If you’re in need of a speedy weeknight recipe, give my Salmon Tacos with Creamy Avocado Salsa a try. Made with few ingredients in 20 minutes, these easy fish tacos are wholesome, nutritious, and bursting with flavor. You won’t be able to stop at just one! 

overhead shot of salmon fish taco on a parchment lined sheet tray.

Why I Love This Recipe

If you’ve been following the blog for a while now, you probably know I’m something of a fish taco freak. From my Cod Fish Tacos to my Beer-Battered Baja Fish Tacos, Blackened Fish Tacos to my Shrimp Tacos, there are plenty of ways to wrap seafood up in a tortilla and call it dinner.

Adding creamy avocado salsa gives these salmon tacos a burst of flavor and richness. The salsa can easily be made while the salmon cooks, so dinner will still be ready in just 20 minutes. If you are wanting a dairy-free sauce, this taqueria salsa verde is a great choice.

Whether you’re looking for a pescatarian main or need a Lent-friendly dinner, these salmon fish tacos are the way to go. They make for a super nutritious and feel-good meal that the whole family is sure to love. They’re sure to leave you feeling satisfied, not weighed down. In short, these pan-fried salmon tacos are a weeknight wonder you need in rotation!

Ingredients & Substitutions

As promised, you only need a few simple, whole-food ingredients to make this salmon tacos recipe. Here’s what to grab:

  • Olive Oil – No need to get out the fancy stuff; your regular cooking oil is perfect.
  • Salmon Fillets – Most seafood that you get at the fish counter has been previously frozen (unless you’re one of the lucky few who live near a fishery), so be sure to price compare with the fillets in the frozen aisle. You’ll likely get a better deal while still getting the same quality fish.
  • Spices – Simple seasoning mix of salt, pepper, garlic powder, and smoked paprika to season salmon.
  • Avocado – Creamy, dreamy, green perfection. When blended up into a creamy taqueria-style salsa, it makes for the best salmon tacos sauce.
  • Garlic – If possible, use fresh garlic for a spicier taste. Otherwise, feel free to swap in 1/4 – 1/2 teaspoon garlic powder or minced jarred garlic.
  • Cilantro – Since we’re blending it, feel free to use the stems, too! They’re tender and filled with a deliciously herbaceous flavor.
  • Jalapeño – If you’re not a fan of heat, remember to remove the seeds and white membranes on the inside before blending. That’s where most of the spicy-flavored compound known as capsaicin lives.
  • Lime – Fresh is always best when it comes to citrus. To get the most juice out of your fruit, roll it firmly on the countertop for 10-15 seconds before cutting it open.
  • Crema Mexicana – This creamy, drizzle-worthy sauce is always in our fridge. Feel free to swap in sour cream or plain Greek yogurt instead.
  • Corn Tortillas – If you have the time, make some homemade corn tortillas, but you can certainly use your favorite store-bought variety instead. You can also feel free to swap in flour tortillas if you prefer.
  • Red Onion – Thinly sliced red onion adds color and crunch. You can take things a step tastier by using pickled red onions.

How To Make Salmon Tacos

Step 1: Cook Salmon. Heat olive oil in a large skillet over medium heat. Sprinkle a pinch of spices on top of the fillets and place them skin down until the skin gets crispy, about 4 to 5 minutes, then flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.

Flake the salmon into pieces with a fork. Remove the skin and discard (or feed it to your fur babies as a treat).

Step 2: Make Dressing For Fish Tacos. While the salmon is cooking, blend an avocado, a garlic clove, cilantro, jalapeño, lime juice, and crema until creamy. Add salt to taste.

3 fillets of blackened salmon on a piece of parchment with one of the fillets flaked to show the consistency.

Step 3: Assemble. Heat corn tortillas on a griddle. Fill with salmon pieces and dollop creamy avocado salsa and serve with red onion slices, jalapeño slices, cilantro, and a squeeze of lime juice.

