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3 sockeye salmon tacos on a rectangular grey plate with 2 lime wedges
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Easy Sockeye Salmon Tacos with Chunky Avocado Salsa

Wild sockeye salmon is IDEAL for making a wholesome taco filling that requires no pre-marinating nor takes a lot of time to assemble. Using classic taco spices, warm corn tortillas, and a creamy avocado salsa, you won't need any mayo or cheese either. Make Taco Tuesday a reality you can enjoy in 20 minutes.
Course Appetizer, Main Course
Cuisine American, Mexican
Diet Gluten Free, Low Fat, Low Lactose
Keyword easy weeknight meal
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 200kcal
Author Agile Test Kitchen

Equipment

  • 1 baking sheet

Ingredients

  • 8 ox sockeye salmon skin on or off
  • 1 teaspoon olive oil, plus additional to line to baking sheet or cooking oli of your choice
  • taco seasoning, see recipe below or 1 Tb taco seasoning of your choice
  • 6-8 ea corn tortillas 4 inch

Homemade Taco Seasoning

  • 1 tsp chili powder
  • 1 teaspoon paprika smoked or sweet paprika
  • ½ teaspoon cumin ground
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ tsp oregano
  • ½ teaspoon table salt use ¼ teaspoon for low salt

Chunky Avocado Salsa

  • 1 ea avocado, diced about 4 oz, without the seed
  • 2 Tb lime juice about 1 lime sqeezed
  • 1 Tb cilantro chopped
  • ⅛ teaspoon table salt

Optional Garnishes

  • lime wedges
  • hot sauce

Instructions

  • Preheat the oven to 375 degrees F. Place the rack in the upper third or middle part of the oven.
  • Remove the pin bones from the salmon. Run your finger across the the fillet, feeling for any sharp bones, and remove them with a pair of tweezers.
  • Place the salmon on an oiled or parchment lined baking sheet sprayed with oil.
  • Rub the olive oil all over both sides of the salmon fillet.
  • Sprinkle the taco seasoning over both sides of the filet.
  • Bake for about 10 minutes until the salmon reaches an internal temp of 145 degrees F. You will know it's cooked through when you see white albumen protein coming out of the fillet.
  • While the salmon is cooking, make the salsa by mixing all the salsa ingredients together.
  • To heat the corn tortillas, you can stack them and wrap them in foil to bake in the oven while the salmon cooks. Or heat a cast iron pan or griddle to medium high heat. Place the tortillas directly in the pan and warm through for about a minute on both side. Then put into a tortilla warmer or wrap in foil to stay warm.
  • Once the salmon is cooked, flake with a fork and layer into the tortillas with a dollop of avocado salsa.
  • Serve hot, and squeeze on lime and hot sauce.

Notes

  1. If you don't oil the baking sheet or parchment paper, the salmon skin will stick to the surface. This is nice if you don't want to eat the skin. If you do want to eat the skin, make sure to oil the baking surface. 
  2. If you don't have sockeye salmon, this also works well with the tail end of salmon fillet of your choice. The tail end is thin and has less fat like sockeye salmon. 
  3. Premade taco seasoning tends to be heavy in salt. By making your own taco seasoning, as in this recipe, you can add the amount of salt you prefer. 
  4. The avocado salsa should be made just before serving, so it doesn't oxidize and turn gray. 
  5. For a vegetarian version, you can use this same recipe but substitute oyster mushrooms for the salmon. 

Nutrition

Calories: 200kcal | Carbohydrates: 5g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 797mg | Potassium: 644mg | Fiber: 1g | Sugar: 1g | Vitamin A: 867IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg