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.
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
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