Easy Salmon Tacos Recipes

AMAZING SALMON TACOS

Steps:

• Toss cubed salmon in cumin and chili powder. Set aside.
• Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften.
• Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
• IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
• Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
• Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point).
• Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.

ROASTED SALMON TACOS

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees F. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

SALMON TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning.
• Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon.
• Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork.
• Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa.
• Arrange corn tortillas on a baking sheet.
• Warm tortillas in the preheated oven for about 5 minutes.
• Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.

ROASTED SALMON TACOS

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

ASIAN SALMON TACOS

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

QUICK FISH TACOS

Steps:

• Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
• Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
• Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
• Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.