Salmon Tacos with Avocado Crema Recipe

Name: Salmon Tacos with Avocado Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pounds Fresh Salmon Fillet; 1/2 teaspoons Smoked Paprika; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Chipotle Chili Powder; 1/2 teaspoons Cumin; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 Tablespoons Olive Oil; 8 whole Corn Tortillas; 1 cup Corn Kernels (I Used Frozen); 1 cup Diced Tomato; 1/4 cups Chopped Cilantro; 1 Tablespoon Lime Juice; ⅛ teaspoons Salt; 1/2 cups Sour Cream; 1 whole Avocado, Peeled And Pitted; 1 Tablespoon Lime Juice; ⅛ teaspoons Salt

Servings: persons

3/4 pounds Fresh Salmon Fillet
1/2 teaspoons Smoked Paprika
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Chipotle Chili Powder
1/2 teaspoons Cumin
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/2 Tablespoons Olive Oil
8 whole Corn Tortillas
1 cup Corn Kernels (I Used Frozen)
1 cup Diced Tomato
1/4 cups Chopped Cilantro
1 Tablespoon Lime Juice
⅛ teaspoons Salt
1/2 cups Sour Cream
1 whole Avocado, Peeled And Pitted
1 Tablespoon Lime Juice
⅛ teaspoons Salt

1
Heat a large skillet over medium heat.
2
Take the salmon out of the refrigerator and bring to room temperature for 10 minutes.
3
Mix together the spices for the salmon rub.
4
While the salmon is warming, begin making the salsa.
5
If using frozen corn, measure into a microwave safe bowl and defrost for 30-60 seconds in the microwave.
6
Then combine the corn, tomato, cilantro, lime juice and salt.
7
Set aside.
8
Pour the olive oil into the heated skillet.
9
While the oil heats, dry the salmon with paper towels, then rub the spice mixture onto both sides of the salmon.
10
Once the oil is hot, place the salmon in the pan and cook for 4 minutes on one side.
11
Turn and cook for an additional 3 minutes on the other side.
12
After cooking, remove from heat and set aside for 5-10 minutes.
13
While the salmon is resting, make the avocado crema.
14
Put the sour cream, avocado, lime juice and salt into a bowl.
15
Using a fork, mash the avocado and combine with sour cream, lime juice and salt until smooth.
16
Heat the tortillas in the microwave according to the package directions.
17
Flake the salmon and place into the tortillas, top with the salsa and crema and enjoy!
18
Avocado crema recipe slightly adapted from Iowa Girl Eats.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 pounds Fresh Salmon Fillet, 1/2 teaspoons Smoked Paprika, 1/2 teaspoons Garlic Powder, 1/2 teaspoons Onion Powder, and more.

Yes, Salmon Tacos with Avocado Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Tacos with Avocado Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions