Salmon Tacos with Avocado Salsa and Cilantro-Orange

Name: Salmon Tacos with Avocado Salsa and Cilantro-Orange Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Ripe Avocados, Cut Into Small Pieces; 1 whole Tomato, Roughly Chopped; 1 whole Shallot Or 1 Clove Garlic, Minced; 1 whole Jalapeno, Seeds And Veins Removed, Finely Chopped (optional); 1 pinch Salt And Pepper, to taste; 1 whole Lime, Juice Only (to Taste); 1/2 whole Small Onion, Very Thinly Sliced; 1 Tablespoon Vinegar (any Type, But I Prefer Apple Cider Or Rice Vinegar); 1/2 heads Cabbage; 1 whole Medium Carrot; 1/2 cups Cilantro Leaves, Roughly Chopped; 1 whole Orange, Peeled And Cut Into Wedges; 1 Tablespoon Olive Oil; 16 ounces, weight Salmon Fillet; 6 whole Small Flour Tortillas, For Serving

Servings: persons

2 whole Ripe Avocados, Cut Into Small Pieces
1 whole Tomato, Roughly Chopped
1 whole Shallot Or 1 Clove Garlic, Minced
1 whole Jalapeno, Seeds And Veins Removed, Finely Chopped (optional)
1 pinch Salt And Pepper, to taste
1 whole Lime, Juice Only (to Taste)
1/2 whole Small Onion, Very Thinly Sliced
1 Tablespoon Vinegar (any Type, But I Prefer Apple Cider Or Rice Vinegar)
1/2 heads Cabbage
1 whole Medium Carrot
1/2 cups Cilantro Leaves, Roughly Chopped
1 whole Orange, Peeled And Cut Into Wedges
1 Tablespoon Olive Oil
16 ounces, weight Salmon Fillet
6 whole Small Flour Tortillas, For Serving

1
Make the salsa: In a small bowl, gently toss together the avocados, tomato, shallot, and jalepeno.
2
(Be careful not to mash the avocado too much or you will end up with guacamole.)
3
Add lime juice, salt and pepper a bit at a time, to taste.
4
Set aside.
5
Make the slaw: Combine the onions and vinegar in a medium-sized serving bowl, tossing to combine.
6
Let the onions rest in the vinegar for 10 minutes while preparing the other ingredients.
7
Thinly slice the cabbage and shred the carrot using a box grater.
8
Add the cabbage, carrot, cilantro and orange to the onions, tossing gently to coat the ingredients in the vinegar.
9
Set aside.
10
Just before serving toss the slaw once more and taste, adding an additional splash of vinegar if needed.
11
Cook the salmon: Heat oil in a medium saute pan over medium heat.
12
Season the salmon with salt and pepper and place skin-side up in the hot oil.
13
Cook the salmon until just cooked through, flipping it halfway through cooking.
14
(Depending on the thickness of the fillets, this should take 2-4 minutes on each side.)
15
Remove from the pan and transfer to a serving platter.
16
Using a fork, gently break the salmon apart into bite-size pieces.
17
Serve immediately with warmed tortillas, topped with salsa, with the slaw on the side.
18
Note: To warm the tortillas, cover them with a cloth napkin and heat in the microwave for 10 seconds.

907

kcal

Calories

Fat

135

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 whole Ripe Avocados, Cut Into Small Pieces, 1 whole Tomato, Roughly Chopped, 1 whole Shallot Or 1 Clove Garlic, Minced, 1 whole Jalapeno, Seeds And Veins Removed, Finely Chopped (optional), and more.

Yes, Salmon Tacos with Avocado Salsa and Cilantro-Orange Slaw falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Tacos with Avocado Salsa and Cilantro-Orange Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions