Super-Simple Salmon Tacos (with Juicy Citrus Salsa)

Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos!  They’re easy to make, naturally gluten-free, and ready to go in less than 30 minutes.

Super-Simple Salmon Tacos with Juicy Orange Avocado Salsa

¡Feliz año, friends! 

We’re kicking off the new year here with this crazy-delicious, nice-and-healthy, super-simple salmon tacos recipe that Barclay and I have been making on absolute repeat lately.  Seriously, we cannot get enough of these tacos.  And once you take a bite, I’m pretty certain that you’re going to be on board too.

Why?

Well first off, the title says it all.  These salmon tacos are fabulously easy to make and can be ready to go in less than 30 minutes, making them perfect for anything from busy school nights to fuss-free entertaining on the weekend.  They’re also wonderfully hearty and filling, while still made with fresh and healthy ingredients you can feel great about.  (They’re also naturally gluten-free if you use corn tortillas.)  Thanks to a stellar quick seasoning blend and my best tips on how to perfectly cook salmon, the fish in these tacos is bound to steal the show.  And when paired with a juicy orange avocado salsa, your choice of tortillas, and a good final sprinkling of cilantro — well, let’s just say I’m sold that these are the tacos we all need in our lives this year.

So pop some salmon on your grocery list this week, and let’s make some tacos together!

Easy Zesty Roasted Salmon

Salmon Tacos Ingredients:

Alright, let’s talk about more about this grocery list.  To make these salmon tacos, you will need:

  • Salmon: Any variety of salmon filets will do here, with or without the skin.
  • Seasonings: We will sprinkle a quick mixture of chili powder, ground cumin, dried oregano, salt and pepper on the salmon — and lots of it!  If you would like a spicier seasoning, feel free to also add in 1/4 teaspoon cayenne.
  • Tortillas: Corn or flour, you choose!
  • Juicy Citrus Salsa: Made with fresh oranges, avocado, red onion, jalapeño, lots of fresh cilantro, and some freshly-squeezed lime juice.

Fresh Orange Avocado Salsa

How To Make Tacos:

To make these tacos quickly, we’re going to do a bit of simple multi-tasking.  Here’s the order of steps I recommend.

  1. Mix together the dry seasoning.  While your oven heats, whisk together the chili powder, cumin, oregano, salt and pepper until combined.  Then lightly pat the salmon filets dry with paper towels, lay them out on a foil-covered baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.
  2. Roast the salmon.  Pop the salmon in the oven and cook at 450°F until it reaches your desired internal temperature.  (I always cook mine to 135°F, but the FDA recommends 145°F, measured in the thickest part of the salmon.)  You’ve heard me preach this before, but I highly, highly, highly recommend using a meat thermometer (affiliate link) when cooking salmon.  It’s the easiest thing in the world to use, and guarantees perfectly cooked salmon every time.  Meanwhile…
  3. Make the salsa. While your salmon is cooking, chop up the oranges, avocado, red onion, jalapeño and cilantro.  Toss together in a bowl with some lime juice, plus a pinch of salt and pepper.
  4. Assemble the tacos.  Then once the salmon is ready to go, use a fork to roughly shred it into some large pieces.  Add the salmon to your tortillas, top with a few spoonfuls of salsa, maybe sprinkle on some extra cilantro, and voila!  You’re good to go!

Salmon Tacos with Orange Avocado Salsa

Possible Variations:

Want to change things up?  Feel free to:

  • Use a different kind of fish.  If salmon isn’t your thing, feel free to sub in a different kind of fish.  Or shrimp would also be delicious!
  • Use a different kind of citrus.  In place of oranges, fresh mango, pineapple or peaches would all be delicious too.
  • Make these spicier.  As mentioned above, feel free to add some extra cayenne to your fish seasoning if you would like.  Or just double the amount of jalapeño peppers in the salsa (and/or include the jalapeño seeds, for extra heat).
  • Make these milder.  If you don’t like any spice in your food, just omit the jalapeños entirely from the recipe.

