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. 

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.

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.

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.

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.

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

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:

• Rimmed Baking Sheet: I love that this one is non-stick, which makes for easy cleanup.
• Citrus Juicer: To help get every last drop of lemon or lime juice!

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!