Description
These vibrant and flavorful salmon tacos combine perfectly seasoned and oven-baked salmon with tangy pickled onions, crunchy cabbage slaw, and creamy avocado. Completed with a zesty Fish Taco Sauce and warm corn tortillas, this recipe makes a fresh and satisfying meal ready in just 45 minutes, perfect for a healthy weeknight dinner or casual gathering.
Ingredients
Pickled Onions
- 1/2 medium red onion, thinly sliced
- 1/4 cup cider vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup water
Salmon
- 1 pound salmon fillet (either 1 large piece or a few smaller pieces)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground black pepper, divided
- 1 teaspoon kosher salt, divided
- 1 tablespoon vegetable oil
Slaw and Toppings
- 2 cups shredded green cabbage
- 3/4 cup chopped cilantro
- 1/2 cup Fish Taco Sauce, plus remaining for serving
- 8 corn tortillas, warmed
- 2 avocados, peeled, pitted and sliced
- 1/2 teaspoon ground black pepper
Instructions
- Pickle the Onions: Preheat the oven to 400°F. Place the thinly sliced red onion in a medium bowl. In a small saucepan, combine cider vinegar, granulated sugar, 1/2 teaspoon kosher salt, and 1/4 cup water. Heat over medium-high until boiling, stirring until the sugar dissolves completely. Pour the hot vinegar mixture over the onions and allow them to stand at room temperature, stirring occasionally.
- Season the Salmon: Sprinkle the salmon fillet evenly with chili powder, ground cumin, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. This seasoning adds depth and a mild smoky flavor to the fish.
- Sear the Salmon: Heat vegetable oil in a large, oven-safe nonstick skillet over medium heat. Place the salmon fillet flesh side down in the skillet. Cook without disturbing for 3 to 4 minutes until the flesh develops a deep golden brown crust.
- Oven Cook the Salmon: Flip the salmon so the skin side is down and transfer the skillet to the preheated oven. Continue cooking until the salmon reaches an internal temperature of 145°F, which typically takes between 5 to 15 minutes depending on thickness.
- Prepare the Slaw: While the salmon cooks, combine the shredded green cabbage, chopped cilantro, 1/2 cup of Fish Taco Sauce, and remaining 1/2 teaspoon black pepper in a large bowl. Toss well to integrate all the flavors evenly.
- Drain the Pickled Onions: Once pickled, drain the onions to remove the liquid and discard the pickling juice to prevent sogginess in the tacos.
- Assemble the Tacos: After cooking, carefully slide a spatula between the salmon skin and flesh to remove and discard the skin. Break the salmon into large chunks and arrange them onto the warmed corn tortillas. Top with the prepared cabbage slaw, pickled onions, and sliced avocado. Serve with remaining Fish Taco Sauce drizzled on top or on the side for added flavor.
Notes
- Internal temperature for properly cooked salmon is 145°F to ensure safety and optimal texture.
- Warm tortillas just before serving to keep them pliable and enhance flavor.
- Fish Taco Sauce can be homemade or store-bought depending on preference; adjust quantity based on desired creaminess and zest.
- Pickled onions add a tangy contrast, but if short on time, thinly sliced raw onions can be used as a quick substitute.
- Vegetable oil is recommended for searing due to its higher smoke point.
