Salmon Tacos
Salmon tacos have their origins in the fusion of traditional Mexican cuisine and the Pacific Northwest’s seafood culture. While traditional tacos often feature meats like beef, pork, or chicken, the use of fish, particularly salmon, reflects the region’s abundant salmon fisheries.
This culinary trend gained popularity as chefs began to incorporate local ingredients and flavors, creating a unique twist on classic taco recipes. The combination of fresh salmon, spices, and vibrant toppings like avocado, cilantro, and various salsas creates a delicious and nutritious dish that highlights both Mexican and Pacific Northwest influences.
Today, salmon tacos can be found in many restaurants and home kitchens, showcasing the versatility of tacos and the appreciation for fresh, sustainable seafood.
Ingredients
1 lb. salmon fillet
2–3 teaspoons taco seasoning
2 teaspoons avocado oil
Mango Corn Salsa
1 large mango, diced
1 cucumber, diced
2 ears sweet corn, kernels cut off the cob
1/4 cup finely chopped red or white onions
1/2 cup finely chopped cilantro
1 tablespoon honey
zest and juice of 1 lime
1/2 teaspoon sea salt
one 14-ounce can black beans,
2 avocados cut in small cubes
8 flour/corn tortillas
1/4 cup avocado oil for softening
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some sea salt to the salmon.
Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.
While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
To soften the flour/corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them, so they become more pliable and yummier to eat. Add a couple pieces of salmon; press to gently smash them. Top with salsa. Drizzle of honey. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Salmon Tacos