Receta Salmon Tacos
These Salmon Tacos are topped with homemade fresh salsa and a cilantro avocado sauce which will thrill your taste buds. This delicious and satisfying recipe is perfect for game day or a family dinner!
Salmon Tacos
I am so happy to be sharing this beloved Salmon Taco recipe which I have been making in many different iterations over the years. Invite the whole family over for this one because it makes about 24 small tacos, depending on how you portion it. This recipe actually is a treasure trove of multiple recipes. Let me explain..
The Salmon
There’s the salmon itself which is marinated in fresh squeezed lemon & lime juice, olive oil, cilantro, salt and pepper. The salmon makes a fabulous meal on its own. Soaked in a simple marinade it’s great served with rice or your favorite side dish. To prepare ahead and save time, you can marinate the salmon the night before.
I always choose sustainable caught Norwegian organic salmon whenever it’s available. If you come across this particular variety at your local grocery store or fish market I suggest you try it. It’s a little pricey but it is the most buttery, velvety, incredible salmon I have ever had, hands down. I have tried several varieties and this one really makes a difference. Alternatively, you can opt for wild caught which will be more lean and slightly (or not so slightly) gamier in flavor. While that’s not necessarily a bad thing, it does have a stronger flavor that is probably a bit too strong for this particular recipe. I always recommend whatever is freshest, look for that sustainable label and don’t be afraid to ask your local fishmonger lots of questions.
The Toppings
This fresh salsa uses red onion, ripe tomatoes, cilantro, a spritz of fresh lemon and lime juice, finished with salt and pepper. On these salmon tacos, it’s served as an ingredient in the tacos but on its own makes an incredible appetizer served with crispy tortilla chips.
The avocado sauce uses fresh avocado, plain Greek yogurt (or sour cream), fresh lime juice, cilantro, salt and pepper. I often use plain Greek yogurt as a substitute for sour cream because it tastes the same, has the same consistency and is a healthier option. Specifically, I use whole milk plain Greek yogurt but you can use reduced fat or fat free as well. In this recipe the avocado sauce is the magic that brings everything together. It also stands on its own as a dip for chips or veggies, as a delicious salad dressing or even as a sandwich spread.
This recipe is heavy on cilantro. If you are not a fan of cilantro you can substitute the same amount of Italian parsley and everything will still taste great.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Ingredients for Salmon Tacos
Salmon & Marinade:
1-½ lbs Salmon fillets (2 large or 4 small fillets- it will be further divided for the tacos)
2 tablespoons olive oil
2 tablespoons fresh squeezed lemon juice (½ lemon) ½ lemon sliced *optional
1 tablespoon fresh squeezed lime juice (½ of a lime)
¼ lime sliced *optional
¼ cup fresh cilantro, chopped
2 tablespoons of butter
Kosher salt (I suggest ½ teaspoon) and fresh cracked pepper to taste Avocado Sauce:
1 ripe Hass avocado, peeled, pitted
½ cup Greek yogurt or you can substitute the same amount sour cream ¼ cup Cilantro, chopped
1 tablespoon fresh lime juice (½ lime)
salt (start with ¼ teaspoon and add from there) and fresh cracked pepper to taste
Fresh Salsa:
2 cups ripe tomatoes, diced
1½ cups red onion (1 medium onion), chopped
¼ cup cilantro, chopped
spritz of fresh lemon juice, 1 lemon wedge spritz of fresh lime juice, 1 lime wedge
salt (start with ½ teaspoon) and fresh cracked pepper to taste
For assembling the tacos:
24 hard taco shells *have extra on hand, just in case
24 small size soft corn tortillas *have extra on hand, just in case
Cilantro, chopped
Mexican cheese blend, shredded
Queso Fresco, grated
Kosher salt & pepper to taste
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I used both hard taco shells along with small soft corn tortillas, but you can use whichever you prefer. I like using both because you have the crunch of the hard shell contained within a soft tortilla.
I opted for the corn tortillas over the flour ones because they always hold up better to all the ingredients inside the tacos. The tacos are much better when heated (as directed on the respective packages) in the oven or toaster oven before serving. You can keep them warm on the table by wrapping them in a tea towel on a plate or in a basket.
Kitchen Tools Needed for Salmon Tacos
handheld citrus juicer
sharp vegetable knife
food processor
large cutting board
cheese grater
baking pan
mixing bowl
small and medium serving bowls
I hope you enjoy this Salmon Taco recipe as much as my family does! If you like this recipe you may also enjoy Couscous Fritters (which goes well with fish) and Avocado Hummus. Sara Maniez Serving Size: 2 tacosSalmon TacosThese Salmon Tacos have homemade fresh salsa and a cilantro avocado sauce which will thrill your taste buds. This delicious and satisfying recipe is perfect for game day or a family dinner!20 minPrep Time 30 minCook Time 50 minTotal Time Save Recipe Print Recipe IngredientsSalmon & Marinade:1-½ lbs Salmon fillets (2 large or 4 small fillets)2 tablespoons olive oil2 tablespoons fresh squeezed lemon juice (½ lemon)½ lemon sliced *optional1 tablespoon fresh squeezed lime juice (½ of a lime)¼ lime sliced *optional¼ cup fresh cilantro, chopped2 tablespoons of butterKosher salt (I suggest ½ teaspoon) and fresh cracked pepper to tasteAvocado Sauce:1 ripe Hass avocado, peeled, pitted½ cup Greek yogurt or you can substitute the same amount sour cream¼ cup Cilantro, chopped1 tablespoon fresh lime juice (½ lime)salt (start with ¼ teaspoon and add from there) and fresh cracked pepper to tasteFresh Salsa:2 cups ripe tomatoes, diced1½ cups red onion (1 medium onion), chopped¼ cup cilantro, choppedspritz of fresh lemon juice, 1 lemon wedgespritz of fresh lime juice, 1 lime wedgesalt (start with ½ teaspoon) and fresh cracked pepper to tasteFor assembling the tacos:24 hard taco shells *have extra on hand, just in case24 small size soft corn tortillas *have extra on hand, just in caseCilantro, choppedMexican cheese blend, shreddedQueso Fresco, gratedKosher salt & pepper to tasteInstructionsStir the olive oil, lemon and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least a ½ hour or more. You can also marinade overnight in the refrigerator.Preheat oven to 350 degrees F. Bake salmon for 25-30 minutes (30 minutes always works for me). While the salmon is cooking you can prepare the avocado sauce, fresh salsa and slice the cabbage and lettuce.Avocado Sauce: In a food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt and pepper. Process until smooth and then transfer to a bowl. Tip: You can also spread it with a spoon OR transfer it to a condiment container to make it easier to apply to the tacos.Fresh Salsa: Combine the diced tomato, chopped onion, chopped cilantro spritz of lemon and lime. Add salt and pepper to taste.When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing for the tacos. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!Cuisine: American | Recipe Type: Seafood6.6.14http://amandascookin.com/salmon-tacos/ Amanda Formaro, AmandasCookin.com Calories 277 cal Fat 26 g Carbs 14 g Protein 2 g Click Here For Full Nutrition, Exchanges, and My Plate Info About Latest Posts