide an ideal canvas for your choice of classic sides, such as beans and rice and a diverse range of taco toppings. Feel free to explore options among these classic sides and zesty toppings:
- Mexican Rice (Arroz Mexicano)
- Salsa Verde Rice
- Cilantro Lime Rice
- Instant Pot Black Beans
- Frijoles de la Olla
- Frijoles Charros (Cowboy Beans)
- Homemade Refried Beans
- Taqueria Salsa Verde
- Spicy Coleslaw For Fish Tacos
- Pickled Red Onions
- Grilled Pineapple Salsa
- Orange, Avocado and Mango Salsa
- Pineapple Mango Salsa
- Strawberry Salsa
Expert Tips & Tricks
- You know when your salmon is finished cooking when it flakes easily. Keep a close eye on it; you don’t want to overcook salmon or it’ll become quite dry.
- Keep the skin on for cooking — the fat in the skin renders to give you even more yummy salmon flavor, and it also acts as a protective barrier for the delicate fish against the searing hot pan.
Frequently Asked Questions
While healthy is a loaded and somewhat subjective term that can mean lots of things to lots of different people, I’d venture to say YES. Salmon is considered a great source of lean protein and heart-healthy omega-3 fatty acids. Add in olive oil, avocado, and oodles of aromatics and you have yourself a wholesome, well-balanced, nutritious meal you can feel good about feeding your family.
(Please note that I am not a certified nutrition professional, and you should always consult with a physician before making any changes to your diet.)
Salmon steaks have quite a few more bones to contend with than fillets, but you certainly can make it work. Just be sure to comb through the meat and ensure you’re not adding any of the pin bones to your tortilla.
Storage & Heating Instructions
For optimal results, gently reheat salmon at a low temperature. Place the fish on a rimmed baking sheet and warm it in a 275 degrees F oven for approximately 15 minutes.
More Taco Recipes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Salmon Fish Tacos
- red onion, slices
- 1 jalapeño, thinly sliced
- chopped cilantro
- Avocado Lime Crema
- Heat olive oil in a large skillet over medium heat. Sprinkle salt, pepper, paprika, and garlic powder on top of fillets and place them skin down until skin is crispy for about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
- Flake the salmon with a fork into pieces. Remove the skin and discard.
- Heat corn tortillas on a griddle. Fill with salmon pieces and dollop with avocado lime crema or salsa and serve with red onion slices, jalapeño slices, cilantro leaves, and a squeeze of lime juice.
- Topping options:
- For optimal results, gently reheat salmon at a low temperature. Place the fish on a rimmed baking sheet and warm it in a 275 degrees F oven for approximately 15 minutes.
Photography by Jenna Sparks
Originally published: September 2022.