Salmon Tacos

Updated: Apr 2


There's something very comforting about the familiarity and consistency of Taco Tuesday. So I was only too happy to create these delicious Salmon Tacos. I seasoned the fish with lots of spices, some spicy, and then roasted it in the oven. Once cooked, I filled flour tortillas with salmon, avocado cream, pineapple salsa, and some lettuce. This combination of the kicked up salmon and bright-tasting sala is a perfect match and turned out to be one of my favorites ever, delicious seasoned and light tasting it was perfect.


Ingredients for Salmon Tacos:


Salmon:

2 pounds salmon filet

1 tablespoon olive oil

1 tablespoon lemon juice


Spice Mixture:

1 tablespoon chili powder

1 teaspoon ancho chili powder

3/4 teaspoon onion powder

1/4 teaspoon garlic powder

3/4 cumin

3/4 teaspoon smoked paprika

1 tablespoon olive oil

1 tablespoon lemon juice 1/2 teaspoon kosher salt


Pineapple Salsa:

Click HERE for the recipe


Avocado Cream:

2 avocados

2 tablespoons Greek yogurt

1 tablespoon lime juice


Serve the tacos with flour tortillas, Pineapple Salsa, Avocado Cream, some shreds of lettuce, and fresh limes.


Time-Saving Tip: Combine the spice mixture in advance. The Pineapple Salsa can be prepared up to two hours in advance.


Let's see what we need.


We're ready to cook.



Process the Avocado Cream ingredients together and set aside.


In a small bowl, mix the olive oil and lemon juice. In another small bowl, combine the spices.


Place the fish on a parchment-lined sheet pan. Brush the salmon with the oil mixture and sprinkle the spice mixture on top and gently rub the seasoning into the fish.


Transfer the fish to a preheated 425-degree until and roast for 10-15 minutes. It will take longer for 1 one large fillet to cook versus a few smaller pieces. The fish continues cooking when removed from the oven, so try not to overbake it in the oven.


They're ready! Salmon Tacos are so delicious and fresh tasting. I like to put everything out on a table so everyone can build their own taco. Leftover salmon is also delicious on a salad or sandwich.


Enjoy!


Salmon Tacos:


Salmon:

  • 2 pounds salmon filet

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice


Spice Mixture:

  • 1 tablespoon chili powder

  • 1 teaspoon ancho chili powder

  • 3/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 3/4 cumin

  • 3/4 teaspoon smoked paprika

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice 1/2 teaspoon kosher salt

  • Pineapple Salsa:

  • Click HERE for the recipe

  • Avocado Cream:

  • 2 avocados

  • 2 tablespoons Greek yogurt

  • 1 tablespoon lime juice

  • Serve the tacos with flour tortillas, Pineapple Salsa, Avocado Cream, some shreds of lettuce, and fresh limes.

  • Process the Avocado Cream ingredients together and set aside.

  • In a small bowl, mix the olive oil and lemon juice. In another small bowl, combine the spices. Place the fish on a parchment-lined sheet pan. Brush the salmon with the oil mixture and sprinkle the spice mixture on top and gently rub the seasoning into the fish.

  • Transfer the fish to a preheated 425-degree until and roast for 10-15 minutes. It will take longer for 1 one large fillet to cook versus a few smaller pieces. The fish continues cooking when removed from the oven, so try not to overbake it in the oven.

  • Time-Saving Tip: Combine the spice mixture in advance. The Pineapple Salsa can be prepared up to two hours in advance.


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