Delish salmon tacos seasoned with chili and garlic for a subtle heat and topped with an avocado salsa.
Prep Time15 minutesminutes
Cook Time20 minutesminutes
Total Time35 minutesminutes
Yield 8tacos
5 from 6 votes
Ingredients
Salmon
1 1/2lbwild caught salmon filet
1Tbspolive oil
1Tbsplime juice
1/2tspchili powder
1tspgarlic powder
1/2tspground paprika
Avocado Salsa
2mediumavocadosdiced
1/3cupred onionminced
1/4cupfresh cilantrominced
1clovegarlicminced
2Tbsplime juice
1Tbspolive oil
Serving
8smallcorn or flour tortillas
shredded cabbage
queso frescocrumbled
Instructions
For the salmon
Preheat oven to 400° F. Line baking sheet with aluminum foil; place salmon skin side down and season with salt and pepper.
In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and paprika. Slather mixture over salmon making sure to distribute evenly.
Cook at 400° for 12-15 minutes or until salmon flakes easily with a fork.
For the avocado salsa
In medium bowl, combine all salsa ingredients, and gently toss to combine. Season with salt and pepper, to taste.
Assembly
Break salmon into small portions and place on bottom of warmed tortilla. Layer with cabbage, avocado salsa, and queso fresco cheese. Serve immediately.