Flaky salmon tacos burst with smoky spice rub and lemon zest, piled high on charred corn tortillas with creamy slaw, vibrant pink pickled onions and fresh guacamole. Quick pink-pickled red onions add sweet-tangy crunch while cool avocado-lime guacamole balances the heat – weeknight magic in every bite.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Nut-free, Pregnancy-friendly
By Sam HollandFrom Saturday Kitchen Recipes
Salmon tacos earn top Nutri-Score A with omega-3 rich salmon, fibre-packed cabbage slaw and healthy avocado fats. Minimal processing and vibrant fresh toppings make these salmon tacos a nutrient powerhouse disguised as indulgent street food.
Approximate per serving: 550-650 kcal, healthy fats from salmon and avocado, high protein, good fibre from slaw and onions, low sugars beyond pickling.
Equipment
Ingredients
Pink pickled onion
- 100ml/3½fl oz white wine vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- 1 small red onion, sliced
Salmon
- 200g/7oz salmon fillet, skin on and pin-boned
- 2 tbsp olive oil
- ½ tbsp smoked paprika
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ½ tsp chilli powder
- ½ lemon, zest only
- salt and freshly ground black pepper
Slaw
- ¼ hispi cabbage, finely chopped
- ¼ red cabbage, finely chopped
- 4 spring onions, finely chopped
- 100g/3½oz mayonnaise
- 100g/3½oz soured cream
- salt and freshly ground black pepper
Guacamole
- 2 avocados, peeled, stones removed and mashed
- 1 lime, juice only
- 1 garlic clove, crushed
- small handful fresh coriander, finely chopped
- salt and freshly ground black pepper
To serve
- 6 white corn tortillas
- 2 tbsp chopped fresh coriander
- 1 lime, cut into wedges
Customise
- Use white cabbage only if hispi unavailable; purple cabbage adds visual pop to creamy slaw.
- Replace soured cream with Greek yogurt for lighter slaw that still clings to corn tortillas.
Method
- Preheat oven first (200C/180C Fan/Gas 6) while prepping toppings – hot oven means perfectly timed salmon tacos from start to finish.
- Quick pickle onions (5 minutes active + 30 minutes rest) by simmering 100ml water, white wine vinegar, caster sugar and salt for 1 minute until sugar dissolves. Pour over sliced red onion – watch it turn gorgeous pink while you make everything else.
- Spice rub salmon (3 minutes) by cutting 200g salmon fillet into 2 pieces, skin down on baking tray. Mix olive oil, smoked paprika, onion powder, garlic powder, chilli powder and lemon zest to fragrant paste. Coat salmon generously – those spices bloom beautifully in oven heat.
- Season and roast (10-12 minutes) by sprinkling salmon with salt and pepper, then straight to hot oven. Perfect flaky texture when it flakes easily but still moist – 10 minutes for thinner pieces, 12 for thicker.
- Make creamy slaw (5 minutes) by finely shredding hispi cabbage, red cabbage and spring onions. Toss with mayonnaise, soured cream, salt and pepper until glossy and cohesive – this binds salmon tacos together.
- Whip up guacamole (3 minutes) by mashing ripe avocados with lime juice, crushed garlic, chopped coriander, salt and pepper. Taste for lime zing – should brighten entire salmon taco experience.
- Char tortillas (5 minutes) by holding corn tortillas directly over hob flame with tongs, 10-15 seconds per side until blistered and smoky. Oven warming works too – charring transforms humble tortillas into taco heroes.
- Build salmon tacos tableside by spreading warm tortillas on platter. Let everyone layer guacamole first, then crunchy slaw, flaked roasted salmon (skin peels away easily), pink pickled onions and fresh coriander. Lime wedge squeeze ties everything together.