Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! They’re easy to make, naturally gluten-free, and ready to go in less than 30 minutes.
¡Feliz año, friends! ♡
We’re kicking off the new year here with this crazy-delicious, nice-and-healthy, super-simple salmon tacos recipe that Barclay and I have been making on absolute repeat lately. Seriously, we cannot get enough of these tacos. And once you take a bite, I’m pretty certain that you’re going to be on board too.
Well first off, the title says it all. These salmon tacos are fabulously easy to make and can be ready to go in less than 30 minutes, making them perfect for anything from busy school nights to fuss-free entertaining on the weekend. They’re also wonderfully hearty and filling, while still made with fresh and healthy ingredients you can feel great about. (They’re also naturally gluten-free if you use corn tortillas.) Thanks to a stellar quick seasoning blend and my best tips on how to perfectly cook salmon, the fish in these tacos is bound to steal the show. And when paired with a juicy orange avocado salsa, your choice of tortillas, and a good final sprinkling of cilantro — well, let’s just say I’m sold that these are the tacos we all need in our lives this year.
So pop some salmon on your grocery list this week, and let’s make some tacos together!
Salmon Tacos Ingredients:
Alright, let’s talk about more about this grocery list. To make these salmon tacos, you will need:
- Salmon: Any variety of salmon filets will do here, with or without the skin.
- Seasonings: We will sprinkle a quick mixture of chili powder, ground cumin, dried oregano, salt and pepper on the salmon — and lots of it! If you would like a spicier seasoning, feel free to also add in 1/4 teaspoon cayenne.
- Tortillas: Corn or flour, you choose!
- Juicy Citrus Salsa: Made with fresh oranges, avocado, red onion, jalapeño, lots of fresh cilantro, and some freshly-squeezed lime juice.
How To Make Tacos:
To make these tacos quickly, we’re going to do a bit of simple multi-tasking. Here’s the order of steps I recommend.
- Mix together the dry seasoning. While your oven heats, whisk together the chili powder, cumin, oregano, salt and pepper until combined. Then lightly pat the salmon filets dry with paper towels, lay them out on a foil-covered baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.
- Roast the salmon. Pop the salmon in the oven and cook at 450°F until it reaches your desired internal temperature. (I always cook mine to 135°F, but the FDA recommends 145°F, measured in the thickest part of the salmon.) You’ve heard me preach this before, but I highly, highly, highly recommend using a meat thermometer (affiliate link) when cooking salmon. It’s the easiest thing in the world to use, and guarantees perfectly cooked salmon every time. Meanwhile…
- Make the salsa. While your salmon is cooking, chop up the oranges, avocado, red onion, jalapeño and cilantro. Toss together in a bowl with some lime juice, plus a pinch of salt and pepper.
- Assemble the tacos. Then once the salmon is ready to go, use a fork to roughly shred it into some large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa, maybe sprinkle on some extra cilantro, and voila! You’re good to go!
Want to change things up? Feel free to:
- Use a different kind of fish. If salmon isn’t your thing, feel free to sub in a different kind of fish. Or shrimp would also be delicious!
- Use a different kind of citrus. In place of oranges, fresh mango, pineapple or peaches would all be delicious too.
- Make these spicier. As mentioned above, feel free to add some extra cayenne to your fish seasoning if you would like. Or just double the amount of jalapeño peppers in the salsa (and/or include the jalapeño seeds, for extra heat).
- Make these milder. If you don’t like any spice in your food, just omit the jalapeños entirely from the recipe.
What To Serve With These Tacos:
Looking for some side dish ideas? Any of these classics would be delicious:
- Chips and salsa (Restaurant-Style Salsa and/or Salsa Verde)
- Mexican Caesar Salad
Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! See notes above for possible ingredient substitutions.
Salmon Taco Ingredients:
- 1 ½ pounds boneless salmon filets
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- small corn or flour tortillas
Juicy Citrus Salsa Ingredients:
- 2 medium oranges, peeled and diced
- 1 large avocado, peeled, pitted and diced
- 1 jalapeño, cored and finely diced
- half of a small red onion, finely diced
- 1 cup chopped fresh cilantro, loosely packed
- 1 lime, juiced (plus extras for serving)
- Heat the oven. Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
- Prepare the salmon. Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture. Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
- Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
- Assemble the tacos. Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!
*The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets. The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F. Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.
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