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Super-Simple Salmon Tacos with Juicy Orange Avocado Salsa
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4.93 from 39 votes

Super-Simple Salmon Tacos with Juicy Citrus Salsa

Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos!  See notes above for possible ingredient substitutions.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 30 minute, gluten free, salmon

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

  • Heat the oven.  Preheat the oven to 450°F.  Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
  • 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.
  • 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.
  • 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.