This recipe is inspired by my Mexico trip from a few years ago. We ate fish tacos almost every day while we were there and these Spicy Salmon Tacos were one of my favorites! I knew I had to recreate a version of the recipe that I could make at home.
Since then I’ve been perfecting this recipe over the years while keeping it super easy and simple. It’s great for busy weeknights when you just need dinner fast, but want something flavorful! I could not be more obsessed with these tacos and I know you and your family will love them, too.
WATCH: How to Make Salmon Tacos
Ok, and moment of honesty. Like real life blog life honesty. I’ve made these delicious Spicy Salmon Tacos with my 3 Ingredient Creamy Avocado Lime Dressing about a million times and can vouch for how amazing they are! HOWEVER…I blanked when I photographed these and FORGOT THE AVOCADO LIME DRESSING. What. I know. How. It’s even in the title of this post. I instead just added slices of avocado!
I know, major blogging fail. However, they were still amazing with avocado slices! All this to say: feel free to make these your own. 😉 Whether you go with the avocado lime dressing or stick to simple slices of avocado, I think you’ll really love this recipe, friend!
Best Salmon Taco Ingredients
The Fish
In this case, I used salmon because it’s super nutritious and one of my favorites. If you don’t like salmon, (first of all WHAAAAA???) feel free to use a different type of fish. A meaty white fish, bones removed or trout would work well.
The Filling
I used a mix of corn, shredded cabbage, romaine lettuce, beans, and avocado. I love this mix and balance of flavors and textures but you can use whatever you have at home or throw in you favorite veggies. These tacos are super easy to adapt with what you have!
Extra Seasoning
I used paprika and chili powder which gives a nice spicy kick to the tacos. You could also use cumin, red pepper flakes, oregano or even some fresh chili to turn up the heat! A squeeze of lemon or lime juice always adds a kick of zingy flavor too.
Tortillas
I love these delicious Organic Corn Tortillas and it’s what I use in this recipe, they are naturally gluten free which is an added bonus and taste great. Flour tortillas would also work.
The Dressing
I used my avocado lime dressing which works perfectly and is super easy to make but you could also top with some sour cream, salsa or hot sauce.
These salmon tacos are savory, spicy, soft, crunchy, warm, and cool all at the same time! SOOOOOO times-a-million good. Let’s make these delicious Spicy Salmon Tacos, shall we? 🙂
How to Make Salmon Tacos
These salmon tacos come together quickly with just a few simple steps. Here’s an overview of how to make them:
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Season the Salmon – Mix the paprika, chili powder, salt, and pepper in a small bowl. Rub the seasoning mix evenly over the salmon filets.
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Bake the Salmon – Place the seasoned salmon on a baking sheet and bake at 350°F. If using thawed salmon, bake for 10–15 minutes. If frozen, bake for 20–30 minutes until the salmon is cooked through and flaky.
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Make the Avocado Lime Dressing – While the salmon is baking, blend half an avocado with lime juice and water (instead of yogurt) until smooth and creamy.
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Prep the Toppings – Slice the other half of the avocado into cubes. Rinse the corn and beans, and shred the romaine lettuce and purple cabbage.
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Assemble the Tacos – Warm the tortillas, then layer each one with lettuce, cabbage, beans, corn, baked salmon, avocado cubes, and a generous drizzle of the avocado lime dressing.
What to Serve with Salmon Fish Tacos
These sides pair perfectly with spicy salmon tacos:
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Lime Cilantro Rice – Light, zesty, and a total crowd-pleaser.
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Chips & Homemade Guacamole – Always a favorite!
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Black Bean Salad – Adds freshness and fiber to the meal.
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Homemade Mango Salsa – That sweet and spicy combo is chef’s kiss with the salmon.
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Mexican Street Corn (Elote) – Creamy, tangy, and perfect alongside these tacos.
