Salmon Tacos
Salmon tacos are the tastiest 30-minute dinner for busy weeknights! An easy fish taco recipe with smoky baked salmon and creamy avocado slaw.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
FOR THE SALMON:
- 1 pound center-cut salmon fillet
- 1 tablespoon extra virgin olive oil
- 1 ¼ teaspoons chipotle chile powder this has a kick. Use less according to your tastes.
- 1 teaspoon garlic powder
- 1 small lime zest and juice, divided (about 1 teaspoon zest and 1 1/2 tablespoons juice)
- ¾ teaspoon kosher salt
- Corn or flour tortillas for serving
- Crumbled feta cheese or queso fresco for serving
FOR THE SLAW:
- 1 medium ripe Hass avocado
- ½ cup nonfat plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice
- ½ teaspoon Sriracha or hot sauce of choice plus additional to taste
- 3 cups broccoli slaw mix or shredded cabbage
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
- Stir in the salt, lime zest and juice, and hot sauce.
- Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
- Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
- In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
- With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
- Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
- Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.
Notes
- This salmon on its own has a definite kick and is on the salty side. Don't skip the slaw, which helps to cool it. If you don't have time to make the slaw, try topping the salmon with sliced fresh avocado, a dollop of Greek yogurt, and an extra squeeze of lime juice and a pinch of kosher salt.
- TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover slaw separately in an airtight storage container for up to 3 days.
- TO REHEAT: Very gently rewarm leftover salmon on a baking sheet in the oven at 350 degrees F.
Nutrition
Serving: 1(of 4)Calories: 361kcalCarbohydrates: 16gProtein: 29gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 64mgPotassium: 1189mgFiber: 5gSugar: 2gVitamin A: 737IUVitamin C: 99mgCalcium: 108mgIron: 2mg
