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Salmon Tacos with Avocado Crema
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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

Ingredients

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

Instructions

  • 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.

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