Salmon Street Tacos
Moist salmon laced with a sublime blend of fresh lime, chili powder, cumin, onion, and smoked paprika. The coating is earthy, smoky, and tangy and transforms simple salmon into a show-stopping meal. Add your favorite taco toppings and dinner is ready in about 20 minutes.
I can’t wait for you to make this salmon dish. The coating comes together in 5 minutes, and it’s a pantry-friendly blend of spice rack spices and fresh lime juice. The thickness of the coating clings to every inch of the salmon; which means every bite is brimming with flavor.
Since the salmon is roasted, it’s ready in about 10 minutes. Talk about the ultimate meal for a busy night. While the salmon roasts, you can warm the tortillas (corn and/or flour) and prep your toppings and sides.
I love the combination of flavors and textures in these street tacos. The salmon is smoky and tangy, the purple cabbages adds vibrant color and crunch, and the avocado adds a buttery, creamy richness to every mouthful. Feel free to add more of the toppings you love, including sour cream, salsa, and hot peppers.
This recipe works with chicken and shrimp too. You can use the same ingredients you use for the salmon to coat thin chicken breasts or tenders, or large/jumbo shrimp. Roast the chicken for about 15 to 20 minutes, until cooked through. The shrimp should be finished cooking in about the same time as the salmon, about 8 to 10 minutes.
Salmon Street Tacos
Ingredients
- 1 1/2 pounds salmon fillets
- Salt and freshly ground black pepper
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 8 to 10 street taco-size tortillas, flour or corn, or a combination, warmed if desired
Suggested Toppings
- Fresh avocado
- Sliced or shredded red or green cabbage
- Lime wedges
- Chopped green onions
- Fresh cilantro leaves
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Arrange the salmon on the prepared pan and season with salt and black pepper.
- In a small bowl, whisk together the lime juice, chili powder, cumin, onion powder, and paprika. Spoon the mixture all over the top of the salmon.
- Bake for 8 to 10 minutes, until the salmon is fork-tender
- Break salmon into small portions and place on the tortillas. Top with desired toppings.