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Salmon Tacos with Avocado Crema

Savory Salmon Tacos with Creamy Avocado Crema Delight

These Salmon Tacos with Avocado Crema offer a delicious and nutritious meal in just 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Pickling Time 30 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pickled Onions
  • 1/2 medium red onion Can substitute with shallots for a milder flavor.
  • 1/2 cup apple cider vinegar White vinegar can be used as an alternative.
  • 1/2 cup water Balances the pickling solution.
  • 1 Tbsp. sweetener (sugar, maple syrup, or honey) Any sweetener works.
  • 1 tsp. sea salt Kosher salt can be used as a substitute.
Avocado Crema
  • 1 medium ripe avocado Frozen avocados can be used if fresh is unavailable.
  • 3 Tbsp. sour cream Can be replaced with Greek yogurt for a healthier option.
  • 1/2 medium jalapeño Adjust quantity to taste or omit for non-spicy version.
  • 2 Tbsp. fresh lime or lemon juice Can substitute with lemon juice if lime is unavailable.
  • 1/4 tsp. sea salt
Salmon
  • 1 lb. center-cut salmon, skin-on Can substitute with trout or other fatty fish.
  • 1 Tbsp. extra-virgin olive oil Use coconut oil or butter for different flavor profiles.
  • 1 Tbsp. brown sugar Coconut sugar can be used as an alternative.
  • 1 1/2 tsp. smoked paprika Regular paprika or chipotle powder works if smoked isn’t available.
  • 1 tsp. garlic powder Fresh garlic could be used as an alternative.
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper Adjust to taste.
Taco Assembly
  • 1 medium lime Cut into wedges for serving.
  • shredded green cabbage or slaw mix Other greens like romaine can be used.
  • finely chopped fresh cilantro Optional; can be replaced with parsley.
  • 8 pieces corn or flour tortillas Warmed; any wrap can be used as a substitute.

Equipment

  • mixing bowl
  • Baking Sheet
  • Broiler
  • knife
  • cutting board

Method
 

Pickling Onions
  1. In a bowl, combine the vinegar, water, sweetener, and salt. Bring to a boil and pour over the thinly sliced onions. Let them sit for 30 minutes at room temperature for the perfect tang (up to 2 hours if you have time!). Drain before using.
Prepare Avocado Crema
  1. Mash the avocado until smooth in a bowl, and mix in the sour cream, minced jalapeño, lime juice, and salt. Stir until combined and creamy, then set aside to let the flavors meld.
Broil Salmon
  1. Preheat your broiler to HIGH. Pat the salmon dry and place it skin-side down on a baking sheet. Rub with olive oil, and in a small bowl, mix brown sugar, smoked paprika, garlic powder, salt, and pepper; generously coat the salmon with this mix. Broil for 8 to 10 minutes until the salmon is opaque and flakes easily.
Assemble Tacos
  1. Spread 1-2 tablespoons of avocado crema on each warmed tortilla. Flake the salmon and top it with crunchy shredded cabbage, fresh cilantro, and pickled onions. Serve with lime wedges for added brightness.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 6IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Optional: Garnish with additional cilantro for an extra pop of freshness. Exact quantities are listed in the recipe card below.

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