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Easy, spice-rubbed salmon tacos with coconut-lime crema and avocado on a white plate, with cilantro, lime, and red cabbage in the background.

Easy Salmon Tacos with Coconut-Lime Crema

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 tacos 1x
  • Category: tacos, salmon, main, entree, lunch, dinner, gluten-free, seafood
  • Cuisine: Mexican

Description

Enjoy the anti-inflammatory benefits of omega-3s with this fast and fun salmon taco recipe. These easy, spiced-rubbed salmon tacos are made with just a few ingredients and take less than 20!


Ingredients

Units Scale

Salmon:

  • 10 oz wild caught salmon, cut into 2 fillets
  • 1 tbsp canola oil
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp chili powder
  • Salt
  • 1/2 lime

Crema:

  • 1/4 cup fresh cilantro
  • 1/3 cup plain low-fat Greek yogurt
  • 2 tbsp coconut cream
  • 1 tsp honey
  • 1/2 lime, juiced

Toppings

  • 2 cup red cabbage
  • 1/2 avocado
  • 46 corn tortillas
  • Fresh cilantro (coriander)
  • 1 extra lime

Instructions

  1. Prepare the toppings by shredding the cabbage, thinly slicing the avocado, and cutting the lime into wedges. Set the toppings aside.
  2. Make the crema by whisking together the lime juice, Greek yogurt, coconut cream and honey. Finely chop the cilantro, and add it to the yogurt mixture. Stir the ingredients together and set the crema aside.
  3. On to the salmon! Mix together the ground cumin, dried oregano, chili powder and garlic powder in a small bowl. Rub the spice mix into the salmon, and season generously with salt.
  4. Add the canola oil to a medium saucepan, and turn the stove onto medium heat. When the oil begins to bubble, add the salmon to the pan skin side down.
  5. Brown the salmon on both sides until just cooked through. Squeeze the lime over the salmon fillets halfway through cooking. Allow the salmon to cool slightly, and cut into 4-6 pieces.
  6. Warm the corn tortillas in the microwave, or the oven.
  7. Top each tortilla with red cabbage, a piece of salmon, a spoonful of crema, and a slice of avocado. Serve with fresh lime wedges.


Nutrition

  • Serving Size: 2-3 tacos