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Salmon tacos arranged on a wooden board surrounded by tortilla chips and bunches of herbs.
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5 from 23 votes

Salmon Tacos with Avocado Cream

This is possibly one of the best Mexican dishes I have made and the best thing about it is that it is so simple and it is ready in less than 15 minutes.
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Allergen: Dairy, Eggs, Fish, Gluten
Servings: 4 people
Calories: 354kcal
Author: Dannii Martin

Ingredients

  • 480 g of Salmon fillets
  • 0.5 tablespoon of Paprika
  • 0.5 tablespoon of Chipotle powder (or any chilli powder)
  • 0.5 tablespoon of Cumin
  • 1 pinch of Sea salt and ground black pepper
  • 8 Soft tacos
  • 200 g of Crunchy lettuce/cabbage mix shredded
  • 1 Avocado
  • 4 tablespoon of 0% Fat Free Greek yogurt
  • 1 Lime (juice only)
  • 2 tablespoon of Fresh coriander (cilantro) cilantro
  • 2 tablespoon of Water
  • 2 Tomatoes diced
  • 50 g of Feta crumbled
UK Metric Measures - US Customary Measures

Instructions

  • Mix together 0.5 tbsp of Paprika, 0.5 tbsp of Cumin, 0.5 tbsp of Chipotle powder (or any chilli powder) and 1 pinch of Sea salt and ground black pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
  • Make the avocado cream by adding to a food processor 1 Avocado, 4 tbsp of 0% Fat Free Greek yogurt, juice of 1 Lime and 2 tbsp of Water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
  • Once the salmon is cooked, use a fork to flake it.
  • Build your tacos by adding 200 g of Crunchy lettuce/cabbage mix to 8 Soft tacos, top with the salmon, 2 Tomatoes and 50 g of Feta and then spoon over the avocado cream.
  • Sprinkle with 2 tbsp of Fresh coriander (cilantro).

Notes

  • If you don't have a food processor, then you can mash the sauce ingredients together in a bowl, but you won't get as smooth a sauce.
  • If you are making these for younger children, then use less chilli powder (or leave it out) and leave out the salt.
  • Add some extra crunch by topping the tacos with slices of radish.
  • We used crumbled feta on top of these tacos, but you can use queso fresco to keep it more traditional if you can find it.
  • If salmon isn't your thing, then you could swap it for cod, or even some king prawns.
  • Use a lettuce leaf instead of a taco to save some calories.
  • Why not gently toast your tortillas over an open gas flame on the hob to give them a bit of colour.
  • Give the tacos a squeeze of lime juice before serving to lighten it all up.

Nutrition

Serving: 1taco | Calories: 354kcal | Carbohydrates: 37g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 250mg | Potassium: 812mg | Fiber: 6g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 44.7mg | Calcium: 94mg | Iron: 3mg

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