Packed with flavor, these salmon tacos combine blackened fish with pineapple pico and a creamy green avocado sauce. win dinner!
If there’s one dinner that always goes well in this house, it’s tacos. Tex Mex, or the American version of the Mexican classic, has endless riffs. So here’s a new favourite: Salmon Tacos with creamy green avocado sauce! Packed with fresh, zesty flavor, these tacos combine blackened salmon with pineapple pico and a creamy green avocado sauce. It’s a healthy and easy dinner that tastes like a restaurant, but you can make it in about 30 minutes. win dinner!
Elements in these salmon tacos
There are a thousand and one ways to make salmon tacos. Modern fish tacos first appeared in Mexico’s Baja California peninsula in the 1950s: the cities of Ensenada and San Felipe claim to have invented the fish taco. The craze then quickly spread across the border to San Diego, where they became popular in the 1980s (thanks in large part to Rubio’s Fresh Mexican Grill).
These salmon tacos are a twist on the idea of a fish taco, but the fish is blackened instead of battered. The star? A quick avocado sauce that’s the epitome of bright, creamy flavor. Here are the items you will need:
- Salmon
- Spices: Cumin, chilli powder, smoked paprika and garlic powder
- Olive oil, butter and lime juice
- pineapple (Optional)
- Pico de Gallo
- Avocado Sauce: Avocado, Greek yogurt, lime and cilantro
- Tortillas
- Red onion (for garnish)
Tips for seared blackened salmon
The fish in this salmon taco recipe is pan seared resulting in a best seasoned crust that’s blackened on the outside! There are a few special features to consider. Here are some tips for blackened salmon:
- A cast iron or stainless steel pan is the best to sear. The blackened appearance on the outside of the fish is best achieved with cast iron or stainless steel, which produce the best Maillard reaction (caramelization). If you only have one non-stick pan, don’t worry: it’ll still taste great! You just won’t get this beautiful tank.
- First bring the salmon to room temperature. Sounds like a skippable step for impatient cooks (like me!), but don’t be tempted! If you take it straight out of the fridge, the inside will be cold while the outside of the fish will be cooked. However, you can save it (read on).
- A food thermometer is useful. It’s easier to cook the salmon to perfection by controlling the internal temperature during this process.
- If the fish isn’t up to temperature, it’s done in the oven. If it’s not quite tempered but the outside is cooked, set your oven to 400 degrees Fahrenheit and finish baking until temperature is reached.
For the avocado sauce
This easy avocado sauce is the crown jewel of this salmon taco recipe! It’s quick and easy to make and even better, it stays green in the fridge! Here are some notes on this killer sauce recipe:
- It’s only 4 ingredients! All you need is avocado, Greek yogurt, lime and cilantro. (And salt, which we don’t count as an ingredient!) Using Greek yogurt instead of sour cream makes it taste light and fresh, and saves a few calories, too.
- Use a food processor or small blender. It won’t make enough for a large blender, but you can try a duplicate recipe in a standard-sized blender.
- It stays green without the need for special storage! It’s true: you don’t have to worry about it browning like guacamole. The acidity of the lime juice naturally turns the avocado green.
Another sauce option? Try this easy avocado cream.
Salmon Taco Fillings
The avocado sauce for these salmon tacos is a must, in our opinion! The savory taste is just the right contrast to the spicy blackened fish. Alternatively, you can get creative with your toppings! We share some ideas on what we did and some alternative options:
- Pineapple Pico: Make a quick pineapple pico by slicing fresh pineapple slices and pairing them with store-bought pico de gallo (or fresh salsa). The result is an explosion of tropical flavors without much extra effort! We love pineapple salsa, but it takes a while to chop.
- Rooster Pico: If you’re feeling in a hurry, just use pico de gallo (fresh salsa), which you can buy in the refrigerated section of your local grocery store.
- Mango Salsa or Pineapple Salsa: do you have more time Make homemade mango or pineapple salsa, or buy some at the store.
- Salad : Salmon tacos also pair great with fish taco salad or Mexican coleslaw.
