Easy Salmon Tacos are packed with flavor. Seasoned pan seared salmon wrapped in warm tortillas and loaded with your favorite toppings.
Take taco night to the next level with tender pan seared salmon packed with flavor. For more seafood Taco Tuesday ideas, try my Beer Battered Fish Tacos and Shrimp Tacos.
Sabrina’s Salmon Tacos Recipe
Taco nights are always a family favorite, and this delicious Salmon Taco recipe puts a spin on the occasion. This is also a great recipe to try with leftovers like Baked Salmon. Simply flake into warm tortillas, add toppings, and this simple dish becomes even simpler. But also, definitely try them with the delicious pan seared salmon loaded with Mexican flavor that i have in this recipe too! I’ve also included easy air fryer instructions below, so be sure to check those out for a stove-free summer dinner option.
Recipe Card
Ingredients
Salmon:
- 1 1/2 pounds Atlantic salmon filet
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 tablespoon black pepper
- 1/4 cup vegetable oil
Tacos:
- 8 flour tortillas , taco sized
- 1 cup fresh pico de gallo
- 1/2 cup cilantro , chopped
- 1/2 cup sour cream
- 1 tablespoon water
- 2 limes , cut into thin wedges
Instructions
Salmon:
- Cut the salmon into 4 filets.
- Season the salmon with chili powder, cumin, paprika, garlic powder, oregano, onion powder, black pepper and chili powder, turning to coat.
- Add the salmon to a large heavy skillet on high heat.
- Cook for 4 minutes on each side.
- Remove the salmon and allow it to rest for 5 minutes before flaking it into pieces.
Tacos:
- Very lightly warm and char just the edges of the tortillas on your stovetop carefully with tongs.
- Add salmon to the flour tortillas
- Top with pico de gallo.
- Stir sour cream and water to thin.
- Drizzle over tacos and garnish with cilantro and serve with lime wedges.
Nutrition
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Sabrina’s Tips
Salmon is easier to cook than you think. You’ll know it is done cooking when it easily flakes when you press down on the surface of the fillet. Use an instant-read thermometer to ensure that the internal temperature has reached 165 degrees. Avoid overcooking, or the fish will dry out.
Table of contents
Can this be made ahead of time?
Cook and flake the fish in advance, but keep it separate from the tortillas and toppings. When you’re ready to serve, you can reheat the salmon and add it to the warm tortillas, pico de gallo, sour cream, and any other toppings you like.
How to Store
- Store: Wrap your leftover tacos in aluminum foil, then place them in an airtight container to keep them fresh. The recipe can stay good in the fridge for 3-4 days.
- Reheat: To reheat the tacos, preheat your oven to 350 degrees. Place the tacos on a baking sheet, wrapped loosely in aluminum foil, and heat them for 10-15 minutes. Reheating in the oven keeps the salmon from drying out but keeps the tortillas crisp.
- Freeze: If you want to freeze the recipe, remove the fish from the tortillas and transfer to a freezer bag or another airtight container. Frozen salmon can keep well for up to 3 months. Thaw in the fridge overnight before reheating.
Air Fryer Method
Preheat the air fryer to 400 degrees. Season the fish and place it skin-side down in the air fryer basket. Cook for 15 minutes, then remove from the air fryer. Let the salmon sit for a few minutes before flaking and adding to warm tortillas.
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