30-Minute Creamy Avocado Salmon Tacos
Tender cubed salmon seasoned with paprika, thyme, and cayenne is pan-seared until golden and served in warm corn tortillas. The star is a creamy avocado slaw made with shaved Brussels sprouts and purple cabbage, tossed in a tangy lime-sour cream dressing. Topped with crumbled queso fresco and fresh cilantro, these tacos offer a perfect balance of smoky fish, crisp vegetables, and rich creaminess. Great for weeknight dinners or casual entertaining when you want something fresh but satisfying.
Ingredients
- 8 EA white corn tortillas
- ½ cup queso fresco, crumbled
- cilantro, chopped
- 1 lb salmon, cubed
- 2 tbsp avocado oil
- 1 EA garlic clove, crushed
- 2 t paprika
- ½ t onion powder
- ½ t salt
- ½ t thyme, dried, ground
- ¼ t black pepper, ground
- ¼ t cayenne pepper
- ¼ t oregano, dried
- 2 cup Brussels sprouts, shaved
- 2 cup purple cabbage, shredded
- 1 EA avocado, mashed
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ¼ t garlic powder
- ¼ t ground cumin
Instructions
- 1
Mash avocado thoroughly in a medium bowl
- 2
Add sour cream, mayonnaise, lime juice, garlic powder, and cumin to mashed avocado and stir until smooth
- 3
Add shaved Brussels sprouts and shredded purple cabbage to avocado mixture and stir until well combined
- 4
Toss cubed salmon with paprika, onion powder, salt, thyme, black pepper, cayenne, and oregano until well coated
- 5
Heat medium-large skillet over medium-high heat for approximately 2 minutes until hot
- 6
Add avocado oil to coat pan, then add seasoned salmon and cook approximately 2-3 minutes per side
- 7
Warm corn tortillas and fill with salmon and avocado slaw
- 8
Top with crumbled queso fresco and chopped cilantro
Tips
Ensure salmon pieces are uniform in size for even cooking and don't overcrowd the pan.
Make the slaw ahead of time to let flavors meld, but add it to tortillas just before serving to prevent sogginess.
Warm tortillas in a dry skillet or directly over gas flame for better texture and flavor.
Good to Know
Assembled tacos best eaten immediately. Store components separately - salmon and slaw keep 2-3 days refrigerated.
Make slaw up to 1 day ahead. Season salmon up to 4 hours ahead. Cook salmon just before serving.
Serve immediately while salmon is hot and tortillas are warm for best texture and flavor.
Common Mistakes
Don't overcook salmon to avoid dry, tough texture
Don't dress slaw too far in advance to prevent wilting
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, thaw completely and pat dry before seasoning. Frozen salmon may release more moisture during cooking.
What if I can't find Brussels sprouts?
Substitute with thinly sliced green cabbage or broccoli slaw for similar crunch and texture.
How long will leftover salmon keep?
Cooked salmon keeps 2-3 days refrigerated. Reheat gently or serve cold in tacos.