Salmon Fish Tacos with Creamy Avocado Salsa

What if I told you that you could have a delicious Lenten dish on your dinner table in 20 minutes? Seriously, this amazing dish is so simple to make, and tastes incredible. My stomach is growling right now as I type this post.

I had never made fish tacos with salmon, but when I saw this recipe I had to give them a try. I have to say they are my new favorite. I topped the fish with a creamy avocado salsa that can easily be made while the salmon is cooking.

You’ll know your salmon is done cooking when it flakes easily—which makes preparing these tacos a cinch. Simply layer the cooked chunks into corn tortillas and top with the creamy avocado salsa. For added heat, add thin slices of jalapeño.

Salmon Fish Tacos with Creamy Avocado Salsa

Ingredients:

Salmon Tacos:

  • 2 teaspoon olive oil
  • 2 salmon fillets, skin on
  • Salt to taste
  • 12 corn tortillas
  • Red onion, slices
  • 1 jalapeno, thinly sliced
  • 1/2 avocado cut up in small cubes

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

Directions:

  1. Heat olive oil in a large skillet over medium heat. Sprinkle a pinch of salt on top of fillets and place them skin down until skin is crispy for about 5 minutes. Cover and cook until fish is cooked through about 8 to 10 minutes, depending on thickness.
  2. Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeno, lime juice, and crema. Blend until creamy. Add salt to taste.
  3. Flake the salmon with a fork into pieces. Remove the skin and discard.
  4. Heat corn tortillas on a griddle. Fill with salmon pieces and drizzle creamy avocado salsa and serve with avocado, red onions, jalapenos, and a squeeze of lime juice.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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