Salmon is one of my favorite cooking proteins, it is fast, tasty and incredibly versatile. These Chipotle salmon tacos joined after several rounds of tests, because the simple taco seasoning simply was not cutting it. The smoked heat of Chipotle Chili dust gave life to everything and combined with a crunchy salad, these tacos went from absolutely attentive.
If you are like me, you are always looking for simple and high meals that help you feel good without adding stress to your day. These baked salmon tacos are ready in just 15 minutes and are a fun way to change their usual taco night. They are fast enough for one night of the week and a great source of protein and fiber!
If you love the flavors in these healthy salmon tacos, be sure to try my barbecue salmon tacos or handle sauce sauce below. They are just as fast, easy and full of flavor, perfect for occupied week nights when you still want something exciting on your dish.
How to make spicy salmon tacos
Sam tips for success
- Use shortcuts when it makes sense. Keep the list of ingredients simple using condiments and clothing of tacos bought in the store. If he prefers homemade, do it, my grid of Tahini coriander would be perfect here.
- Cook leather salmon? Bake the skin down in a screy lined with parchment. This prevents the skinization from sticking and facilitating after cooking.
- No salmon? No problem. Trout or Mahi Mahi would also work very well in this recipe.
- Isn’t there Chipotle dust? Use smoked paprika for the same smoked depth and add a pinch of crushed red pepper flakes for heat.
- Save time on preparation. Buy pre-tritured cabbage for salad. It is an excellent way to cut the cut.
- Keep your kitchen fresh. Don’t you want to light the oven? Air Fríe the salmon in its place: it is cooked quickly and remains squamous with minimal cleaning.
- Food preparation council: The salad remains well in the refrigerator for a few days, so be free to do it in advance. Just give it a quick release before serving.
- Reheating the leftovers: The salmon is better fresh, but if you need to reheat it, the air fryer is her friend. Hot at 350ºF for 3–4 minutes until it heats up without drying it.
Economic accessories
I recognize that salmon can be on the most expensive side, so if you are feeding a crowd or you are looking to make the most of your ingredients, there are some easy ways to stretch this meal:
- Add beans: A tablespoon of Mexican black beans is my addition. They add fiber, protein based on plants and creamy texture that combines perfectly with the bold chipotle flavor.
- Serve with rice or quinoa: Adding a grain base can help make food more full, especially if you are working with a smaller salmon portion. I love Lime Quinoa coriander as a team for these tacos.
- Make salmon tacos bowls: Use a mixture of vegetables, grains, beans and a little salmon in each bowl. You will still get all the taste and satisfaction without the need for a large part of fish by portion.
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Preheat the oven at 425f.
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Place the salmon on the baking tray lined with parchment paper. Cover the salmon evenly with taco condiment, salt and chipotle dust. Bake in the oven for 12 minutes.
1.25 pounds of salmon, 2 teaspoons of taco seasoning, ½ teaspoon of salt, ½ teaspoon of chipotle dust
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While the salmon is baked, cut the cabbage in fine strips, add to a large bowl. Short coriander and add it to the bowl with cabbage together with dressing and salt. Stir well.
½ head goat, ¼ cup of coriander, ¼ cup of apple vinegar dressing, ½ teaspoon of salt
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When the salmon ends, it unfolds with a fork.
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Assemble the tacos adding avocado, cabbage and salmon salad and enjoy.
8-12 tortilla shells, 1 big avocado
- Use your favorite taco seasoning (Or make your own homemade taco season) for this recipe.
- I used bottled apple apple cider vinegar To maintain simple ingredients. But you can make your own dressing for the salad combining:
- 2 tablespoons of olive oil
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin
- Heat the tortillas Then they don’t fall apart when making tacos. Heat them in a dry pan, in the microwave (with a wet paper towel on the top) or take them to the oven for 1-2 minutes.
- Use the grated cabbage purchased in the store (You will need 1 bag) instead of crushing an cabbage to save time.
- Store the leftovers separately In the refrigerator in hermetic containers for up to 3 days. Reheat the salmon again in a 350F air fryer for 3-4 minutes, then assemble tacos or serve left over rice, beans, quinoa or salads.
*Note: Recipe nutrition was calculated using 8 almond flour tortillas.
Nutritional information
Nutritional facts
Quantity per portion
Where does nutritional information come from? Nutritional facts are provided as a courtesy, obtained from the USDA food database.
Common questions
Can I use frozen salmon?
Yes. I usually recommend defrosting it first, but you can also cook it directly from Frozen.
- If you choose to defrost it, the easiest way is to decongest in the refrigerator during the night or at the counter in cold water (exchange the water every 20 minutes or so), this takes about 45 minutes.
- Important: If your salmon is in vacuum packing, do not defrost it in that package. It is better to transfer it to a zipper bag or make a hole in the seal to allow air. This helps prevent the risk of harmful bacteria such as Clostridium botulinumwhich can grow in low oxygen environments.
- If you are cooking salmon directly from Frozen, plan to bake for 15 to 20 minutes, depending on the thickness.
Don’t you love the salad in tacos?
No problem. These tacos are super versatile. Try the chopped lettuce and tomato for simpler coverage, or fakes with favorites such as pickled onion, sliced radish or jalapeños and a bit of lime juice. Make them yours!
What kind of tortillas do they work better?
I like soft almond flour tortillas. If you have time, I recommend that you give them a quick warming in a dry or microwave pan with a wet paper towel so that they are more flexible and less likely. The same goes for soft corn tortillas.
