Baked Salmon Tacos
A cozy favorite bringing vibrant colors and flavors together, making every weeknight a delightful culinary adventure.
Ingredients
Main Ingredients
- 1 lb Salmon Fillets Fresh is best, but frozen can work too. Thaw completely before baking.
- 2-3 tbsp Taco Seasoning A homemade mix offers depth—think chili powder, cumin, and paprika.
- 8 pieces Corn Tortillas Grab either soft or crunchy, depending on your texture preference.
- 1 piece Avocado Substitute with guacamole for an instant twist.
- 2 cups Red Cabbage, thinly sliced Adds a refreshing crunch; you can also use green cabbage.
- 1/4 cup Fresh Cilantro, chopped Swap for parsley if cilantro isn’t your favorite.
- 1 piece Lime, juiced The zingy dressing that’ll brighten up the tacos.
- 1/2 cup Greek Yogurt or Sour Cream Use vegan options if preferred.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper. Sprinkle the taco seasoning generously over the fillets, coating them evenly.
Cooking
- Slide the salmon into the oven and bake for 15-20 minutes, or until cooked through and flaky.
- In the last few minutes of baking, warm your corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assembly
- Remove the salmon from the oven and gently flake it with a fork. Layer the salmon onto the warm tortillas, followed by the sliced avocado, red cabbage, and freshly chopped cilantro.
- Drizzle with lime juice and a generous dollop of Greek yogurt or sour cream.
Notes
For healthier swaps, try whole wheat tortillas or use lettuce wraps. Seasonal twists include adding fresh corn or mango salsa in summer, and roasted butternut squash in fall.