The Best Salmon Taco Recipe

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5 from 3 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.



Serve with:


  1. Mix cumin, chili powder, dried oregano, garlic powder, salt, and pepper together in a small bowl.
  2. Season the flesh side of the salmon all over, gently pressing it into the salmon. 
  3. Heat oil in a cast iron skillet over medium heat.
  4. 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.
  5. While the salmon is cooking, throw together the Creamy Avocado Sauce and Cilantro Lime Slaw.
  6. Use two forks to flake salmon into large pieces, then place in corn tortillas with slaw and avocado sauce and enjoy!



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.