More like this Salmon Taco Recipe:
- 30-Minute Blackened Salmon Tacos
- Barbecue Salmon & Quinoa
- Easy Mexican Barbacoa Tacos
- Vegan Spicy Thai Tofu Tacos with Peanut Sauce
Salmon Fish Tacos
Ingredients
- 2 salmon filets
- 1/4 tsp paprika
- 1/4 tsp chili powder
- salt/pepper
- 1 avocado
- 1 lime
- 4 corn tortillas
- romaine lettuce (2 leaves)
- 1/2 cup shredded purple cabbage
- 1/3 cup beans
- 1/4 cup corn
Instructions
- Preheat oven to 350 degrees.
- Mix the paprika, chili powder, salt, and pepper in a small bowl.
- Rub the spices over the salmon filets and bake for 10-15 minutes if filet is thawed or 20-30 minutes if cooking from frozen (until the fish is flaky).
- While the salmon is baking, create the 3 Ingredient Creamy Avocado Lime Dressing with water instead of yogurt (to thin it out) and only use half of the avocado.
- Cut the other half of the avocado into cubes.
- When salmon has finished baking, top 4 tortillas with lettuce, cabbage, beans, corn, salmon, and drizzle with the avocado lime dressing.
- Serve and enjoy!
Video
Nutrition
chloe says:
Can I use chicken? This sounds sooo good.
Christine McMichael replied:
Yes, absolutely!
Kathleen says:
This was fantastic! Thanks for sharing. This one will be making a regular appearance.
Paul says:
I actually drooled on myself reading this. Do you think a cajun style seasoning would pair well with the avocado lime sauce or would you recommend a different type of sauce
Catherine Chiprez says:
Well Christine…thank you so much for sharing this crazy good salmon taco recipe like none other! I use recipes from all over the world to cook and then use my husband to taste test! Some recipes are keepers and some…welp get tossed back where they came from for others to enjoy! This was a definite keeper! How refreshing and a great alternative to our bbqed on cedar plank salmon recipe that we’ve mastered! Another salmon recipe we use is a blend of panko and bread crumbs then pan fry it, yum! So those were our two salmon go to recipes and now… thanks to you lovely lady, we’ve got one more! Hooray for the internet and the ability to share recipes across the country!
Christine McMichael replied:
So glad you enjoyed the recipe, Catherine! I’m so excited to hear that this one’s a keeper! 🙂 YAY!
Kunegunda Abbott says:
What kind of beans for the tacos
Christine McMichael replied:
I always love black beans, but any should be fine!
Sherry Lynn Wilber says:
Could I use salmon packets if I don’t have fillets available?
Christine McMichael replied:
Hi, Sherry! I’ve never tried using salmon packets, but I would think that should work just fine! 🙂
Jessica says:
These look amazing! I can’t wait to make them.
Christine McMichael replied:
Thanks, Jessica!
Cait says:
YUM! This sounds amazing.
Christine McMichael replied:
Thank you!
Melanie Smith says:
Oh my God! If I don’t eat this for dinner I will die hahaha. Looks delicious!! Sure I’ll try it.
Christine McMichael replied:
Hahaha! That’s awesome, Melanie. Enjoy the recipe!
Mischa says:
This looks delicious! Definitely bookmarked and need to try asap!
Christine McMichael replied:
Thanks, Mischa!
Jolina - The Unlikely Baker says:
If only we can be on vacation everyday! 🙂 We love fish tacos. We eat them at home at least once a month. We always use halibut or some other white fish though. Salmon is an awesome idea!! And spicy too! We will definitely try this. Yum.
Christine McMichael replied:
Right?!?! That would be the best! That’s so awesome. I would love to try some halibut fish tacos! YUM!
The Golden Girl Diary says:
NEED. THESE. NOW! Oh my goodness. They look amazing!!
xo, Amanda | http://www.thegoldengirldiary.com
Christine McMichael replied:
Haha, they were delicious! Enjoy!
Shane says:
Yum these look simply delectable! Pinning for this weekend 🙂
Kyla says:
These seriously look so good and I love that the inspiration came from your trip to Mexico! Thanks for sharing!
Kyla
Wanderlustkyla.com