Salmon Tacos with Avocado-Cilantro Sauce

Crispy Salmon wrapped in corn tortillas, fresh cabbage and avocado-cilantro sauce made in the blender! These fish tacos are so fresh! Fish tacos go best with creamier sauces on top with avocado. I blended the avocado as a sauce which complemented each bite so well.

I love baking salmon but I thought I’d change it up a bit. The salmon was seared in a pan with avocado oil then placed into corn tortillas with cabbage, fresh cilantro and red onions on top! Add some avocado-cilantro sauce with a fresh squeeze of lime and you got yourself a winner.

I’m definitely going to be make more tacos in the near future. I use to make a lot of breakfast tacos but I think I’m getting into a kick for fresh fish tacos! Nest up, crusted halibut tacos? 🙂

For now, I’m going to enjoy these salmon tacos. The best part is the crispness of the salmon when searing in the pan 🙂

Print Recipe

Salmon Tacos with Avocado-Cilantro Sauce

Crispy Salmon wrapped in corn tortillas, fresh cabbage and avocado-cilantro sauce made in the blender! Super fresh and perfect for taco tuesday!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: Salmon Tacos, Tacos

Servings: 2 servings

Author: winnie liong

Ingredients

• 4 corn tortillas
• 1 tbsp olive oil
• 2 4-oz salmon filets
• 1/2 tsp cumin
• 1/8 tsp chili powder
• 1/8 tsp garlic powder
• salt and pepper to taste
• 1 cup shredded cabbage
• lime wedges and fresh cilantro for garnish

Avocado-Cilantro Cream Sauce

• 2 large avocados
• 1/4 cup plain yogurt of choice
• 1/4 cup olive oil
• 1/3 cup cilantro
• juice from 1 lime
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 small jalapeno optional

Instructions

• Place all ingredients for the avocado-cilantro cream sauce into a blender. Process until smooth and leave to side.
• Brush salmon filets with olive oil and sprinkle with cumin, chili powder, garlic powder and salt + pepper to taste.
• Preheat skillet with olive oil to medium heat.
• Place salmon flesh down and cook for 2-3 minutes and then flip to cook the other side for another 4-5 minutes until crispy.
• Heat up your corn tortillas and add a handful of shredded cabbage as the base. Add salmon, avocado-cilantro cream sauce and fresh cilantro on top as garnish!