Salmon Tacos
Salmon tacos for a fast dinner — Cajun salmon tacos, mango lime salmon tacos, blackened salmon tacos, chipotle salmon tacos — easy enough for a Tuesday night.
★ dinner
dinnerIngredients
- Salmon
- Cajun seasoning
- Mini tortillas
- Lettuce
- Red onion
- Cucumber
- Avocado
- Lime juice
- Chives
- Yogurt
- Feta
- Chilli
Instructions
- 1First, take the skin off the salmon and cut into small chunks. Move the salmon into a bowl and add the Cajun seasoning.
- 2To make the sauce, add a whole avocado, the juice of 1 lime, a handful of fresh chives and a tablespoon of yogurt to a blender until smooth.
- 3Add your salmon into the airfryer or oven for 15-20 minutes until cooked.
- 4Ribbon your cucumber, chop your lettuce and onion and cut up a few more fresh chives & the chillies. Also warm up your tortillas in the oven for a couple minutes.
- 5Now it’s time to assemble. Add the lettuce, red onion & cucumber to the tortilla. Add your cooked salmon pieces, spoon over some of the avocado sauce then garnish with chives, chilli and crumbled feta.
- 6ENJOY
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Open in Pepper →Salmon Cooks Faster Than Taco Night Expects
A salmon fillet goes from cold to flaky in about 10 minutes, which makes it one of the easiest things to build a taco around. Season it hard, get a little char on the outside, and flake it right into warm tortillas.
Cooks on Pepper reach for these when the ground beef is still frozen and dinner needs to happen anyway, or when they want taco night to feel a little different without more work.
Every recipe here is a real weeknight plate: Cajun Salmon Tacos on mini tortillas, mango lime salmon tacos with corn and cucumber, blackened salmon tacos with a cheese blend, chipotle salmon tacos with honey and crushed red pepper, and Simple Salmon Tacos by Molly Yeh with olive oil, honey, and lime zest.
Quick Tips
- 1
Pat the salmon dry
Blot both sides with paper towels before seasoning so the spice sticks and the fish sears instead of steaming.
- 2
Get the pan hot first
Heat a cast iron skillet 3 to 4 minutes over medium-high before the salmon goes in, and don't move it for the first 3 minutes.
- 3
Pull it at 125
Take the salmon off the heat around 125°F in the thickest part; it keeps cooking a minute or two while it rests.
- 4
Warm the tortillas
Toast mini tortillas 20 to 30 seconds a side in a dry skillet so they bend instead of cracking under the fish.
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