Seared Salmon Tacos with Avocado Crema are the perfect twist on the original fish taco recipe! I love fish tacos, but I’m not really loving the lack of nutrients in tilapia and other white fleshy fish usually used for fish taco recipes. I’m also always trying to incorporate more salmon into my diet because I know how healthy it is.
I’ve made grilled salmon, baked salmon, broiled salmon, and blackened salmon. I like salmon okay, but none of my salmon experiments have really been knock your socks off incredible… that is, until this past week. I came across a recipe from Heather Christo for Asian Salmon Tacos and decided to give her method for searing the salmon a try. It worked beautifully and, I must say, my rub wasn’t too shabby either!
For the seared salmon tacos, start with about 13 ounces of salmon and rub about half a tablespoon of extra virgin olive oil over the tops and sides. Combine the seasonings in a small bowl and then rub plenty of seasoning over the top and sides of the salmon. Refrigerate salmon for at least 30 minutes to allow the flavors to meld together.
Mission Foods® has introduced new lines of Gluten Free Tortillas, Digestive Health Tortillas, and Carb Balance Tortillas; that maintain the classic tortilla flavor you love, while being conscious of your health and dietary needs. For these seared salmon tacos, I used Mission® Gluten Free Tortillas and they were the perfect vessel for holding all of my seared salmon deliciousness. They feature all of the goodness and softness of a great tasting tortilla without the gluten. Now you can enjoy them at your next meal and stay true to your dietary needs. At this time, the gluten free variety are only available on the West Coast.
I could literally go on and on about the wonderful flavor of this salmon, not to mention the cooking method that gave it the most lovely flakiness and texture. Even if you’re not feeling tacos, this is a salmon recipe that could totally stand on its own. The salmon would work well paired with myriad of side dishes or use it as the protein in a salad. If you’ve been trying to find a way to love salmon, give this seared salmon recipe a try… you WON’T be disappointed!
- 12 ounces-1 pound fresh salmon, about 2 fillets (wild-caught is best)
- 1 tablespoon extra virgin olive oil, divided
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 1 large avocado
- 2 teaspoons lemon juice
- ½ cup plain Greek yogurt (I use nonfat.)
- 1 teaspoon hot sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- ¾ teaspoons garlic salt
- sea salt to taste, as needed
- 6 Mission Tortillas or other favorite tortilla/wrap
- 1 bag of slaw mix (For the pictures in the post, I used Trader Joe's Cruciferous Crunch shredded salad; which was lovely.)
- fresh cilantro, salsa and any other favorite taco toppings
- Mix all seasonings, for the salmon, in a small bowl. Rub salmon with about ½ tablespoon extra virgin olive oil and then seasoning mix (don't forget to rub down the sides of the salmon) (you will not use all of the seasoning mix). Refrigerate salmon at least 30 minutes to allow for seasonings to meld into the flesh of salmon.
- Meanwhile, combine all crema ingredients in a blender and blend until smooth.
- In a nonstick pan, add about ½ tablespoon extra virgin olive oil and heat to medium-high. When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing was perfect- you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
- Heat tortillas in nonstick pan or panini maker until hot on both sides and a little crispy.
- Top tortillas with slaw/salad mix and fresh cilantro. Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with avocado crema or guacamole and/or any other favorite taco topping.
- Enjoy... I know you will! One of my personal favorite recipes on the blog!
*The recipe for avocado crema will make more than enough for these tacos. I love having extras for egg wraps, omelets, salad dressing and sandwich spread. If you prefer not having leftover crema, consider cutting ingredients in half for the tacos.
*For the "drizzle look" of the avocado crema on tacos, cut off the very end of one corner of a plastic baggie (a very small cut). Load the baggie with a couple of spoonfuls of crema and then squirt crema out of the cut as you move back and forth across the tacos.
*If your salmon fillets are extra thick, you may want to cook them for a 1-2 more minutes.
Something to think about….
Are you a fish taco fan? Have you ever given salmon tacos a try?
What’s your favorite way to cook salmon?
Thanks Mission Foods for sponsoring this post and helping me to create these delicious seared salmon tacos. I have been compensated in exchange for this post in the form of payment, product or experiences.