Salmon Tacos with Avocado Crema

5 from 30 votes
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Sweet and smoky salmon tacos with avocado crema, pickled red onions, and slaw. The BEST salmon tacos recipe packed with nutrient-rich ingredients and bold flavors. 

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Salmon tacos styled on a piece of parchment paper.

These epic salmon tacos may be the most delicious way to up your intake of heart-healthy omega-3 fats.

Between the smoky spices, bright avocado spread, and toasty tortilla, they’ll convince the biggest salmon skeptics to give them a try.

And, if you are new to cooking fish, the broiling method in this recipe makes it FAIL PROOF. It’s a go-to way of preparing salmon that’s slightly crisp on the outside with buttery, flaky flesh within.

They may even become your new go-to fish taco recipe.

How to Make Salmon Tacos

These tacos come together in roughly 40 minutes, making them 100% weeknight-approved.

Salmon tacos topped with red onion, slaw, and avocado.

You can even get a head start by picking the red onion and seasoning the salmon up to 1 day ahead.

The Ingredients

  • Salmon: Flavorful, flaky, and packed with good-for-you nutrients, salmon is a STAR in this recipe. Ask your local fish monger for a 1-lb. piece of center-cut salmon, which will promote more even cooking than tail-end pieces. 
  • Spices: The salmon is seasoned with a sweet + smoky mix of brown sugar, smoked paprika, and garlic powder. You can also use coconut sugar in place of brown sugar, if you prefer.
  • Avocado: You need 1 medium ripe avocado for the crema. The avocado should be soft to the touch, but not squishy to the point of being brown inside. 
  • Sour Cream: I highly suggest seeking out Good Culture brand of sour cream, if you can find it! It comes equipped with gut-friendly probiotic cultures, and luxuriously rich and creamy. 
  • Lime or Lemon: You can either use the juice of 1 lemon or lime for the crema. I personally love the flavor of both!
  • Jalapeño: Fresh jalapeño adds just enough spice to cut through the buttery richness of the avocado. Just make sure to remove the seeds so the heat isn’t too intense.
  • Red Onion: Quick-pickled red onions are one of my favorite taco toppings, and they couldn’t be simpler to make. 
  • Tortillas: Both flour and corn tortillas make an excellent vessel for serving the salmon and slaw.

The Directions

Step 1: Pickle Red Onions. Place red onions in a medium heat-proof bowl.

In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil. Turn off heat and pour vinegar mixture over red onions. Let sit at room temperature.

Pickled red onions in a gold bowl.

Step 2: Prepare Avocado Crema by thoroughly mashing avocado with a fork until mostly smooth. Add remaining ingredients (sour cream through salt), and stir until smooth.

Avocado crema in a pink bowl with a spoon resting on the side.

Step 3: Prepare Salmon by patting the fish dry with a paper towel, and arrange skin side-down. Rub salmon all over with olive oil.

In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, and pepper; mix to combine. Rub spice mixture evenly into flesh of salmon.

Salmon fillets being seasoned and roasted until flaky.

Broil to desired degree of doneness, 8 to 10 minutes. Use a fork to flake salmon into pieces.

Three assembled salmon tacos on a piece of parchment paper.

Step 4: Assemble Tacos by smearing Avocado Crema on each warm tortilla. Top with salmon, shredded cabbage, green onion or cilantro, and pickled red onions. Squeeze fresh lime juice overtop, if desired.

Storage Tips:

  • To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover crema and red onions separately in an airtight storage container for up to 3 days. Rewarm tortillas fresh each time.
  • To Reheat. Gently rewarm leftover salmon on a baking sheet in the oven at 350ºF, or in a covered skillet over medium-low heat.

Tools to Make Salmon Tacos:

Salmon tacos with garnishes on a white platter.

More Fish Taco Recipes to Try:

If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 30 votes

Salmon Tacos with Avocado Crema

Sweet and smoky salmon tacos with avocado crema, pickled red onions, and slaw. The BEST salmon tacos recipe packed with nutrient-rich ingredients and bold flavors. 
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients  

Pickled Red Onions

  • 1/2 red onion, shaved or very thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 Tbsp. sweetener of choice (granulated sugar, maple syrup, or honey)
  • 1 tsp. sea salt

Avocado Crema

  • 1 medium ripe avocado
  • 3 Tbsp. sour cream
  • 1/2 jalapeño, seeds and ribs removed, minced
  • 2 Tbsp. fresh lime or lemon juice
  • 1/4 tsp. sea salt

Salmon Tacos

  • 1 lb. center-cut salmon, skin-on
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. brown sugar (sub coconut sugar)
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 lime, cut into wedges
  • Shredded green cabbage or slaw mix for serving
  • Finely chopped fresh cilantro for serving
  • 8 corn or flour tortillas, warmed
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Instructions 

  • Prepare Pickled Red Onions:
    Place red onions in a medium heat-proof bowl. In a medium saucepan, combine vinegar, water, sweetener, and sea salt. Bring to a boil. Turn off heat and pour vinegar mixture over red onions. Let sit for at least 30 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)
    Drain before using.
  • Prepare Avocado Crema:
    Place avocado in a bowl and thoroughly mash with a fork until mostly smooth. Add remaining ingredients (sour cream through salt), and stir until combined. Set aside until ready to use.
  • Prepare Salmon:
    Preheat oven broiler to HIGH with oven rack 6 inches from heat.
    Pat salmon dry with a paper towel, and arrange skin side-down in a baking dish or rimmed baking sheet covered with foil. Rub salmon all over with olive oil.
    In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, and pepper; mix to combine. Rub spice mixture evenly into flesh of salmon.
    Broil to desired degree of doneness, 8 to 10 minutes. Use a fork to flake salmon into pieces.
  • Assemble Tacos:
    Smear 1 to 2 Tbsp. of Avocado Crema on each warmed tortilla. Top with flaked salmon, shredded cabbage (I like to season the cabbage or slaw with a spritz of lime juice or rice vinegar and pinch of salt), cilantro, and pickled red onions.

Notes

  • To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover crema and red onions separately in an airtight storage container for up to 3 days. Heat tortillas fresh each time.
  • To Reheat. Gently rewarm leftover salmon on a baking sheet in the oven at 350ºF, or in a covered skillet over medium-low heat.

Nutrition

Serving: 2tacos | Calories: 450kcal | Carbohydrates: 34g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Sodium: 725mg | Fiber: 3g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




26 Comments

  1. Ellen says:

    5 stars
    So tasty!

  2. Nelda says:

    5 stars
    What brand tortillas do you use?

  3. Sheree Davis says:

    5 stars
    Delicious! I didn’t have sour cream on hand so I substituted with some ricotta cheese blended really well with ACV and fresh lime juice.

  4. KT says:

    5 stars
    Amazing!

  5. Patricia Aranibar says:

    5 stars
    Fenomenal!

  6. BHStephanie says:

    5 stars
    So easy and delicious

  7. Kimberly Barnes says:

    5 stars
    Enjoyed the flavor combinations. Even my picky eater said ‘not bad’ which is high praise. 😆 I will be making it again.

  8. Estee says:

    Hi looks amazing
    What is the brand of taco you’re using?
    Thank you

  9. Emma says:

    Would Greek yogurt work as a substitute for the sour cream? These look amazing!!

  10. Allison says:

    5 stars
    My kids said these are the best tacos they’ve ever eaten! Thanks for a salmon recipe that my kids are excited to eat.