Simple Salmon Tacos Recipe

Take taco night up a notch with these Salmon Tacos. Spiced salmon is nestled into corn tortillas with creamy slaw, luscious avocado and tangy pickled onions.

Quick and easy Salmon Fish Tacos

Looking for a new take on taco night? These simple salmon tacos are a delicious departure from the ordinary, but not really that much more work than the classic beef and cheese tacos we all know and love.

Salmon fish tacos are easy enough for a quick weeknight meal, but upscale enough to host a weekend fiesta.

Salmon Taco Recipe ingredients

• salmon – you’ll need 1 pound of salmon, and this can be either 1 large piece or several smaller fillets.
• chili powder and cumin – the seasonings that will form a bit of a crust on the outside of the salmon and give it a super savory taco flavor. You can also use Salmon Rub if you have it on hand.
• cabbage – we’ll be making an easy slaw to add crunch and freshness to the tacos.
• cilantro – LOTS of cilantro will add a bright flavor and vibrant color to the slaw. If you don’t love this herb as much as I do, you can add a bit less.
• red onion – we’ll also be making a very quick pickled red onion garnish for these salmon tacos.
• vinegar – I like the flavor of cider vinegar for pickled onions, but white vinegar or white wine vinegar also works.
• sugar – for adding a touch of sweetness to the pickled onions.
• salt and pepper – for seasoning and adding flavor to all components of the dish.
• oil – you’ll need a bit for pan searing the salmon. I recommend canola or vegetable oil, since olive oil has a lower smoke point than what we need to get a good sear on the fish.
• tortillas – I prefer corn tortillas for this salmon tacos recipe, but you can also use flour tortillas!
• avocados – adds a creamy richness to this salmon taco recipe.
• sauce – we’ll be using my homemade Fish Taco Sauce as a dressing for the slaw, as well as an additional drizzle garnish to finish the tacos.

How to make Salmon Tacos

1. PICKLE ONIONS. Heat the vinegar, sugar, salt and water to boiling, then pour the mixture over the sliced onions in a bowl. Let this stand at room temperature while you prepare the rest of the ingredients.

2. SEASON SALMON. Sprinkle the salmon with chili powder, cumin, salt and pepper.

3. SEAR SALMON. Heat oil in a large nonstick skillet, then transfer the salmon to the skillet, flesh side down. Let this cook, undisturbed, until the salmon flesh is deep golden brown.

4. OVEN TO FINISH. Flip the salmon so it is skin side down, then transfer it to the oven and continue cooking until the thickest part of the salmon reaches 145 degrees F. When the fish is finished cooking, use a spatula to remove and discard the skin, then break the salmon into large chunks.

5. SLAW. While the salmon is cooking, make the slaw by tossing together the cabbage, cilantro, half of the Fish Taco Sauce and some black pepper until well combined.

6. ASSEMBLE. Divide the salmon among the tortillas, then top with the slaw, pickled onions (drain first), avocado and the rest of the Fish Taco Sauce for drizzling.

Salmon Taco variations

• BLACKENED – Use our recipe for blackened salmon for Cajun-inspired tacos.
• GRILLED – If you’re in the mood to grill, use our grilled sockeye salmon recipe here.
• OVEN SALMON – Don’t feel like searing the salmon on the stovetop? No problem. Use our recipe for simple baked sockeye salmon to do it entirely in the oven.
• MARINATED SALMON – Use our salmon marinade recipe before starting to give the salmon even more flavor.
• AIR FRYER – Love your air fryer? Try these tacos with our air fryer salmon bites.

What to serve with a Salmon Taco

I love these salmon tacos with just the slaw, avocado and Fish Taco Sauce, but feel free to add extra toppings, like:

• salsa
• pico de gallo
• pickled jalapenos
• sliced radishes
• cotija cheese or queso fresco

What to eat with salmon tacos?

Add some side dishes to turn these tacos into a complete meal:

• Mexican street corn salad
• tortilla chips
• oven baked french fries
• refried beans
• Mexican rice

How to store Salmon Fish Tacos

Salmon tacos are best eaten the day they are made, but you can store any leftover salmon and taco fixings in separate containers in the refrigerator for up to a day. Reheat the salmon in a 300 degree F oven until warmed through, then assemble fresh tacos when ready to eat.