Description
Mexican street-style salmon tacos bring zesty coastal flavors to your dinner table. Crispy grilled fish nestled in warm tortillas creates a perfect balance of fresh ingredients and bold spices that will delight your palate.
Ingredients
Scale
Protein:
- 1 lb (453.6 g) salmon fillet (skin removed)
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Taco Components and Toppings:
- Juice of 1 lime
- 2 cups shredded cabbage (green or purple)
- ¼ cup shredded carrots
- ¼ cup chopped cilantro
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ cup sour cream (or Greek yogurt)
- Juice of 1 lime
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 8 small corn or flour tortillas
- ½ avocado, sliced (optional)
- ½ cup crumbled cotija or feta cheese (optional)
- Extra lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C) or prepare a skillet for stovetop cooking, ensuring an even, hot surface for perfectly cooked salmon.
- Meticulously pat the salmon fillet dry using paper towels to remove excess moisture, which helps achieve a crisp exterior.
- Generously massage the salmon with olive oil, creating a flavorful base for the spice blend of chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Position the seasoned salmon on a lined baking sheet or directly in a preheated skillet, cooking for 12-15 minutes in the oven or 4-5 minutes per side on the stovetop until the fish becomes delicately flaky.
- Once cooked, immediately squeeze fresh lime juice over the salmon to brighten its flavor profile and enhance its natural richness.
- Gently separate the salmon into bite-sized chunks using a fork, ensuring a rustic and appealing texture for the tacos.
- Create a vibrant slaw by combining shredded cabbage, julienned carrots, and freshly chopped cilantro in a mixing bowl.
- Dress the slaw with a zesty mixture of lime juice, olive oil, and a pinch of salt, tossing thoroughly to distribute the flavors evenly.
- Prepare the lime crema by whisking sour cream with tangy lime juice, a hint of garlic powder, and a touch of salt until smooth and creamy.
- Warm the tortillas briefly in a dry pan or microwave to enhance their flexibility and bring out their subtle corn flavor.
- Assemble the tacos by layering the flaked salmon as the base, topped with the crisp slaw, creamy avocado slices, and crumbled cheese.
- Finish by drizzling the lime crema over the tacos and serve with additional lime wedges for an extra burst of citrusy freshness.
Notes
- Swap salmon for tofu or tempeh to create a vegetarian version that’s equally delicious and protein-packed.
- Use Greek yogurt instead of sour cream in the lime crema for a lighter, tangier sauce with added protein.
- Choose corn tortillas for a gluten-free option that provides authentic flavor and crispy texture.
- Prep the slaw and crema ahead of time to streamline cooking and reduce last-minute kitchen stress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg