Salmon Tacos
These healthy and delicious blackened Salmon Tacos include flavorful salmon wrapped in a corn tortilla, topped with cabbage, red onions, cilantro, and an easy cilantro lime sauce.
If you love seafood recipes be sure to try our Crab Cakes, Grilled Fish Tacos, or Kung Pao Shrimp.
These Salmon Tacos are a weeknight staple.
I love meals, like these salmon tacos, that appear impressive ,but are one of the quickest meals out there. The salmon is broiled for less than 10-minutes, and the cilantro lime sauce is so easy. I strongly suggest taking an extra 10 minutes to make your own corn tortillas while the salmon is cooking; it truly makes such a big difference! If you want over-the-top goodness, whip up so quick pickled red onions for topping. Include those details and these are one of my favorite tacos of all time (along with my favorite chicken street tacos, of course).
How to make Salmon Tacos:
Cook Salmon: Pat salmon dry with a paper towel and place on a foil lined baking sheet. Rub oil all over top of salmon flesh. In a small bowl, combine spices and lime zest. Rub mixture onto flesh of salmon. Broil on upper middle rack for 8 to 10 minutes (140 degrees on a thermometer) or until salmon flakes with a fork. Remove from oven and tent with foil to rest.
Make Cilantro Lime Sauce: Add all ingredients to a food processor and blend cilantro lime sauce until smooth.
Assemble Tacos: Warm corn tortillas on a hot, dry skillet, flipping once. Break salmon into pieces then place a spoonful of salmon on a tortilla. Top with cabbage, pickled onions, sauce, and cilantro. Spritz with fresh lime juice and add hot sauce if desired.
More Salmon Recipes:
Baked Salmon
Salmon Bowls
Hot Honey Salmon Bowls
Cedar Plank Salmon
Air Fryer Salmon Bites
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Salmon Tacos
Easy blackened Salmon Tacos will be your new weeknight favorite, with flaky and tender salmon, your favorite toppings, and an easy cilantro lime sauce.
Course Main CourseCuisine Mexican
Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes
Servings 4
Calories 329kcal
Author Lauren Allen
IngredientsSalmon:1 lb. center-cut salmon , skin-on1 Tablespoon extra virgin olive oil1 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon kosher salt¼ teaspoon freshly ground black pepper1 small lime , zested (reserve juice for sauce)Tacos:8 corn tortillas , or flour tortillas, warmed1 cup finely shredded green cabbage , or coleslaw mix1/2 cup pickled red onion , or fresh chopped red onion1/4 cup fresh chopped cilantroHot sauce , for servingCilantro Lime Sauce:1/2 cup plain Greek yogurtgreen onions , chopped1/2 cup fresh cilantro , or more, to taste1 clove garlicfresh lime juiceUS Customary – Metric
InstructionsPreheat oven to high broil.Prep Salmon: Pat salmon dry with a paper towel, and place on a foil lined baking sheet. Rub oil all over top of salmon flesh. In a small bowl, combine spices and lime zest. Rub mixture onto flesh of salmon.Broil on upper middle rack for 8 to 10 minutes (140 degrees on a thermometer) or until salmon flakes with a fork. (Or Bake at 400 for 15-20 minuntes). Remove from oven and tent with foil to rest.Cilantro Lime Sauce: Add all ingredients to a food processor and blend until smooth.Assemble Tacos: Warm corn tortillas on a hot, dry skillet, flipping once. Break salmon into pieces and place a spoonful of salmon on a tortilla. Top with cabbage, pickled onions, sauce, and cilantro. Spritz with fresh lime juice and add hot sauce if desired.
NotesServing size: 4oz salmon, 2 corn tortillas, 2 Tablespoons sauce
Air Fryer Salmon Tacos: Heat air-fryer to 400 degrees F. Grease basket or use a liner. Cook salmon, skin-side down, for about 7-10 minutes.
NutritionCalories: 329kcal | Carbohydrates: 27g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 84mg | Potassium: 731mg | Fiber: 4g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg
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