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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These tacos are a flavorful addition to your meal rotation! The salmon is seared to crispy perfection with a blend of spices, while the creamy avocado crema adds a refreshing touch. Topped with crunchy coleslaw mix, tangy pickled red onions, and fresh cilantro, these tacos are a vibrant and satisfying dish.
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Remove skin from salmon and cut into cubes.
Place diced salmon into a bowl and toss with olive oil, chili powder, garlic powder, cumin, and paprika.
Heat olive oil in a cast iron skillet over medium-high heat.
Sear both sides of salmon until outsides are browned and crispy.
In a small bowl, mash avocado and combine with sour cream and lime juice.
Spread avocado crema onto warmed corn tortillas.
Top with salmon, coleslaw mix, pickled red onions, and cilantro.
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For extra flavor, marinate the salmon in the spice mix for 15 minutes before cooking.
Warm the corn tortillas on a skillet or directly over a flame for added texture.
Use fresh lime juice for the avocado crema to enhance its tanginess.
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas if preferred, though corn tortillas provide a more authentic flavor.
How do I store leftovers?
Store leftover salmon and avocado crema separately in airtight containers in the refrigerator for up to 2 days.
Can I make this recipe dairy-free?
Yes, you can replace sour cream with a dairy-free alternative or omit it entirely.
What can I use instead of pickled red onions?
You can use thinly sliced fresh red onions or quick-pickle them with vinegar and sugar.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and the outside is browned and crispy.
