Baked Salmon Tacos
A delightful fusion of flavors and textures, these baked salmon tacos are a quick and healthy meal perfect for any occasion.
Ingredients
For the Salmon
- 1 lb Fresh Salmon Fillets Look for vibrant pink fillets, preferably wild-caught for flavor.
- 2 tbsp Taco Seasoning Store-bought or homemade; try a mix with cumin and chili powder.
- 2 tbsp Olive Oil High-quality olive oil enhances richness.
For the Tacos
- 8 pieces Corn Tortillas Soft corn tortillas are traditional; whole wheat or flour tortillas can be used.
- 1 piece Avocado Ripe for a creamy touch; sprinkle lime to keep it bright.
- 1 cup Red Cabbage, shredded For crunch and color; other greens may be used.
- 1/4 cup Cilantro, chopped Fresh herb elevating the dish; parsley also works.
- 1 piece Lime, cut into wedges A squeeze adds brightness.
- 1 tbsp Greek Yogurt or Sour Cream Optional for drizzle; yogurt adds a tangy twist.
Instructions
Preparation
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Salmon: Place salmon fillets on a lined baking sheet and drizzle with olive oil. Sprinkle taco seasoning generously over the fillets.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes until the salmon is tender and flaky.
- Warm the Tortillas: In the last five minutes of cooking, wrap corn tortillas in aluminum foil and heat in the oven.
Assembly
- Once the salmon is done, gently flake it into bite-sized pieces and layer it into the warm tortillas.
- Top with shredded red cabbage, sliced avocado, chopped cilantro, and a squeeze of lime. Drizzle yogurt or sour cream if desired.
Notes
You can swap salmon for cod or shrimp, add chipotle powder for spice, or seasonal toppings like mango salsa or roasted veggies. Store leftovers in an airtight container for up to 2 days; reheat gently in the oven.