Salmon Tacos

These easy salmon tacos with avocado slaw and pineapple are the perfect weeknight dinner. Flavor-packed, fresh, and ready in 30 minutes!

Course Main Course

Cuisine American, Mexican, Tex Mex

Prep Time 20

Cook Time 15

Total Time 35

Servings tacos

Calories 129kcal

Smash 1 avocadovocado until smooth. Dice the pineapple, chop the cilantro, and slice the cabbage.
Measure all spices for salmon seasoning.

In a bowl, combine 1 avocado, ½ cup sour cream, ¼ teaspoon salt, 1 lime juce and zest, ½ teaspoon sriracha sauce, and 3 tablespoons cilantro. Stir until smooth.
Add 3 cups cabbage and ½ cup fresh pineapple, tossing gently to coat.
Refrigerate until ready to use.

Cut 1 pound salmon filet into 4 fillets.
Brush all sides of salmon with about 1 tablespoon of the 2 tablespoons olive oil.
Mix ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon garlic powder together. Sprinkle evenly over salmon.
Heat the remaining 1 tablespoon of 2 tablespoons olive oil in a large skillet over medium-high heat. Add salmon and cook for about 4 minutes, until nicely seared.
Flip salmon and cook for another 3-4 minutes or until fully cooked (it’ll depend on thickness).
Break salmon into large chunks, squeeze fresh 1 lime juice over the top, and set aside.
1 lime

Warm12 yellow corn tortillas in a skillet until lightly charred on both sides. Keep tortillas wrapped in a towel so they stay warm.
12 yellow corn tortillas
Add salmon chunks to each tortilla, then top generously with slaw. Sprinkle with cotija cheese, chopped cilantro, and extra diced pineapple. Serve with lime wedges.
cotija cheese, chopped cilantro, lime wedges, extra diced pineapple

Avoid overcooking the salmon—it's done when it flakes easily with a fork but is still moist.
Warm tortillas right before serving to keep them soft and pliable.
Taste slaw before serving and adjust seasonings or add a squeeze more lime if needed.