Citrus-Glazed Salmon Tacos with Avocado Slaw

Quick and easy, these salmon tacos are a bright and tasty option for Mexican night. A simply seasoned salmon fillet is topped with a fresh avocado salsa for a flavorful, satisfying bite.

Tacos are always a good idea — whether it’s Cinco de Mayo, Taco Tuesday, or a casual weeknight. These salmon tacos combine citrusy, spiced fish with creamy avocado salsa, crisp cabbage and tangy cheese for a balanced, fresh meal.

Fresh salmon is rubbed with lime and spices, pan-seared until just cooked, then flaked into warm tortillas and finished with avocado salsa, cabbage and crumbled cotija or feta. The result is bright, satisfying and ready in minutes.

Ingredients

What you’ll need to make these salmon tacos:

• Salmon: Boneless, skinless fillets work best. Wild-caught sockeye is great, but use what’s available.
• Oil: Olive oil for cooking; coconut oil is a suitable alternative.
• Salmon seasonings: Lime juice, chili powder, cumin, onion powder, paprika, salt and pepper.
• Avocado salsa: Avocado, red onion, cilantro, garlic, lime juice, olive oil, salt and pepper.
• Tortillas: Flour or corn tortillas (or gluten-free varieties) warmed before serving.
• Cabbage: Thinly sliced red or green cabbage for crunch.
• Cheese: Crumbled cotija or feta adds a salty finish.

How To Make Salmon Tacos

• Brush salmon with olive oil and season with chili powder, cumin, onion powder, paprika, salt and pepper. Cook in a skillet over medium-high heat until just done (or until internal temperature reaches 145°F). Drizzle with lime juice.
• Combine avocado salsa ingredients in a bowl: diced avocado, red onion, cilantro, jalapeño (optional), minced garlic, lime juice and olive oil. Toss gently and season with salt and pepper to taste.
• To assemble, flake the cooked salmon into pieces and place in the center of warmed tortillas. Top with thinly sliced cabbage, avocado salsa and crumbled cotija or feta. Serve immediately.

Can you use frozen salmon?

Fresh salmon is ideal, but thawed frozen fillets work well. Make sure frozen salmon is fully thawed and well-patted with paper towels to remove excess moisture before seasoning and cooking.

What’s the best way to cook the salmon?

Pan-searing in a hot skillet with a little oil is fast and easy and adds a bit of crispness. Alternatively, grill for a smoky flavor or bake at 400°F for about 12 minutes until cooked through. Any method yields delicious tacos when the salmon is tender and flaky.

Recipe Variations

Try these simple variations to tailor the tacos to your taste:

• Add heat with a pinch of cayenne or extra jalapeño.
• Swap lime for lemon if preferred.
• Use mango-avocado salsa or a classic guacamole instead of the avocado salsa.
• Top with sliced jalapeños, sour cream, or refried beans for extra richness.

Serving Suggestions

These salmon tacos pair well with Mexican-inspired sides such as Spanish rice, guacamole, red cabbage slaw, avocado crema or cilantro-lime rice. Choose one or two sides for a complete meal.

More Salmon Recipes

• Honey Sriracha Salmon
• Maple Mustard Salmon
• Salmon Patties
• Salmon Salad

If you enjoyed this Salmon Tacos recipe or other recipes on the site, please leave a star rating and share your experience in the comments below.