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Salmon Tacos

These quick and flavorful Salmon Tacos combine juicy salmon with a refreshing slaw and zesty crema, perfect for a cozy dinner or entertaining guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 pound salmon fillet, skin removed Firm, fresh salmon works best; individual portions are also fine.
  • 1 teaspoon smoked paprika For depth; use regular paprika if unavailable.
  • 1/2 teaspoon ground cumin Adds warm earthiness.
  • 1/2 teaspoon chili powder Adjust for heat; swap for chipotle powder for a smoky kick.
  • 1/2 teaspoon kosher salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil High heat stable oil for searing; avocado oil is a great substitute.
For Assembly
  • 8 small corn or flour tortillas Corn for authentic texture, flour for softer foldability.
  • 1 cup shredded cabbage or quick slaw Adds crunch and brightness.
  • 1/4 cup cilantro, chopped Fresh herbs brighten the whole dish.
  • 1 lime zest and juice Citrus lifts the salmon and the slaw.
For the Crema
  • 1/2 cup Greek yogurt or sour cream Swap for sour cream for a richer sauce.
  • 1 tablespoon mayonnaise (optional)
  • 1 teaspoon honey
  • 1 tablespoon hot sauce or Sriracha
Optional Toppings
  • to taste sliced avocado, pickled red onion, radish slices, extra lime wedges, cotija or feta Add cheese if you like.

Method
 

Cooking the Salmon
  1. Pat the salmon dry and season both sides with smoked paprika, cumin, chili powder, salt, and pepper. Let it sit while you warm a skillet.
  2. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the salmon and sear for 3 minutes on the first side; you should see a golden, slightly charred edge.
  3. Flip and cook another 2–4 minutes depending on thickness. The fish should flake easily with a fork but remain moist inside.
Make the Crema and Slaw
  1. While the salmon cooks, stir together the crema: Greek yogurt, honey, hot sauce, a squeeze of lime, and a pinch of salt. Taste and adjust.
  2. Toss shredded cabbage with lime zest, lime juice, cilantro, and a pinch of salt to make the quick slaw.
Assemble the Tacos
  1. Flake the cooked salmon into bite-sized pieces with two forks. Assemble the tacos: tortilla, a spoonful of slaw, a few flakes of salmon, a drizzle of crema, and your choice of toppings.
  2. Serve immediately and squeeze an extra lime wedge over the top for bright, finishing acidity.

Notes

Store leftover salmon and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a 300°F oven for 8–10 minutes or in a skillet over low heat with a splash of water to keep it moist.