What goes well with fish tacos?

Fish tacos pair well with most Mexican or Southwest-inspired sides: chips and guacamole or corn salsa , Mexican rice, refried beans, or black bean soup. A Southwest salad or Southwest pasta salad would be great too!

Why are fish tacos so good?

The magic of fish tacos lies in their almost paradoxical combination of light, flaky fish inside of a seared spice crust, the warm tortilla, and the cool, creamy sauces. Every bite hits such a variety of textures and flavors that you have to keep going back for more! And these blackened salmon tacos were designed to maximize all of those experiences!

10 Minute Salmon Taco Recipe

Name: The Best Salmon Taco Recipe
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 lb. salmon; 1 tablespoon olive oil; 2 teaspoons cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Kosher salt; fresh cracked pepper; corn tortillas; Creamy Avocado Sauce; Cilantro Lime Slaw

The Best Salmon Taco Recipe

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5 from 2 reviews

This quick and easy salmon taco recipe comes together in just 10 minutes and is loaded with tons of fresh flavors! The blackened salmon is earthy and meaty, the sauce and toppings are fresh and bright, and the warm corn tortillas wrap it all up in a perfect, subtle sweetness that everyone will love.

Author: Kylie
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Yield: 4-8 tacos 1x
Category: Main Dish
Method: Stove Top
Cuisine: Mexican

Ingredients

Scale

1 lb. salmon
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt
fresh cracked pepper

Serve with:

Instructions

Mix cumin, chili powder, dried oregano, garlic powder, salt, and pepper together in a small bowl.
Season the flesh side of the salmon all over, gently pressing it into the salmon.
Heat oil in a cast iron skillet over medium heat.
Add salmon, skin side down, (in batches if needed) and cook each side for about 2-3 minutes or until it forms a dark brown golden crust.
While the salmon is cooking, throw together the Creamy Avocado Sauce and Cilantro Lime Slaw.
Use two forks to flake salmon into large pieces, then place in corn tortillas with slaw and avocado sauce and enjoy!

Equipment

large sauté pan

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Notes

Make sure to properly thaw frozen fish fillets for this salmon taco recipe. If you have time, thaw the salmon in the fridge overnight. If you forget, put the fillets in a bowl (still in their plastic packaging) and run cool water over them to slowly thaw them. Never leave fish out at room temperature, submerge in warm water, or use the defrost setting on your microwave. And don’t try to cook salmon from frozen.

You’ll know the fish is done when it flakes easily. Use a fork to gently press into the thickest part of the salmon. If it flakes apart easily then it’s ready.

Warm your corn tortillas. To make corn tortillas more flexible, and allow them to release more of their natural sweetness, drop them in a hot lightly oiled skillet one at a time, heating them for 10-15 seconds per side. Otherwise, heat over an open flame on a gas stove for about 10-15 seconds per side.

Find it online: https://midwestfoodieblog.com/10-minute-salmon-taco-recipe/