Tips for reheating tortillas
One last thing on salmon tacos: make sure you heat the tortillas! You just can’t make a good taco out of a cold, chewy tortilla. How to Reheat Tortillas Like a Pro:
- Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds on each side and rotate with tongs. This will lightly char the edges and warm the tortillas. Then throw them in a tortilla warmer!
- Heat them up in the oven. Go to How to Reheat Tortillas. You can also char them with a kitchen torch if you’re a fan of charred tortillas like us.
More taco recipes
Got tacos on your mind? Here are some of our favorite taco recipes:
The description
Packed with flavor, these salmon tacos combine blackened fish with pineapple pico and a creamy green avocado sauce. win dinner!
For the salmon
- 1 supplies wild-caught salmon fillets with skin
- 1 tbsp cumin
- 1 teaspoon every Chili powder, smoked paprika and garlic powder
- ¾ teaspoon kosher salt
- 2 tablespoons Olive oil, plus a drizzle
- 1 tbsp butter (or more olive oil for dairy-free)
- 1 tbsp lime juice
For the tacos
- 1 ripe avocado
- ½ cup Greek yogurt (or sour cream)
- 3 tablespoons fresh lime juice
- 2 a handful of fresh cilantro, tender leaves and stalks, and more for garnish
- ½ teaspoon kosher salt
- ½ cup Pico de gallo (aka fresh salsa, available in the grocery store’s refrigerated section)
- 1 cup chopped fresh pineapple rings, optional (see step 6)
- 8th flour or corn tortillas
- Red onion for garnish
- Bring the salmon to room temperature. (This is important so that it burns properly, otherwise it will get cold inside if you cook it outside. This can also be done by bRinse to make sure there is no “white matter” or albumin. In a large shallow bowl, whisk together 4 cups room temperature water and 3 tablespoons Kosher salt until dissolved. Put the salmon in the water and wait 15 minutes.)
- Combine cumin, chili powder, smoked paprika powder, and garlic powder in a bowl. Pat the salmon dry with a clean towel. Rub with a drizzle of olive oil and sprinkle with ¾ teaspoon of kosher salt spread over the fillets, then the seasoning mix.
- Heat a large cast iron or stainless steel Heat a frying pan (non-stick*) over medium-high heat and add the butter and olive oil. When the butter has melted, add the salmon, skin side up, and cook, until about halfway through the thick part of the salmon, is cooked, 2 to 3 minutes.
- Turn the salmon over (a fish spatula makes it easier). Tilt the pan down slightly and quickly pour the pan juices over the fish a few times. Drizzle with lime juice and pour in the cooking juice several times. Cook 2 to 5 minutes, depending on thickness, until tender and pink in the center (internal temp should be 125 to 130 degrees Fahrenheit in the center when removed)**. Remove from the stove and let stand for 5 minutes. So fCut the salmon into large pieces with a fork. Taste and add more pinches of salt if needed.
- Prepare the Easy Avocado Sauce: Halve and pit the avocado and place both halves in a food processor (or small blender). Add Greek yogurt, lime juice, coriander, and kosher salt and stir until smooth. Store in a sealed jar in the fridge for up to 5 days: it will stay green throughout storage!
- Prepare the Pineapple Pico (optional): Finely chop 1 cup pineapple rings. Then mix it with ½ cup pico de gallo, 1 tablespoon chopped cilantro, and a pinch of salt. Or just use 1 cup pico de gallo to keep it simple!
- Warm up tortillas: Warm and char the tortillas by placing them over an open flame over medium-high heat for a few seconds on each side, turning with tongs until lightly charred and warmed through. (See Reheating Tortillas.)
- Surcharge: Layer the tacos with salmon, salsa, and avocado sauce. Garnish with chopped red onion and chopped coriander and serve.
Remarks
* For best searing, use a stainless steel or cast iron skillet.
**If the salmon isn’t up to temperature when the outside is done, set your oven to 400 degrees Fahrenheit and finish baking until temperature is reached.
- Category: main course
- Method: Cook
- Kitchen: Mexican inspired
- Diet: Gluten free
Keywords: Salmon Tacos, Salmon Tacos Recipe
