Salmon Tacos
Servings: 12 servings
Calories: 277cal
Ingredients
Salmon & Marinade:
- 1.5 pounds salmon fillets 2 large or 4 small fillets
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice about half of a lemon
- 1 Tablespoon fresh lime juice about half of a lime
- ½ of a lemon sliced *optional
- ¼ of a lime sliced *optional
- ¼ cup cilantro chopped
- 2 Tablespoons unsalted butter
- Kosher salt I suggest ½ teaspoon and fresh cracked pepper to taste
Avocado Sauce:
- 1 ripe avocado peeled and pitted
- ½ cup Greek yogurt
- ¼ cup cilantro chopped
- 1 Tablespoon fresh lime juice from about half of a lime
- ¼ teaspoon salt or more to taste
- fresh cracked pepper to taste
Fresh Salsa:
- 2 cups ripe tomatoes diced
- 1 ½ cups red onion 1 medium onion, chopped
- ¼ cup cilantro chopped
- spritz of fresh lemon juice 1 lemon wedge
- spritz of fresh lime juice 1 lime wedge
- ½ teaspoon salt or to taste
- fresh cracked pepper to taste
For assembling the tacos:
- 24 soft corn tortillas small size. have extra just in case
- Cilantro chopped, optional as garnish
- Mexican cheese blend shredded, optional as garnish
- Queso Fresco grated, optional as garnish
Instructions
Preparing the Salmon
- Stir the olive oil, lemon, and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least half an hour or more. You can also marinade overnight in the refrigerator.2 Tablespoons olive oil, 2 Tablespoons fresh lemon juice, 1 Tablespoon fresh lime juice, 1/2 of a lemon sliced, 1/4 of a lime sliced, 1/4 cup cilantro, 2 Tablespoons unsalted butter, 1.5 pounds salmon fillets
- Preheat oven to 350 degrees F. Bake salmon for 25-30 minutes (30 minutes always works for me). While the salmon is cooking you can prepare the avocado sauce, fresh salsa, and any other toppings.
Avocado Sauce
- In a food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt and pepper. Process until smooth and then transfer to a bowl. Tip: You can also spread it with a spoon OR transfer it to a condiment container to make it easier to apply to the tacos.1 ripe avocado, 1/2 cup Greek yogurt, 1/4 cup cilantro, 1 Tablespoon fresh lime juice, 1/4 teaspoon salt, fresh cracked pepper
Fresh Salsa
- Combine the diced tomato, chopped onion, chopped cilantro, and the spritz of lemon and lime. Add salt and pepper to taste.2 cups ripe tomatoes, 1 1/2 cups red onion, 1/4 cup cilantro, spritz of fresh lemon juice, spritz of fresh lime juice
- When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing into the corn tortillas. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!24 soft corn tortillas
Notes
- I prefer corn tortillas, as they tend to hold up better and i'm partial to their flavor. They are excellent when warmed in a skillet before you add the toppings. Feel free to substitute with flour tortillas or even hardshell if that's your preference!
- To prepare ahead and save time, you can marinate the salmon the night before. Or, if you're in a pinch, it'll need at least half an hour to marinate which can be done while you prep the other ingredients.
Nutrition
Serving: 1serving (2 tacos) | Calories: 277cal | Carbohydrates: 28g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 215mg | Potassium: 567mg | Fiber: 5g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg
