Go Back
–+ servings
Salmon tacos topped with avocado crema and sliced jalapeño.

Seared Salmon Tacos with Avocado Crema

Print Recipe
Seared Salmon Tacos with Avocado Crema is the perfect twist on the original fish taco recipe and a family favorite! These are super quick and easy to make with deliciously seasoned fillets that are pan-seared, and then flaked over warm tortillas. Serve with cabbage slaw, a drizzle of avocado sauce and other tasty toppings for the most incredible dinner that's ready in less than 30 minutes!
Course Main
Cuisine American, Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 tacos
Calories 136
Author Kim

Ingredients

For the salmon:

  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 pound fresh wild-caught salmon
  • 1 tablespoon extra virgin olive oil or avocado oil

For the avocado crema:

  • 1 large avocado
  • 2 teaspoons lemon or lime juice
  • 1/2 cup plain Greek yogurt or mayo
  • 1 teaspoon hot sauce
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 2 tablespoons water
  • 3/4 teaspoon garlic salt
  • sea salt and ground pepper to taste as needed

For serving:

  • 6 corn tortillas or other favorite tortilla/wrap
  • 1 small bag of cabbage slaw mix
  • fresh cilantro, salsa and any other favorite taco toppings

Instructions

  • Mix all seasonings for the salmon in a small bowl. Feel free to just use about 5 teaspoons of taco seasoning, if preferred. Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon). You will probably not need to use all of the seasoning mix. 
  • In a nonstick pan, add 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 is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
  • While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.
  • Heat tortillas in a skillet over the stovetop or according to package instructions in the microwave and until hot on both sides. 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.

Video

Notes

  • Nutritional information is calculated with seared salmon and tortilla only, additional toppings and Avocado Crema are not included.
  • 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 sauce, 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 it 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 1-2 more minutes.

Nutrition

Serving: 1taco | Calories: 136kcal | Carbohydrates: 8g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 160mg | Potassium: 11mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg