Are you in the Taco Tuesday or the Taco Thursday club? Or Tacos all-day everyday club? Personally, I fall in the latter. That’s because I cannot believe how speedy, flavourful and downright healthy tacos can be. These 25 minute weeknight crunchy salmon tacos with lime and avocado are incredibly DELICIOUS, healthy and so simple to make. Made with lime juice and herb infused pan-seared salmon, accompanied with sriracha and lime juice guac topped with strips of cucumber and ribbons of carrot in an oven heated flour tortillas, you’ll definitely want to make these!
Both the ingredients and process for making the salmon are so simple. The beauty of this salmon taco recipe is that you can either pan fry or air fry the salmon and you’ll still end up with succulent pieces of salmon. These marry well with the crunchiness of the taco shell and spicy guac. Yum!
How long does the guacamole keep?
The lime and sriracha guacamole lasts for up to 1 week in an airtight container in the fridge. The lime juice helps keep the avocado from going off. If you have some left over, this would make a wonderful spread for poached eggs on toast. We don’t like food waste around here!
Julienne carrots and matchstick carrots. For your carrots, you can use this nifty julienne tool * that literally takes seconds to achieve these ribbons. You can also use this for other vegetables too.
You can add slaw to these tacos but I’ve kept the recipe super simple so you can whip these up for your family as a weeknight dinner in no time at all. Look at how delicious the tacos look in the above photo…
Crunchy Salmon Tacos with Lime & Avocado
Materials
Spicy avocado guacamole
- 2 medium Avocados
- 1 small Lime, juiced (or lime juice from a bottle)
- 2-3 tsp Sriracha sauce
- ½ tsp Salt – or as to taste
- ½ tsp Pepper – or as to taste
Salmon
- 4 regular Salmon steaks (1 per person)
- 2 tsp Chilli powder
- 2 tsp Onion powder
- 2 tsp Oregano powder
- 2 small Limes, juiced (or lime juice from a bottle)
Tacos
- 8 small Flour tortillas
Other accompaniments
- ½ small Cucumber
- 2 regular Carrots
Instructions
Salmon
- Remove the skins of the salmon steaks and then cut the salmon into chunks then transfer these to a bowl and mix in the seasonings and lime juice. Mix and coat thoroughly. Let this marinate while you work on the other steps.
- Once you've completed the other steps, heat a pan and add the contents of this salmon bowl to the pan and pan-fry the fish until it's cooked through.
Spicy avocado guacamole
- In a medium bowl, mash your avocados with a fork and add in your juiced lime, salt and pepper then mix thoroughly. you can puree this with your fork or leave this chunky – depending on your preference.
Tacos
- To achieve a curve in your flour tortillas, heat an oven at gas mark 5/180 degrees Celsius and pop these in between the gaps of your wire rack tray – almost like a washing line. Leave these in for no more than 4 mins and you check after 2 mins to ensure these don't burn. Remove the tacos and allow them to cool.
Accompaniments
- Cut your cucumber in half – length ways. Remove the seeds and julienne these (cut them into matchstick strips) with the skins on.
- Julienne your carrots so they're ribbon thin. Use a julienne peeler if you have one.
Assemble your tacos
- Layer your guacamole in each taco shell, add your accompaniments and then place the salmon chunks on top. Enjoy!
*This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. This is at no extra cost to you.
I can’t wait to make this
It sounds delicious and healthy for my dinner
Thanks Linda – I hope you enjoyed this recipe as much as I did!