Go Back
+ servings
Salmon Tacos with Avocado Crema

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. 
Course Entree
Cuisine American, Mexican
Diet Gluten Free
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 450kcal


Pickled Red Onions

  • 1/2 red onion, shaved or very thinly sliced
  • 1/2 cup apple cider vinegar
  • 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
  • Thinly sliced green onion or chopped cilantro for serving
  • 8 corn or flour tortillas, warmed


  • Prepare Pickled Red Onions:
    Place red onions in a medium heat-proof bowl. In a medium saucepan, combine vinegar, 1/2 cup 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, green onion or cilantro, and pickled red onions. Squeeze fresh lime juice overtop, if desired.


  • 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.


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