Some dinners just make me smile before I even sit down, and these salmon tacos are one of them. They’re quick, colorful, and full of fresh flavors that wake up a weeknight. Best of all, they come together in about 20 minutes—perfect for nights when you want something that feels special but doesn’t keep you tied to the stove.
The first time I made these, I was surprised at how satisfying they were. The salmon cooks up buttery and flaky with a smoky chili rub, while the creamy slaw a nd crisp radishes balance everything out.A squeeze of lime at the end is like flipping a switch—suddenly the whole taco comes alive.
Why I Love Making Salmon Tacos
Fish tacos always feel like a little celebration, but salmon takes them in a different direction than the usual white fish. The flavor is richer, and it stands up beautifully to bold seasonings. I like that I don’t need a lot of ingredients to make this dish shine—just salmon, spices, tortillas, and a handful of toppings.
Another reason I make these often? They’re versatile. I can use corn tortillas for a more traditional feel, or flour tortillas when I want something softer and heartier. And when I have friends over, I just set out the salmon, slaw, and toppings and let everyone build their own tacos.
Key Ingredients
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Salmon: Fresh fillets are best, but frozen (thawed and patted dry) works too. Skin-on fillets give a crispy texture that I personally love, but you can remove it if you prefer.
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Seasonings: Chili powder, ancho chili powder, garlic powder, and onion powder. It’s smoky, savory, and just a touch spicy.
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Tortillas: Corn for a slightly chewy, traditional taco; flour for something softer. Warm them before filling so they don’t tear.
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Toppings: A creamy slaw for crunch, sliced radishes for peppery bite, cilantro for freshness, and lime wedges to brighten every bite.
Tips That Make These Tacos Extra Good
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Pat the salmon dry before seasoning—it helps the spices stick and gives a better sear.
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Don’t skimp on the pan heat. You want the skillet hot so the salmon skin crisps up instead of steaming.
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Flake in big chunks rather than tiny pieces. It keeps the tacos from feeling mushy and makes each bite more satisfying.
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Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds. It makes a world of difference in taste and texture.
Make Ahead Tips
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Mix the dry rub ahead of time and keep it in a small jar—it’ll last weeks and makes weeknight cooking even quicker.
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Prep the slaw earlier in the day. The flavors meld as it sits, and it saves time at dinner.
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You can cook the salmon in advance, but I recommend reheating it gently in a skillet rather than the microwave so it stays flaky.
Serving Ideas
I like to serve these tacos with simple sides that don’t compete with the salmon. Mexican-style rice or black beans are great options, but sometimes I just put out tortilla chips and guacamole. On summer nights, a cold margarita or sparkling lime agua fresca pairs beautifully.
If you want to stretch the meal, turn it into a taco spread—add some grilled corn, a bowl of salsa, and maybe even a pineapple salsa for a touch of sweetness.
Storage
These tacos are best enjoyed fresh, but here’s how I handle leftovers:
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Cooked salmon: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.
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Slaw: Stays good in the fridge for about 2 days, but it softens the longer it sits.
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Assembled tacos: Not ideal for storing since tortillas get soggy—store components separately instead.
FAQs
Can I grill the salmon instead of pan-searing?
Yes, grilled salmon gives these tacos a wonderful smoky flavor. Just brush with oil so it doesn’t stick.
What can I use instead of salmon?
Mahi mahi, cod, or even shrimp work well with the same spice rub.
How spicy are these tacos?
They’re mildly spicy. If you like more heat, add a pinch of cayenne or a drizzle of hot sauce on top.
Can I make these tacos dairy-free?
Absolutely. Just use a dairy-free mayo or yogurt base for the slaw, or skip the creamy element altogether and add extra avocado.
What’s the best tortilla for salmon tacos?
Corn tortillas give that authentic taco texture, but flour tortillas are softer and hold together better if you like to load them up.
Crispy Salmon Tacos
These Easy Salmon Tacos are fresh, flavorful, and on the table in just 20 minutes.
Ingredients
For the Salmon
- Salmon fillets – 1 pound, fresh or thawed
- Olive oil – 1 ½ tablespoons
- Kosher salt – 1 teaspoon
- Black pepper – ½ teaspoon, freshly ground
- Chili powder – ½ teaspoon
- Ancho chili powder – ½ teaspoon (or sub with regular chili powder)
- Garlic powder – ¼ teaspoon
- Onion powder – ¼ teaspoon
For Serving
- Tortillas – small, corn or flour, warmed
- Fish taco slaw – homemade or store-bought
- Cilantro – chopped
- Radishes – thinly sliced
- Lime wedges
Instructions
- Pat the salmon fillets dry with paper towels. In a small bowl, mix together salt, pepper, chili powder, ancho chili powder, garlic powder, and onion powder. Rub the spice blend over the flesh side of the salmon.
- Heat olive oil in a large nonstick skillet over medium heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp. Flip and cook another 3–4 minutes, or until the salmon flakes easily with a fork.
- Remove from the pan and let rest for about 3 minutes. Use a fork to flake the salmon into large chunks, discarding the skin if preferred.
- Assemble tacos by filling warm tortillas with salmon, slaw, cilantro, and radishes. Finish with a squeeze of fresh lime juice before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 567Total Fat 27gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 84mgSodium 606mgCarbohydrates 46gFiber 4gSugar 4gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These salmon tacos are proof that a fast dinner doesn’t have to be boring. They’re light yet satisfying, bold yet balanced, and endlessly adaptable. Whether you’re cooking for yourself or feeding a table full of friends, they’re the kind of meal that makes everyone happy.
Next time you’ve got salmon in the fridge and 20 minutes to spare, give these tacos a try—you might just find yourself making them on repeat.
