30-Minute Pan-Seared Salmon Tacos
Perfectly seasoned cubed salmon meets a vibrant Brussels sprouts and purple cabbage slaw tossed in creamy avocado dressing. The combination of smoky paprika-rubbed fish with crunchy vegetables and tangy queso fresco creates a satisfying meal that balances richness with fresh flavors. Ideal for weeknight dinners or casual entertaining when you want something healthier than traditional fish tacos but just as satisfying.
Ingredients
- 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
- 8 ea white corn tortillas
- ½ cup queso fresco, crumbled
- cilantro, chopped(optional)
Instructions
- 1
Toss cubed salmon with garlic, paprika, onion powder, salt, thyme, black pepper, cayenne, and oregano until well coated
- 2
Heat medium-large skillet on medium-high heat for 2 minutes until hot
- 3
Add avocado oil and coat pan
- 4
Add seasoned salmon to skillet and cook 2-3 minutes per side
- 5
Mash avocado thoroughly in medium bowl
- 6
Stir sour cream, mayonnaise, lime juice, garlic powder, and cumin into mashed avocado until smooth
- 7
Add shaved Brussels sprouts and shredded purple cabbage to avocado mixture and stir until well combined
- 8
Distribute slaw evenly onto tortillas
- 9
Top slaw with cooked salmon
- 10
Sprinkle with crumbled queso fresco and garnish with chopped cilantro
Tips
Cut salmon into uniform cubes for even cooking and easier eating in tacos.
Shave Brussels sprouts thinly using a mandoline or sharp knife for the best texture in the slaw.
Warm tortillas in a dry skillet for 30 seconds per side before assembling for better flavor and flexibility.
Good to Know
Refrigerate assembled tacos up to 1 day, though tortillas may soften
Prepare slaw and season salmon up to 4 hours ahead, cook salmon just before serving
Serve immediately while salmon is warm for best texture contrast
Common Mistakes
Don't overcook salmon to avoid dry, tough texture
Don't skip mashing avocado thoroughly to avoid chunky slaw dressing
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely and pat very dry before seasoning. Frozen salmon may release more moisture during cooking.
How long will the avocado slaw keep fresh?
The slaw stays fresh for 1-2 days refrigerated, though avocado may brown slightly despite the lime juice.
Can I make these tacos dairy-free?
Yes, omit the sour cream and queso fresco. Add extra avocado or use dairy-free alternatives for creaminess.