Description
Flaky, seasoned salmon nestled in warm tortillas, topped with a vibrant and creamy avocado crema. A quick, healthy, and delicious meal perfect for any night of the week.
Ingredients
Scale
- For the Salmon:
- 1.5 pounds salmon fillet, skin removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Avocado Crema:
- 2 ripe avocados, pitted and peeled
- ¼ cup fresh lime juice (from about 2 limes)
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 2–4 tablespoons water, to reach desired consistency
- Salt and freshly ground black pepper to taste
- For the Tacos:
- 8–12 small corn or flour tortillas
- Optional toppings: shredded cabbage or lettuce, diced red onion, pickled jalapeños, Pico de Gallo, crumbled cotija cheese, extra lime wedges
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- 2. Pat salmon dry. Place on baking sheet. Drizzle with olive oil and spread evenly.
- 3. In a small bowl, whisk chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle over salmon, coating all sides. Season with salt and pepper.
- 4. Bake salmon for 12-15 minutes, until cooked through and flakes easily.
- 5. While salmon bakes, make the crema: In a blender or food processor, combine avocados, lime juice, cilantro, and garlic. Blend until smooth.
- 6. Gradually add water, 1 tablespoon at a time, blending until desired consistency is reached. Season with salt and pepper.
- 7. Once salmon is cooked, remove from oven and let cool slightly. Flake salmon into bite-sized pieces using two forks.
- 8. Warm tortillas according to package directions (skillet, microwave, or over flame).
- 9. Assemble tacos: Divide flaked salmon among warm tortillas. Drizzle generously with avocado crema. Add optional toppings.
- 10. Serve immediately with extra lime wedges.
Notes
Store cooked salmon and avocado crema separately in airtight containers in the refrigerator for up to 2-3 days. Reheat salmon gently in a skillet or microwave. Reheat tortillas just before serving. Avocado crema is best consumed within 24-48 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400-500 (will vary based on portion size and toppings)
- Sugar: Approx. 4-6g
- Sodium: Approx. 300-500mg (will vary based on added salt and seasonings)
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 25-35g
- Fiber: Approx. 7-10g
- Protein: Approx. 30-40g