Optional Variations

These easy salmon tacos have been playing on repeat at our house lately because they’re so simple and delicious! If you’re looking for ways to shake things up while still maintaining the same flavor framework, check out these optional variations:

  • Use my zucchini salsa verde (a.k.a. fake guacamole) in place of the avocado salsa to save on your grocery bill. Avocados can be quite spendy, but summer squash is usually pretty inexpensive. You’ll be shocked at how well the zucchini imitates the creaminess of the avocado!
  • Make blackened salmon tacos using this recipe as a guide for the spice rub.
  • Make a salmon burrito bowl. Skip the tortilla and load up a bowl with Cilantro Lime Rice, Black Beans, flaked salmon, fresh Pico de Gallo, and your avocado salsa for a super filling meal.

Expert Tips

  • You know when your salmon is finished cooking when it flakes easily. Keep a close eye on it; you don’t want to overcook salmon or it’ll become quite dry.
  • Keep the skin on for cooking — the fat in the skin renders to give you even more yummy salmon flavor, and it also acts as a protective barrier for the delicate fish against the searing hot pan.
  • Refrigerate avocado salsa. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 5 days.
3 salmon tacos on a piece of parchment with a whole jalapeño to the side.

Frequently Asked Questions

Are salmon tacos healthy?

While healthy is a loaded and somewhat subjective term that can mean lots of things to lots of different people, I’d venture to say YES. Salmon is considered a great source of lean protein and heart-healthy omega-3 fatty acids. Add in olive oil, avocado, and oodles of aromatics and you have yourself a wholesome, well-balanced, nutritious meal you can feel good about feeding your family.

(Please note that I am not a certified nutrition professional, and you should always consult with a physician before making any changes to your diet.)

What sides should I serve with salmon fish tacos?

Mexican Rice (Arroz Mexicano), Salsa Verde Rice, or Cilantro Lime Rice would all be fabulous, as would Instant Pot Black Beans, Sopa de Fideo, Frijoles Charros (Cowboy Beans), or Homemade Refried Beans. You could also add some crunch with my Spicy Coleslaw For Fish Tacos.

Can I use salmon steaks to make fish tacos?

Salmon steaks have quite a few more bones to contend with than fillets, but you certainly can make it work. Just be sure to comb through the meat and ensure you’re not adding any of the pin bones to your tortilla.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Salmon Fish Tacos with Creamy Avocado Salsa

5 (6 ratings)
What if I told you that you could have a delicious dish on your dinner table in 20 minutes? Seriously, these salmon tacos are so simple to make and taste incredible. 

Ingredients

Salmon Tacos:

Garnishes:

  • red onion, slices
  • 1 jalapeño, thinly sliced
  • chopped cilantro

Avocado Salsa:

  • 1 ripe avocado, pitted and peeled
  • 1 clove garlic
  • handful cilantro
  • 1 jalapeno, stemmed
  • juice of 1 lime
  • 3/4 cups crema Mexicana or sour cream

Instructions 

  • Heat olive oil in a large skillet over medium heat. Sprinkle salt, pepper, paprika, and garlic powder on top of fillets and place them skin down until skin is crispy for about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
  • Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, lime juice, and crema. Blend until creamy. Add salt to taste.
  • Flake the salmon with a fork into pieces. Remove the skin and discard.
  • Heat corn tortillas on a griddle. Fill with salmon pieces and dollop with creamy avocado salsa and serve with red onion slices, jalapeño slices, cilantro leaves, and a squeeze of lime juice.

Notes

  • You’ll know your salmon is done cooking when it flakes easily. Make sure to not overcook it.
Check out these optional variations:
  • Use my zucchini salsa verde (a.k.a. fake guacamole) in place of the avocado salsa to save on your grocery bill. Avocados can be quite spendy, but summer squash is usually pretty inexpensive. You’ll be shocked at how well the zucchini imitates the creaminess of the avocado!
  • Make blackened salmon tacos using this recipe as a guide for the spice rub.
  • Make a salmon burrito bowl. Skip the tortilla and load up a bowl with Cilantro Lime Rice, Black Beans, flaked salmon, fresh Pico de Gallo, and your avocado salsa for a super filling meal.
Calories: 478kcal, Carbohydrates: 31g, Protein: 28g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Cholesterol: 88mg, Sodium: 673mg, Potassium: 994mg, Fiber: 7g, Sugar: 3g, Vitamin A: 834IU, Vitamin C: 14mg, Calcium: 110mg, Iron: 2mg