Salmon Tacos are so simple to make, and packed with authentic Mexican Flavors! Pull out some fillets and you’ll be enjoying a delicious fish taco in less than half an hour.
We can’t get enough of these easy and delicious salmon fish tacos! I’ve been making them regularly since I figured out the recipe, always topped with my creamy fish taco slaw.
Tacos are a fun and different way to enjoy salmon, and can be ready to eat in less than 30 minutes!
Looking for more ways to cook salmon? Make sure to try my Creamy Tuscan Salmon, Teriyaki Salmon Bowls, and Tandori Salmon Kabobs too.
Why You’ll Love This Recipe
- Fish Tacos with Salmon – Salmon is a healthy and tasty option for making fish tacos. You’ll love how easy it is to turn salmon filets into a Mexican specialty.
- Healthy Dinner Option –This recipe is naturally gluten-free and packed with nutrients from the salmon and veggies.
- Traditional Flavors – This salmon tacos recipe uses my fish taco slaw as the perfect crunchy topping. Add sliced radish and cilantro for an authentic fish taco experience.
Key Ingredients for Salmon Tacos
Here’s what you need to make these tasty fish tacos.
Complete list of ingredients and amounts can be found in the recipe card below.
- Olive Oil: We’ll be cooking the salmon in a non-stick pan, but olive oil ensures that it gets browned and perfect.
- Salmon Fillets: You can use fillets with or without skin. Use fresh fish, or frozen fillets that have been thawed.
- Salt, Pepper, Chili Powder: These simple seasonings are perfect for salmon tacos and give a little bit of heat to the fish.
- Slaw for Fish Tacos: Make this recipe to go on top of the salmon. Trust me, it’s amazing.
- Radishes: Slice them thinly to add extra crunch and a fresh, spicy kick.
- Tortillas: Corn tortillas are traditional, but you can also use flour tortillas if you prefer them.
- Cilantro leaves and lime wedges: Finish off the tacos with these two amazing flavor enhancers.
How To Make Salmon Tacos
- Season Fillets: Drizzle 1 tablespoon of olive oil over the fish and season with salt, pepper, and chili powder.
- Cook Salmon: Heat the remaining oil in a non-stick pan over medium heat. When the oil is shimmering, add the salmon filets, skin side up. Cook for 3-4 minutes until the salmon has a browned crust.
- Cook the other Side: Flip the fillets over and continue cooking until the salmon is fully cooked and can be easily flaked with a fork. Remove from the pan onto a plate and allow to cool for 5 minutes.
- Shred Fish: Use a fork to gently shred the salmon into large chunks for your tacos. Be careful not to shred it too finely.
- Serve: Serve salmon in warmed tortillas topped with fish taco slaw, sliced radishes, fresh cilantro leaves and lime wedges.
Serve fish tacos with cut lime wedges and let everyone squeeze their own lime juice on – it’s part of the fun!
- Use a non-stick pan: I always use a non-stick skillet when I am making fish. If the fish sticks to the pan it will fall apart and get messy.
- Try other fish: This recipe will work with any type of firm-fleshed fish. Try sea trout, mahi mahi, or tuna.
- Start skin-side up: I typically start cooking salmon skin side down, but for salmon tacos, I want the fish itself to have a sear, so I’m doing it the other way.
- Add your favorite toppings: Instead of fish taco slaw, try pineapple salsa or Pico de Gallo. You can also add lime creama, diced avocado, sliced jalapeno, or any other taco toppings you enjoy.
Fish tacos are best enjoyed right away. You can keep any leftover salmon in an airtight container in the fridge for 2-3 days if needed.
How to Warm Tortillas
There are many ways to heat up tortillas, but my favorite way is to use the stove to give them a bit of a char.
- Carefully heat one corn tortilla at a time over a low flame on a gas stovetop. Use tongs to flip the tortilla over after a few seconds. It doesn’t take very long at all, so pay attention! Transfer the tortillas to your tortilla warmer as you go.
- If you have an electric or induction stove, heat a cast iron pan to get it very hot, then add one tortilla at a time and cook for a few seconds on each side.
What To Serve With Salmon Tacos
I have tons of delicious Tex-Mex recipes for you to choose from! Pick a few of these favorites to create your own perfect Salmon Taco meal.
Mexican Rice or Cilantro Lime Rice and black beans or pinto beans are the perfect side dishes for fish tacos with salmon. You can even serve this salmon Chipotle-style, and make burrito bowls with it!
Enjoy tortilla chips with homemade Salsa Ranchera, or the best-ever Guacamole.
For dessert, make Easy Churro Bites! They are baked in a donut hole pan rather than fried and are perfectly poppable, coated with cinnamon and sugar.
You have to get a tortilla warmer! They are a super-simple gadget that makes the world of difference. Depending on your warmer, you can use it in the oven or the microwave, and your tortillas will stay warm and soft until you’re ready to use them.
This is up to you! You can cook the salmon either with or without the skin. If your fillets have skin, I suggest leaving it on, as it helps to protect the fish from drying out. You can remove it after cooking, or let it get crispy in the pan and cut it up to include in the tacos.
Salmon is a very healthy taco filling option! Generally, salmon is high in protein, Omega-3s, and has anti-inflammatory properties.
Salmon Tacos are going to be a new favorite! Be sure to save this recipe by Pinning it so you can make it over and over again.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
- 2 tablespoons olive oil
- 1 ½ pounds salmon filets see note 1, 2
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons chili powder
- 1 batch Slaw for Fish Tacos see note 3
- ¼ cup radishes thinly sliced, optional
- 12 corn tortillas or flour tortillas, see note 5
- cilantro leaves
- lime wedges
- Drizzle 1 tablespoon of olive oil over the fish and season with salt, pepper, and chilli powder.
- Heat the remaining oil in a non-stick pan over medium heat. When the oil is shimmering, add the salmon filets, skin side up. Cook for 3-4 minutes until the salmon has a browned crust.
- Flip the fillets over and continue cooking until the salmon is fully cooked and can be easily flaked with a fork. Remove from the pan onto a plate and allow to cool for 5 minutes.
- Use a fork to gently shred the salmon into large chunks for your tacos. Be careful not to shred it too finely.
- Serve salmon in warmed tortillas topped with fish taco slaw, sliced radishes, fresh cilantro leaves and lime wedges.
- You can use fresh or frozen salmon fillets, just be sure to thaw frozen ones before cooking. Cook fillets with or without skin too – this recipe will work with any salmon fillets you have.
- Other types of firm, meaty fish can be used in this recipe too. Try it with mahi-mahi, sea trout, or tuna.
- Make the slaw for fish tacos just before cooking the salmon. It’s the perfect crunchy topping!
- Add other toppings that you enjoy, such as sour cream, guacamole, and salsa.
- To warm corn tortillas, char them over a flame on a gas stove, or use a hot pan to warm them if you have an electric or induction stove.
- Be sure to use a non-stick pan. Salmon stuck to the pan isn’t fun or tasty!
- Storing: It’s best to enjoy fish tacos right away after cooking. If needed, leftover salmon can be kept in an airtight container in the fridge for 2-3 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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