Baked Salmon Tacos
A comforting and healthy meal, Baked Salmon Tacos come together in just 30 minutes, perfect for busy weeknights and family gatherings.
Ingredients
For the Salmon
- 1 pound fresh salmon fillet Make sure it’s of good quality for the best taste. Look for wild-caught when possible.
- 1 tablespoon olive oil A staple for a touch of richness.
- 2 teaspoons chili powder For a warm, slightly smoky flavor.
- 1 teaspoon cumin Adds depth and enhances the other flavors.
- to taste Salt and pepper Essential for bringing out the inherent flavors of the salmon.
For the Tacos
- 8 small corn or flour tortillas These will serve as the foundation of your taco.
- 1 cup shredded cabbage Provides crunch and a fresh texture.
- 1 ripe avocado, sliced Adds a creamy finish.
- to taste Fresh cilantro for garnish Brightens up the dish beautifully.
- as needed Lime wedges A squeeze of lime elevates the flavors to another level.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pat the salmon fillet dry with paper towels and place it on a baking sheet lined with parchment paper.
- Drizzle olive oil over the salmon and sprinkle on the chili powder, cumin, salt, and pepper.
Cooking
- Bake the seasoned salmon in the preheated oven for about 12-15 minutes, until it flakes easily with a fork.
- While the salmon bakes, heat a skillet over medium heat and lightly toast each tortilla for about 30 seconds on each side.
Assembly
- Once the salmon is cooked, flake it gently with a fork.
- On each tortilla, place a generous amount of salmon, followed by shredded cabbage, a slice of avocado, and a sprinkle of cilantro.
- Squeeze fresh lime juice over each assembled taco.
Notes
Leftover salmon can be stored in an airtight container in the refrigerator for up to three days. Reheat salmon gently in the oven and warm tortillas in a skillet. For variety, swap salmon for tilapia or cod, and add toppings like jalapeños or pineapple salsa.