Roasted Salmon Tacos

I felt like making some fish tacos tonight. We had salmon in the house, so there you go – Roasted Salmon Tacos! I used the same recipe I used for my Chili and Lime Roasted Salmon Recipe but broke up the cooked fish to put on the tacos. I also made some homemade guacamole to go with them – DELICIOUS!

Try using the small corn tortillas when you make this dish. Pair it with your favorite Mexican beer, put on some Mexican music and you’ll be transported to the beach in Mexico.

Roasted Salmon Tacos

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By Patrick Dulmage Serves: 6

Roasted Salmon Tacos


  • 12 small corn tortillas - the street taco size
  • Mexican Crema
  • The Fish -
  • 1.5 lbs Salmon
  • Zest of 1-2 limes
  • 2 tsp Chipotle Chile Powder
  • 1.5 tsp salt
  • The Guac -
  • 2-4 Avocados
  • 2 tbsp lime juice
  • 1 tsp Cumin
  • Siracha
  • 1 tsp salt
  • ¼ tsp pepper
  • The Slaw –
  • ¾ lb Cabbage
  • 3 tbs minced Dill
  • ½ seedless cucumber
  • Salt and pepper



Pre-heat oven to 425 degrees.


Put salmon in an oiled baking dish (13x9ish)


Brush salmon with the lime juice. Sprinkle both sides of the salmon with the spice mix. Bake until the salmon is cooked through (about 15 minutes, thickness of fish will determine the time to cook).


While the salmon bakes, put your avocado in a food processor (small one if you have it), along with the crema. Pulse until the mixture is smooth.


For the guac, gently mix the cut up avocado, salt, pepper, Siracha, Cumin, and lime juice.


Prepare either lettuce or slaw mix (shredded cabbage and carrot). The pre-mixed coleslaw mix is great.


Assemble tacos and enjoy!

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