Salmon Tacos Recipes

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SALMON TACOS



Salmon Tacos image

This easy salmon tacos with avocado slaw recipe is the best way to eat salmon! Spicy salmon with a cool, crunchy slaw. Simple and healthy!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 30m

Number Of Ingredients 16

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))
3/4 teaspoon kosher salt
Corn or flour tortillas (for serving)
Crumbled feta cheese or queso fresco (for serving)
1 medium ripe Hass avocado
1/2 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
1/4 cup chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : ServingSize 1 (of 4), Calories 361 kcal, Carbohydrate 16 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 64 mg, Fiber 5 g, Sugar 2 g

AMAZING SALMON TACOS



Amazing Salmon Tacos image

Absolutely, hands down, no doubt about it, the best recipe for fish tacos! Do your chopping ahead of time, as these tacos cook up fast! Fresh and light in taste, the flavor of delicious Alaskan Wild Salmon shines in this dish. You may also substitute halibut, or a similarly firm textured fish in place of the salmon. The leftovers are great served cold over a salad! I adapted this recipe from my mom's method of preparing salmon tacos.

Provided by Sitka Sound

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb salmon, skinned and cut into one inch cubes
1 tablespoon cumin
1 teaspoon chili powder
2 tablespoons olive oil
1 medium yellow onion, chopped
2 limes, quartered
2 (8 ounce) cans diced tomatoes with green chilies, drained (like Rotel)
1/2 bunch fresh cilantro, chopped
1 bunch green onion, chopped

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.

Nutrition Facts : Calories 259.6, Fat 12.4, SaturatedFat 1.9, Cholesterol 52.1, Sodium 561.8, Carbohydrate 13.5, Fiber 2.7, Sugar 2.5, Protein 25.5

ROASTED SALMON TACOS



Roasted Salmon Tacos image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

3/4 pound green cabbage, cored and finely shredded
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
1/4 cup good white wine vinegar
3 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper
Olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon fillet, skin removed
2 teaspoons chipotle chile powder
1 teaspoon grated lime zest
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed lime juice, divided
12 (6-inch) corn tortillas
4 ripe Hass avocados, seeded and peeled
3/4 teaspoon Sriracha

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.

SALMON TACOS



Salmon Tacos image

I am a newlywed and made these tacos after I had something similar at a restaurant in town. My husband loved them and thinks I am a brilliant chef and a perfect wife!

Provided by jenthevideogirl

Categories     Main Dish Recipes     Taco Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons lemon juice
1 dash Cajun seasoning
4 (3 ounce) fillets salmon fillets, thawed if frozen
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 tomato, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
8 corn tortillas
½ cup shredded mild Cheddar cheese
½ cup sour cream
½ cup guacamole

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.

Nutrition Facts : Calories 650.4 calories, Carbohydrate 67.6 g, Cholesterol 84.5 mg, Fat 30.6 g, Fiber 14.5 g, Protein 32.3 g, SaturatedFat 13 g, Sodium 979.6 mg, Sugar 5.4 g

SALMON TACOS



Salmon Tacos image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon coriander
Pinch cayenne
2 1/2 pounds salmon fillet
1 cup apple cider vinegar
1/4 cup 80/20 blend oil
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon lime juice
1 1/2 pounds cabbage, shredded
1 cup julienned carrots
1/2 cup chopped scallions
12 flour tortillas
2 tablespoons grapeseed oil
6 lime wedges

Steps:

  • For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.
  • Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
  • Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.
  • For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.
  • Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using.
  • For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.
  • Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)
  • Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving.

GRILLED SALMON TACOS WITH AVOCADO SALSA



Grilled salmon tacos with avocado salsa image

Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 11

1 tbsp smoked paprika
2 tsp ground cumin
4 skinless salmon fillets
200g natural yogurt
1 garlic clove , crushed
2 ripe avocados , stoned, peeled and diced
1 red onion , finely chopped
2 large tomatoes , deseeded and finely chopped
2 limes , juice of 1, 1 cut into wedges
small pack coriander , chopped
8 tacos shells

Steps:

  • Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
  • While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
  • Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

ASIAN SALMON TACOS



Asian Salmon Tacos image

This Asian/Mexican fusion dish is ready in minutes-perfect for an on-the-run-meal! If the salmon begins to stick, add 2-3 tablespoons of water and continue cooking. -Marisa Raponi, Vaughan, Ontario

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound salmon fillet, skin removed, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 tablespoon olive oil
Shredded lettuce
8 corn tortillas (6 inches), warmed
1-1/2 teaspoons black sesame seeds
Mango salsa, optional

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.

Nutrition Facts : Calories 335 calories, Fat 16g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic exchanges

SALMON FISH TACOS WITH ASIAN SLAW



Salmon Fish Tacos with Asian Slaw image

Do you love fish tacos? Do you love Asian flavors? These salmon tacos are the best of both worlds.

Provided by Richtaylor

Categories     Mexican Fish Tacos

Time 35m

Yield 6

Number Of Ingredients 11

1 cup white wine vinegar
3 tablespoons sesame oil
1 tablespoon white sugar
1 tablespoon soy sauce
1 teaspoon lime juice
1 (16 ounce) package coleslaw mix
¼ cup sliced green onions
1 tablespoon olive oil
2 (4 ounce) fillets salmon
salt and ground black pepper to taste
6 (6 inch) corn tortillas

Steps:

  • Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
  • Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
  • Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.5 g, Cholesterol 21.9 mg, Fat 13 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 2.5 g

SALMON TACOS



Salmon Tacos image

Combine this nutritious fish with south-of-the-border staples -- tortillas, cilantro, lime -- for an unexpected microwave meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 9

1 1/4 pounds salmon fillet
Coarse salt and ground pepper
2 tablespoons fresh lime juice (from about 1 lime)
4 scallions, thinly sliced on the diagonal
1 cup packed fresh cilantro, coarsely chopped
1/2 cup reduced-fat sour cream
8 whole-wheat tortillas (6-inch)
4 cups shredded romaine lettuce
2 medium carrots, peeled into strips

Steps:

  • Place salmon in a 2- to 2 1/2-quart shallow microwave-safe dish with a lid. Season with salt; drizzle with 1 tablespoon lime juice. Sprinkle with scallions and 1/4 cup cilantro. Cover, and microwave on high 7 minutes, until fish is cooked through. Pour off any liquid from dish; using a fork, flake fish.
  • Meanwhile, in a small bowl, stir together sour cream, remaining tablespoon lime juice, and remaining 3/4 cup cilantro. Season with salt and pepper.
  • Stack tortillas between 2 white paper towels. Microwave on high for 45 seconds, or until warmed through. Arrange lettuce and carrots down center of each tortilla; top with salmon. Drizzle lightly with sauce, and fold in half. Serve 2 tacos per person, with remaining sauce.

Nutrition Facts : Calories 434 g, Fat 16 g, Fiber 18 g, Protein 36 g, SaturatedFat 3 g

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From honest-food.net


SALMON TACOS RECIPE | COUPLE IN THE KITCHEN
Fresh cilantro, for garnish. Fresh jalapeno slices, for garnish. Salmon taco sauce, optional, recipe listed in above blog post. Season the top of the salmon with salt, pepper, cumin and paprika. Grill the salmon and cobs of corn at 400 degrees for 8-10 minutes. Shave the corn from the ear, mix with lime juice, pico de gallo, salt and pepper.
From coupleinthekitchen.com


20-MINUTE SALMON FISH TACOS WITH QUICK CABBAGE SLAW
2016-04-27 Instructions. In a small bowl whisk together 1 tablespoon mayonnaise or yogurt, 1 tablespoon lemon juice and ¼ teaspoon kosher salt. Place the salmon on a foil lined baking sheet or broiler pan. Coat the salmon with the mayonnaise mixture. Place the salmon on the top rack of the oven. Broil on high for 10-15 minutes, until the salmon flakes ...
From realfoodwholelife.com


CRISPY SALMON TACOS #RECIPE #FOOD #FORYOU #TACOS #FOODRECIPE
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From youtube.com


CHILE LIME SALMON TACOS — LET'S DISH RECIPES
Instructions. In a medium bowl, combine all the ingredients for the slaw. Cover and refrigerate until serving. Preheat oven to 425 degrees. Brush a large baking sheet with olive oil. Place salmon on prepared baking sheet. Sprinkle the salmon with lime juice and zest. In a small bowl, combine the chili powder, garlic salt, cayenne, salt and pepper.
From letsdishrecipes.com


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