Salmon Tacos

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Quick and delicious, these salmon tacos are a perfect blend of savory and fresh. They are a fast yet gourmet option for a busy weeknight dinner. Packed with the rich flavors of perfectly cooked salmon and a burst of zesty toppings, they promise to satisfy your taste buds in just minutes.

Course entree, Main Course

Cuisine Mexican

Prep Time 2

Cook Time 10

resting time 5

Total Time 17

Servings servings

Calories 282kcal

Author Beth Neels

Cost $9

Equipment

Ingredients

1 pounds salmon
2 Teaspoons olive oil
1 Teaspoon Chili powder
1 Teaspoon garlic, granulated
1 Teaspoon onion powder
1 Teaspoon ground cumin
1 Teaspoon Mexican oregano
½ Teaspoon coarse kosher salt or sea salt
½ Teaspoon Black Pepper
8 corn tortillas
lime wedges

optional

spicy coleslaw see recipe in notes below

Instructions

Dry off salmon with paper towel.
1 pounds salmon
Add spices to a small bowl.
1 Teaspoon Chili powder, 1 Teaspoon garlic, granulated, 1 Teaspoon onion powder, 1 Teaspoon ground cumin, 1 Teaspoon Mexican oregano, ½ Teaspoon coarse kosher salt or sea salt, ½ Teaspoon Black Pepper
Mix well.
Coat the salmon on both sides with the spice mix.
Add olive oil to a cast iron pan and preheat it over medium-high heat.
Place the filet in when the pan is hot.
2 Teaspoons olive oil
Flip the salmon and sear it on the second side until the internal temperature reaches 130°F, measured in the thickest part of the filet.
Let the fish rest for about five minutes. Flake it up into bite-sized pieces with a fork.
Warm tortillas. Build your tacos with the coleslaw and fish. Garnish with chopped cilantro, hot sauce, and a squeeze of fresh lime juice, and spicy coleslaw, if desired.
8 corn tortillas, lime wedges, spicy coleslaw

Notes

The recipe for the spicy coleslaw is here.

See our guide on how to warm tortillas here.

Store leftover salmon in an airtight container in the refrigerator for three days. Leftovers can be frozen, but the texture will suffer.

Nutrition