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A plate of fresh salmon tacos garnished with lime and cilantro.

Zesty Lime Salmon Tacos

These Zesty Lime Salmon Tacos are a vibrant and flavorful meal, featuring perfectly cooked salmon, a zesty lime-cilantro crema, and fresh toppings, all nestled in warm tortillas.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 tacos
Calories 450 kcal

Equipment

  • Paper towels
  • Large non-stick skillet
  • Small bowl
  • Whisk
  • Fork

Ingredients
  

Main Ingredients

  • 1 lb fresh salmon fillets skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon paprika
  • Salt and black pepper to taste

Taco Components & Toppings

  • 12 small corn or flour tortillas
  • 0.5 cup Greek yogurt or sour cream
  • 1 tablespoon fresh lime juice plus wedges for serving
  • 0.25 cup chopped fresh cilantro plus more for garnish
  • 1 cup shredded red cabbage
  • 0.5 avocado sliced or diced

Instructions
 

Salmon Preparation

  • Pat the salmon fillets dry with paper towels and season them generously with chili powder, cumin, paprika, salt, and pepper.

Cooking the Salmon

  • Heat olive oil in a large non-stick skillet over medium-high heat. Cook the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes until it flakes easily.

Making the Crema

  • While the salmon cooks, whisk together Greek yogurt or sour cream, lime juice, and chopped cilantro in a small bowl to create the lime-cilantro crema.

Warming Tortillas

  • Warm tortillas in a dry skillet for 30 seconds per side, briefly microwave them, or wrap them in foil and warm in the oven.

Assembling Tacos

  • Break the cooked salmon into flakes and assemble the tacos by laying out warm tortillas, adding flaked salmon, shredded red cabbage, avocado, and a generous drizzle of lime-cilantro crema.
  • Garnish with additional fresh cilantro and serve immediately with lime wedges.

Notes

For extra flavor, marinate the salmon in lime juice and a pinch of chili powder for 15 minutes before cooking. Adjust the amount of chili powder and cumin to your preferred spice level. If you don't have Greek yogurt, sour cream works just as well for the crema. Fresh avocado is key for a creamy texture, so choose a ripe one!