This recipe adds a tasty salmon twist to taco Tuesday!
Tacos are all the rage these days! And, it’s no wonder. They offer flavorful fillings and spicy fresh ingredients, all self-contained in their own edible wrapper. What’s not to love? We’d like to offer our take on the ever-popular fish taco. Our salmon tacos with avocado crema are not only super tasty, but they are PACKED with healthful ingredients. The best part? It’s only about 20 minutes from the start of prep to the very first bite!
You Don’t Need to FRY the Fish!
So many fish taco recipes begin with some form of fried fish. Don’t get us wrong…we love a good fried fish on occasion, too. But, we’d like to level-up the pub-cod experience and use salmon for our fish component. Salmon, as you may know, is a terrific food due to its heart-healthy Omega-3 fat content.
We’ll start by giving our salmon filet a light drizzle of avocado oil. Avocado oil is a great choice because, not only is it made from heart-healthy premium avocados, it has a neutral flavor AND it has a high-scorch point so it’s ideal for high-heat cooking or baking. Next, we’ll give our salmon a sprinkle of taco seasoning. Depending on your tolerance for spiciness, you can choose a mild, medium, or HOT version of taco seasoning.
The salmon bakes in a preheated 400 degree oven for 8 to 10 minutes, depending on thickness and your desired doneness. Remember, the FDA recommends the internal temperature of your fish should be at least 145 degrees F. Be careful when cooking fish because it can overcook in a flash, if you’re not careful.
Traditional Crema, Only Better!
As if this flavorful salmon treatment isn’t enough to get your mouth watering, we have a whole symphony of flavors in the Avocado Crema that goes with our taco! Crema is a latin-American version of a sour cream, only lighter and thinner. Our version will be based on Greek yogurt which provides so many good things, like pro-biotic bacteria (gut friendly!), high in protein and calcium, low in carbs…oh, and it has a wonderful tang that will complement our salmon perfectly.
We will give the Crema a flavor and nutrition boost with a few other great ingredients. We’ve already talked about how avocados are heart-healthy and full of good fats. But, they will also add a distinct nutty flavor and extra creaminess to our taco topping. Next, we have garlic and cilantro. We know that when it comes to cilantro, you either love it or you hate it. If you love it, have at it! If it’s not your thing, you can totally skip it. After that, add some lime juice for more zip and an acidic edge. And finally, sprinkle in a little salt and pepper to fit your taste. Blend all this together and, like magic! Crema!
It’s a Wrap!
Now, only a few items remain. We have to have a wrapper, and we recommend corn tortillas for our tacos. While you can certainly use them right out of the bag, might I suggest, if you have the time, to pop those little discs into a dry heated skillet and give them a bit of a heat-up and scorch? You’ll love how much more authentic your tacos taste!
You’re ready for assembly. Simply flake your salmon, add it to your tortillas along with a dollop of Crema and a spoonful (or two) of your favorite store-bought or homemade pico de gallo. You can, of course, add some more chopped cilantro to your taco, or embellish it “street taco” style with an extra squeeze of lime. You can create this any way you want, but I’m sure you’ll agree, these are terrific just as they are!
That’s all there is to it! Fresh, healthy and delicious– made in about 20 minutes! If you try this salmon tacos with avocado crema recipe, I hope you’ll let us know what you think. Better yet…share it with a friend who would appreciate it, too!
- 1 pound salmon
- 1 tablespoon avocado oil
- 2 tablespoons taco seasoning
- 1 avocado large
- 3 tablespoons plain Greek yogurt
- juice of half a lime
- 1 garlic clove minced
- ½ cup cilantro chopped (optional)
- salt and pepper to taste
- 8 corn tortillas taco size
- 1 cup pico de gallo
Preheat oven to 400°F. Spray a baking sheet with cooking spray and place the salmon on the baking sheet. Drizzle it with the avocado oil. Then sprinkle with taco seasoning. Bake for 8-10 minutes or until the salmon reaches an internal temperature of 145°F.
For the avocado crema, blend all the ingredients until smooth and creamy.
Once the salmon is done baking, fill the tortillas with salmon, avocado crema, and pico de gallo. Serve immediately.
SmartPoints (Freestyle): 12
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