Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
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.
Calories: 159kcal | Carbohydrates: 12g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 236mg | Potassium: 337mg | Fiber: 2g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg