Salmon Tacos
Fresh, bright, and ready in about 20 minutes, these Salmon Tacos feature flaky pan-seared salmon paired with crisp cabbage and creamy avocado for a simple, crowd-pleasing meal.
Ingredients
Protein
- 2 pieces salmon fillets
- 2 tablespoons Olive oil For cooking
Tortillas
- 8 small corn tortillas
Veggies
- 1 cup cabbage, shredded
- 1 piece avocado, sliced
Herbs & Citrus
- 1/4 cup cilantro, chopped
- 1 piece lime, juiced
Spices
- Salt and pepper to taste
Instructions
Preparation
- Preheat a skillet over medium heat and add olive oil.
- Season the salmon fillets with salt and pepper and place them in the skillet. Cook about 5–6 minutes on each side or until cooked through.
- Remove the salmon from the skillet and flake it into pieces with a fork.
- In the same skillet, warm the corn tortillas for about 30 seconds on each side.
Assembly
- Place some flaked salmon on a tortilla, top with shredded cabbage, avocado slices, and chopped cilantro.
- Squeeze lime juice over the top before serving.
Notes
Don’t overcrowd the skillet for a nice sear on the salmon. Use medium heat to avoid drying it out. Store leftover flaked salmon in an airtight container for up to 3 days. Variations include spicy seasoning and Asian-inspired toppings.