Salmon Tacos
Fresh, flaky salmon seasoned to perfection, served in warm tortillas with crisp veggies, zesty slaw, and a tangy lime crema. These salmon tacos are quick, flavorful, and perfect for a light yet satisfying meal.
Ingredients
- 1 lb salmon fillets skin removed
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- ½ cup diced tomatoes or pico de gallo
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
- Lime Crema:
- ½ cup sour cream or Greek yogurt
- 2 tbsp lime juice
- ½ tsp lime zest
- Pinch of salt
Instructions
- Season the salmon: In a small bowl, combine chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub evenly over the salmon fillets.
- Cook the salmon: Heat olive oil in a skillet over medium heat. Add salmon and cook for 4–5 minutes per side, until flaky and cooked through. Remove from heat and gently break into chunks.
- Make the lime crema: In a bowl, mix sour cream, lime juice, lime zest, and salt until smooth.
- Assemble the tacos: Warm tortillas, then layer with cabbage, salmon chunks, diced tomatoes, cilantro, and a drizzle of lime crema.
- Serve: Garnish with extra lime wedges and serve immediately.
Notes
- You can grill, bake, or pan-sear the salmon depending on preference.
- Swap sour cream for Greek yogurt for a lighter version.
- Add avocado slices for extra creaminess.
- For a spicy kick, mix in a little sriracha with the lime crema.