The Best Salmon Tacos

What To Serve With These Tacos:

Looking for some side dish ideas?  Any of these classics would be delicious:

Enjoy, everyone!

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Super-Simple Salmon Tacos with Juicy Orange Avocado Salsa
4.8 from 10 reviews

Super-Simple Salmon Tacos with Juicy Citrus Salsa

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 0 About 8-10 tacos 1x

Description

Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos!  See notes above for possible ingredient substitutions.


Scale

Ingredients

Salmon Taco Ingredients:

  • 1 ½ pounds boneless salmon filets
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • small corn or flour tortillas

Juicy Citrus Salsa Ingredients:

  • 2 medium oranges, peeled and diced
  • 1 large avocado, peeled, pitted and diced
  • 1 jalapeño, cored and finely diced
  • half of a small red onion, finely diced
  • 1 cup chopped fresh cilantro, loosely packed
  • 1 lime, juiced (plus extras for serving)

Instructions

  1. Heat the oven.  Preheat the oven to 450°F.  Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
  2. Prepare the salmon.  Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined.  Lightly pat the salmon filets dry with paper towels.  Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.  Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  3. Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
  4. Assemble the tacos.  Once the salmon is cooked, use a fork to roughly shred it into large pieces.  Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!

Notes

*The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets.  The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F.  Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.

This recipe contains affiliate links.

The Best Salmon Tacos Recipe

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13 comments on “Super-Simple Salmon Tacos (with Juicy Citrus Salsa)”

  1. Looks great but I hate cilantro. What would you sub in instead?

  2. 5 stars
    Omg, THESE WERE AMAZING. I have to admit, I’m not the biggest fan of salmon, so I was a little iffy about these…but all of the flavors together were fantastic. We really loved the salsa!

  3. This looks phenomenal and as you said, crazy-delicious! Huge salmon lover here so definitely trying out this recipe! Just to confirm, when you say sprinkle salmon with seasoning evenly, do you mean all sides of each piece or distribute the seasoning evenly between all the fillets but sprinkle only the top part?

  4. 5 stars
    These were amazing. One Jalepino was too spicy for me (sensitive but enjoy spice), perfect for the other eater. If you’re sensitive I’d cut the amount in half since the chili powder gives a good kick as well. I actually loved the orange in the salsa and I almost went for mango before giving it a try, glad I did!

  5. 5 stars
    This was super easy and crazy delicious. The salmon and salsa were great on soft flour shells or on a bed of shredded Napa cabbage.

  6. 5 stars
    I must say this is going to be an interesting one to try out this weekend. Although I’m not a big fan of salmon, I’ll definitely give it a try. Thank you so much.

  7. 5 stars
    Oh-em-gee!!!!! I just made these and sooooo good! Very quick and easy and the salmon rub is perfect! I made the salsa and added more citrus, I had a very ripe mango so threw that in with the oranges. I could easily eat the salsa by itself. I also quickly shook up some of the cumin lime dressing per your recipe which was the perfect addition along with a few drips of hot sauce and topped with extra cilantro, voila! YUM!!!!

  8. 5 stars
    Amazing recipe! Have made it couple times. For some reason I thought the salsa recipe had 1 orange and 1 mango so been making it with mango and it works really well!

  9. 3 stars
    Salmon was great as was the salsa (I made with pineapple as I’m not a big fan of oranges once the season is over). Just didn’t work as a taco; I ended up eating the salmon with the salsa without the taco. Not certain why it didn’t work for me.

  10. This looks absolutely delightful! I am bookmarking for the weekend!

  11. 5 stars
    Genial… sencillamente delicioso

  12. 5 stars
    This recipe has been a hit with many of our friends and family, even the ones who are much better cooks than I am! Everyone who has tried it asks for the recipe and we frequently hear that they end up passing the recipe along as well. The salsa by itself is delicious. We tend to make extra because everyone sits around the table after the tacos are finished to munch on chips and salsa. Highly recommend!

  13. 5 stars
    So easy and so delicious. We live in San Diego and eat a lot of really good fish tacos and my husband said they were the best he has ever had!!!!