15 Minute Salmon Tacos
These flavorful Salmon Tacos are ready to serve in just 15 minutes!
To make the salmon
- 8 oz salmon two 4-oz fillets
- 1 tbsp olive oil plus 2 teaspoons extra for frying
- 1 1/2 tbsp taco seasoning
- Or, make your own taco seasoning by combining: 1 tsp cumin, 1 tsp chili powder, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried oregano, ½ tsp smoked paprika and sea salt flakes, to taste.
To make sriracha mayo
- ½ cup sriracha sauce
- ½ cup mayonnaise
- 1 minced garlic clove or 1/3 tsp garlic powder
- 1 1/2 tbsp lemon juice or apple cider vinegar
- sea salt flakes to taste
To make the tacos
- 2-3 cup shredded lettuce and cabbage can mix in some other greens like spinach
- 8 corn tortillas
- lime wedges
- Optional toppings – avocado, chopped cilantro, jalapeños, shredded cheese
Dry salmon and place on a plate or in a mixing bowl.
Pat the seasoning onto both sides of the salmon until evenly coated.
Heat oil in a large skillet over medium-high heat.
Add the fillets skin side down and cook for 3-4 minutes until salmon is halfway done. You will see the line where it is half cooked and a paler pink shows halfway up the salmon fillet.
Flip the salmon fillets over and cook for another 3-4 minutes until cooked through and a nice brown (but not quite black) crust develops. Please note: thicker fillets may need an extra few minutes to cook and you may need to reduce the heat to prevent the salmon from burning before cooked through.
Warm tortillas according to package instructions.
Make the sriracha mayo by adding all ingredients to mixing bowl and stirring until combined
Assemble tacos by filling each tortilla with cabbage, cooked salmon, desired toppings, and the sriracha mayo.
- Reduce heat under the skillet a little bit if the fillets start to burn before they are cooked through.
- Make sure your skillet is hot and don’t overcrowd. If you do the food will start to steam and ***wash off** the seasoning as well as slowing down the cooking process.
- Don’t keep flipping the salmon back and forth, try and flip it only once.
- Thicker salmon fillets may need another 1-2 minutes to cook through. You will see the line where it is half cooked and a paler pink shows halfway up the salmon fillet (see pictures below).
- Do not overcook the salmon. Once done, immediately take them out of the skillet or air fryer.
- Insert an instant-read digital thermometer into the middle of the fillets. A reading of 120F to 130F for medium-rare or 135°F to 145°F for more cooked.
- Make sure frozen salmon is fully thawed before cooking to avoid uneven cook times as well as adding water to the pan which boils the salmon instead of frying.
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of these salmon tacos.
Calories: 299kcal | Carbohydrates: 27g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 1126mg | Potassium: 418mg | Fiber: 4g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 1mg