Salmon Tacos
These easy salmon tacos with avocado slaw and pineapple are the perfect weeknight dinner. Flavor-packed, fresh, and ready in 30 minutes!
Servings 12 tacos
Calories 129kcal
Ingredients
Slaw
- 1 avocado ripe
- ½ cup sour cream
- ¼ teaspoon salt
- 1 lime Juiced and zested
- ½ teaspoon sriracha sauce
- 3 tablespoons cilantro chopped
- 3 cups cabbage thinly sliced
- ½ cup fresh pineapple diced small
Salmon
- 1 pound salmon filet skinless
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1 lime juiced
Serving
- 12 yellow corn tortillas
- Cotija cheese crumbled
- Chopped cilantro
- Lime wedges
- Extra diced pineapple
Instructions
Get prepped
- Smash the avocado until smooth. Dice the pineapple, chop the cilantro, and slice the cabbage.
- Measure all spices for salmon seasoning.½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder
Make the slaw
- In a bowl, combine smashed avocado, sour cream, salt, lime juice and zest, sriracha, and cilantro. Stir until smooth.1 avocado, ½ cup sour cream, ¼ teaspoon salt, 1 lime, ½ teaspoon sriracha sauce, 3 tablespoons cilantro
- Add cabbage and pineapple, tossing gently to coat.3 cups cabbage, ½ cup fresh pineapple
- Refrigerate until ready to use.
Cook the salmon
- Cut salmon into 4 fillets.1 pound salmon filet
- Brush all sides of salmon with about 1 tablespoon of olive oil.2 tablespoons olive oil
- Mix salt, pepper, chili powder, cumin, paprika, and garlic powder together. Sprinkle evenly over salmon.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add salmon and cook for about 4 minutes, until nicely seared.
- Flip salmon and cook for another 3-4 minutes or until fully cooked (it’ll depend on thickness).
- Break salmon into large chunks, squeeze fresh lime juice over the top, and set aside.1 lime
Assemble the tacos
- Warm each corn tortilla in a skillet until lightly charred on both sides. Keep tortillas wrapped in a towel so they stay warm.12 yellow corn tortillas
- Add salmon chunks to each tortilla, then top generously with slaw. Sprinkle with cotija cheese, chopped cilantro, and extra pineapple. Serve with lime wedges.Cotija cheese, Chopped cilantro, Lime wedges, Extra diced pineapple
Notes
- Avoid overcooking the salmon—it's done when it flakes easily with a fork but is still moist.
- Warm tortillas right before serving to keep them soft and pliable.
- Taste slaw before serving and adjust seasonings or add a squeeze more lime if needed.
Nutrition
Calories: 129kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 177mg | Potassium: 325mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg
