Salmon Tacos

Easy blackened Salmon Tacos will be your new weeknight favorite, with flaky and tender salmon, your favorite toppings, and an easy cilantro lime sauce.

These healthy and delicious blackened Salmon Tacos include flavorful salmon wrapped in a corn tortilla, topped with cabbage, red onions, cilantro, and an easy cilantro lime sauce. Lauren Allen

View the print-ready version of this recipe.

These Salmon Tacos are a weeknight staple.

I love meals, like these salmon tacos, that appear impressive ,but are one of the quickest meals out there. The salmon is broiled for less than 10-minutes, and the cilantro lime sauce is so easy. I strongly suggest taking an extra 10 minutes to make your own corn tortillas while the salmon is cooking; it truly makes such a big difference! If you want over-the-top goodness, whip up so quick pickled red onions for topping. Include those details and these are one of my favorite tacos of all time (along with my favorite chicken street tacos, of course).

How to Make Salmon Tacos

Cook Salmon: Pat salmon dry with a paper towel and place on a foil lined baking sheet. Rub oil all over top of salmon flesh. In a small bowl, combine spices and lime zest. Rub mixture onto flesh of salmon. Broil on upper middle rack for 8 to 10 minutes (140 degrees F on a thermometer) or until salmon flakes with a fork. Remove from oven and tent with foil to rest.

Lauren Allen

Make Cilantro Lime Sauce: Add all ingredients to a food processor and blend cilantro lime sauce until smooth.

Lauren Allen

Assemble Tacos: Warm corn tortillas on a hot, dry skillet, flipping once. Break salmon into pieces then place a spoonful of salmon on a tortilla. Top with cabbage, pickled onions, sauce, and cilantro. Spritz with fresh lime juice and add hot sauce if desired.

Lauren Allen

Salmon Tacos

Serves 4

Prep 10 minutes Cook 10 minutes Total 20 minutes

Salmon:

• 1 pound center-cut salmon, skin-on
• 1 Tablespoon extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small lime, zested (reserve juice for sauce)

Tacos:

• 8 corn tortillas, or flour tortillas, warmed
• 1 cup finely shredded green cabbage, or coleslaw mix
• 1/2 cup pickled red onion, or fresh chopped red onion
• 1/4 cup fresh chopped cilantro
• Hot sauce, for serving

Cilantro Lime Sauce:

• 1/2 cup plain Greek yogurt
• green onions, chopped
• 1/2 cup fresh cilantro, or more, to taste
• 1 clove garlic
• fresh lime juice

Preheat oven to high broil.

Prep Salmon: Pat salmon dry with a paper towel, and place on a foil lined baking sheet. Rub oil all over top of salmon flesh. In a small bowl, combine spices and lime zest. Rub mixture onto flesh of salmon.

Broil on upper middle rack for 8 to 10 minutes (140 degrees F on a thermometer) or until salmon flakes with a fork. (Or Bake at 400 degrees F for 15-20 minuntes). Remove from oven and tent with foil to rest.

Cilantro Lime Sauce: Add all ingredients to a food processor and blend until smooth.

Assemble Tacos: Warm corn tortillas on a hot, dry skillet, flipping once. Break salmon into pieces and place a spoonful of salmon on a tortilla. Top with cabbage, pickled onions, sauce, and cilantro. Spritz with fresh lime juice and add hot sauce if desired.

Lauren Allen

Notes

Serving size: 4 ounce salmon, 2 corn tortillas, 2 tablespoons sauce

Air Fryer Salmon Tacos: Heat air-fryer to 400 degrees F. Grease basket or use a liner. Cook salmon, skin-side down, for about 7-10 minutes.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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