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Crispy salmon tacos bring together the best of flaky fish with punchy slaw and creamy, tangy avocado mash. I started making these for quick weeknight dinners and now they are my go-to when I want something fun and fresh that feels like a treat but comes together fast.
The first time I made these, I was surprised how much my family loved them. Now everyone requests salmon taco night and even the kids pile their tacos up high.
Ingredients
- Salmon: two pounds boneless and skinless pick wild or sustainably farmed for best flavor and texture
- Chipotle powder or chili powder: adds heat and a smoky kick choose medium heat for most palettes
- Onion powder: underlines the savory base without drawing attention
- Dried oregano: gives a hint of earthiness to the spice mix
- Lime zest and juice: both wake up the fish with brightness and tang choose a heavy and glossy lime for juicing
- Olive oil: helps the salmon crisp up and adds a subtle fruitiness use extra virgin for best results
- Green cabbage: subtle sweetness and serious crunch slice thin and try to pick a head that feels heavy for its size
- Cucumber: keeps the slaw crisp and refreshing leave the skin on for color and texture but go for a seedless cucumber if possible
- Dill: fresh dill pops against the richness of salmon and avocado it should smell fragrant and not limp
- Champagne vinegar or white wine vinegar: adds a clean sharpness to cut through the richness
- Avocadoes: look for perfectly ripe avocados with a gentle give when pressed to get the smoothest mash
- Sriracha sauce: brings heat and color adjust up or down for your spice preference
- Corn tortillas or low carb tortillas or whole wheat tortillas: always warm before serving so they are pliable and flavorful
Instructions
- Prepare the Slaw:
- Shred half a head of green cabbage as finely as possible this is key for texture Slice half a cucumber lengthwise remove seeds and cut into thin half moons Stir with chopped dill and vinegar and season with salt and pepper Chill in the fridge to let the flavors meld while you work on other elements
- Make the Spicy Avocado Mash:
- Scoop three ripe avocados into a medium bowl and roughly mash until creamy but still chunky Stir in sriracha lime juice and season to taste The lime keeps the mash bright and balances the heat from sriracha Taste and adjust the spice level as you like
- Season the Salmon:
- Dry the salmon well with paper towels and slice into hearty chunks This gives more surface area to crisp up Toss with chipotle or chili powder onion powder dried oregano lime zest and juice to coat thoroughly The spices infuse the fish and the lime brings out the flavor
- Cook the Salmon:
- Heat half a tablespoon of olive oil in a large skillet over medium high heat Once oil shimmers cook the salmon in batches giving space between pieces Let each side get deep golden and crispy about three minutes per side Salmon is done when it flakes easily and the surface is crisp Remove to a plate lined with paper to drain excess oil
- Warm the Tortillas:
- While the salmon rests heat your tortillas either in a dry skillet until warm and soft or wrap them in foil and place in the toaster oven until heated through Warm tortillas are key for flexible tacos that do not crack
- Assemble Your Tacos:
- Spread a layer of spicy avocado mash on each tortilla Top with chunks of crispy salmon and a generous scoop of chilled slaw Serve immediately while everything is fresh and hot
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Salmon is my favorite fish to cook because it can stand up to bold flavors and heat I will never forget the first time I made these tacos for friends and watched them fight over the last piece of crispy salmon
Storage Tips
Store everything separately for best results Leftover salmon will keep in an airtight container in the fridge for two days If you plan to meal prep make the slaw and mash just before serving as avocado browns quickly
Ingredient Substitutions
If you cannot find champagne vinegar white wine vinegar works perfectly Lemon can replace lime in a pinch Use any flaky fish like cod or trout if salmon is not available For the mash Greek yogurt can be mixed in with avocado to stretch it
Serving Suggestions
Top with extra fresh dill or sliced radish for a peppery crunch Add thin slices of jalapeño if you love more heat Serve with a side of black bean salad or corn for a full meal
Cultural Context
Fish tacos are classic fare in Mexican cuisine especially along coastal regions Using crispy salmon gives a nod to Baja style tacos but with a Pacific Northwest twist The avocado mash and slaw add layers of flavor that highlight why tacos are such a beloved street food
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With these crispy salmon tacos you get a fresh take on taco night that can turn any midweek dinner into something special They are just as great for a relaxed family meal as they are for serving friends who want big bold flavor without a lot of fuss
Frequently Asked Questions
- → How do I get crispy salmon pieces?
Pat the salmon dry, coat with seasonings, and cook in a hot skillet with minimal oil until each side is browned and crisp.
- → What type of tortillas work best?
Corn tortillas provide great flavor and texture, but whole wheat or low-carb tortillas can also be used as alternatives.
- → How can I adjust the avocado mash spice level?
Add Sriracha gradually, tasting as you go, to reach your preferred balance of heat and creaminess.
- → Can I prepare the slaw in advance?
Yes, assemble the slaw ahead and chill to allow flavors to meld and maintain crispness until serving.
- → Is it necessary to remove cucumber seeds for the slaw?
Removing seeds helps prevent excess moisture, keeping the slaw crunchy and not watery.
- → What's the best way to serve these tacos?
Fill warm tortillas with a layer of slaw, crispy salmon chunks, and top with spicy avocado mash before enjoying.