Made in less than 20 minutes, these Salmon Tacos are perfect for a busy weeknight! They’re fresh, healthy, and so easy to make. Made with baked salmon and topped with homemade salsa, then served on warm corn tortillas, these tacos will be a hit with your family.
Servings: 4 servings
For the Tacos:
- 1 lb salmon filet
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Corn tortillas
For the Salsa:
- 1 large avocado
- ½ onion diced
- ¼ cup fresh cilantro chopped
- 1 lime juiced
Preheat oven to 400 F and line a baking sheet with parchment paper. Spray the paper with a light coat of cooking spray.
Add the salmon to the sheet pan. Brush or spray the salmon with a light coat of olive oil.
In a small mixing bowl, whisk together the chili powder, garlic powder, salt, and pepper. Sprinkle the seasoning on the salmon.
Bake the salmon until the internal temperature reaches 135 F or until the fish easily flakes when poked with a fork. For a salmon filet that is an inch thick, it will take around 11 minutes.
While the salmon is baking, make the salsa: combine all of the salsa ingredients in a small mixing bowl and mix to combine.
Once the salmon has finished baking and has cooled, shred with a fork. Add the salmon into each tortilla and add salsa on top. Serve immediately.
- The easiest way to tell if the salmon is ready is by using an instant-read thermometer. If you do not have a thermometer, use a fork to press into the thickest part of the salmon gently. If the salmon flakes apart easily, it’s ready to come out of the oven.
- Be careful not to overcook the salmon, as it’ll make it dry.
- Warming the tortillas before serving helps make them more pliable, so they don’t rip. It also makes them tastier! I like to warm mine by placing each tortilla directly on a gas burner for a few seconds per side, turning them with tongs. If you do not have a gas stove, you can warm the tortillas up in a skillet.
- You can easily double or triple the recipe to feed a crowd by adding additional salmon fillets to the sheet pan.
- Make sure to pat dry the salmon before adding the oil and seasoning. Patting it dry helps the oil and season adhere better to the salmon.
Calories: 405kcal | Carbohydrates: 32g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 402mg | Potassium: 988mg | Fiber: 8g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg