Go Back

Easy Salmon Tacos

Delicious and easy salmon tacos topped with zesty slaw and creamy avocado, perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 pound Salmon Fillets (skinless, boneless)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lime Juice (freshly squeezed)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • To taste Salt and Pepper
For the Tacos
  • 8 small Corn or Flour Tortillas
  • 1 cup Cabbage (shredded)
  • 1 large Avocado (sliced)
  • ¼ cup Fresh Cilantro (chopped, for garnish)
  • ½ cup Sour Cream or Greek Yogurt (optional, for drizzle)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix the olive oil, lime juice, garlic powder, cumin, salt, and pepper.
  3. Place the salmon fillets on a baking sheet lined with parchment paper and brush the mixture generously over the salmon.
Cooking
  1. Cook the salmon in the preheated oven for about 12-15 minutes or until it flakes easily with a fork.
  2. While the salmon is cooking, heat the tortillas in a pan over medium heat for about 30 seconds on each side or until warm and slightly toasted.
Assembly
  1. Once the salmon is ready, use a fork to flake it into large chunks.
  2. Place a generous portion of salmon on each tortilla, followed by shredded cabbage and avocado slices.
  3. Drizzle with sour cream or Greek yogurt, and sprinkle freshly chopped cilantro over the top.
  4. Serve with lime wedges on the side for an extra zest.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze tightly wrapped for up to 3 months. Reheat gently to maintain texture.