Description
Delicious and vibrant Salmon Fish Tacos featuring tender baked salmon cubes seasoned with taco spices, topped with a creamy avocado yogurt sauce and crisp cabbage slaw, all wrapped in warm tortillas. Quick to prepare and perfect for a healthy, flavorful meal in under 20 minutes.
Ingredients
Scale
Salmon
- 1 ½ pound salmon fillet (center cut, cut into 1 inch cubes)
- 1 ½ tablespoons taco seasoning
- 1 tablespoon olive oil
Sauce
- ½ medium avocado
- ½ cup plain yogurt
- 1 teaspoon kosher salt (or more to taste)
- 1 large lime (juiced)
- ¼ cup cilantro (chopped)
Slaw
- 10 oz cabbage (shredded)
- ¼ cup red onion (chopped)
- 1 jalapeño (thinly sliced)
- ½ cup cilantro (chopped)
- 1 lime (cut into wedges)
Others
- 12 small tortillas (corn or flour)
Instructions
- Preheat and Prepare Salmon: Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper to prevent sticking and ease clean-up.
- Season and Bake Salmon: Place the salmon on a cutting board, pat dry, and cut into 1-inch cubes. Transfer to the baking sheet, drizzle with olive oil, sprinkle the taco seasoning evenly, and toss gently to coat. Spread the salmon in a single layer. Bake for 7 minutes until cooked through and flaky.
- Make Avocado Yogurt Sauce: While the salmon bakes, combine avocado, plain yogurt, chopped cilantro, lime juice, and kosher salt in a food processor or blender. Blend until smooth and creamy, creating a rich, tangy sauce for the tacos.
- Prepare Cabbage Slaw: Place shredded cabbage in a bowl and gently squeeze with your hands to soften it slightly. Add the avocado-yogurt sauce and mix well. Adjust salt to taste as needed for balanced flavor.
- Heat Tortillas and Assemble Tacos: Warm tortillas by toasting on a gas stove or microwaving briefly until flexible. Build each taco by layering slaw first, then baked salmon pieces, sliced jalapeños, and chopped cilantro. Serve with lime wedges and optionally add salsa or hot sauce for extra heat. Enjoy immediately.
Notes
- For a spicier kick, add extra jalapeños or hot sauce as desired.
- You can substitute plain yogurt with Greek yogurt for a thicker sauce.
- Use corn tortillas for a gluten-free option.
- Leftover salmon can be refrigerated in an airtight container for up to 2 days and used in salads or wraps.
- To soften cabbage more, you can massage it with a little lime juice and salt for extra flavor.
