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Crispy salmon tacos topped with fresh ingredients and served in a tortilla

Crispy Salmon Tacos

These Crispy Salmon Tacos feature blackened, flaky salmon, fresh pineapple-avocado salsa, crunchy lime slaw, and smoky chipotle aioli, bringing together vibrant flavors and textures perfect for warm weather.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1.5 lb Salmon fillets (about 1–1.5 lb total for 4 people) Use fresh, skin-on or skinless salmon fillets, roughly 4–6 ounces per taco portion.
  • 1 tsp Ground cumin Part of taco spice mix.
  • 1 tsp Smoked paprika Part of taco spice mix.
  • 1 tsp Chili powder Part of taco spice mix.
  • Salt (to taste)
  • Oil for frying (canola, vegetable, or avocado oil) Use neutral oil with high smoke point.
For the Tacos
  • 6-8 pieces Corn tortillas Warm them briefly to make pliable.
  • 1 cup Cabbage, shredded (green or purple) For the lime slaw.
  • 1 lime Lime (juiced) For slaw and serving.
  • 1 cup Pineapple, diced Fresh or canned in juice, drained.
  • 1 cup Avocado, diced Add just before serving to keep color.
  • ½ cup Chipotle aioli Store-bought or homemade.

Method
 

Preparation
  1. Pat the salmon fillets dry with paper towels.
  2. Combine taco spices: mix cumin, smoked paprika, chili powder, and a pinch of salt in a small bowl. Rub spice mixture evenly over salmon.
  3. Let seasoned salmon rest for 10–15 minutes at room temperature.
Cooking Salmon
  1. Heat a heavy skillet over medium-high heat and coat with oil.
  2. Carefully place salmon flesh-side down and cook undisturbed for about 4–5 minutes per side or until cooked through and flaky.
  3. If fillets are thick, finish cooking in a preheated 375°F oven for 5–8 minutes.
Prepare Slaw
  1. In a bowl, toss shredded cabbage with fresh lime juice and a pinch of salt. Let it sit for 5–10 minutes.
Prepare Salsa
  1. In a separate bowl, combine diced pineapple and avocado. Add lime juice and salt. Optionally add cilantro.
Warm Tortillas
  1. Heat a skillet over medium heat and warm tortillas for about 20–30 seconds per side. Keep covered.
Assemble Tacos
  1. Place a warm tortilla on a plate and add flaked or sliced salmon.
  2. Top with cabbage slaw, pineapple salsa, and a drizzle of chipotle aioli.
  3. Serve immediately with lime wedges.

Notes

Store components separately for optimal freshness and texture. Leftovers can be refrigerated for up to 2 days.