These delicious grilled salmon tacos with avocado crema are so much simpler to make then they sound, coming together in just 20 minutes. With perfectly cooked pieces of spiced salmon, crunchy cabbage, and light and creamy avocado yoghurt sauce served on a soft tortilla, these dairy free tacos are the ultimate weeknight dinner idea.
Tacos are one of my go-to dinners to make at home. Whether it’s vegetarian cauliflower tacos, gluten free fish tacos or even breakfast tacos, I am always happy to test out new flavour combinations and serve them up taco-style.
These salmon tacos are the latest addition to my collection of go-to taco recipes as I love how simple and quick they are to make, not to mention they are packed with flavour. I usually keep frozen salmon fillets in the freezer (I buy the bags when they are on sale), as salmon is such a versatile and healthy protein to build meals around.
The salmon fillets are coated in a bunch of Mexican inspired spices and then cooked under the grill in less than 10 minutes. While that’s on the go you can make up your sauce and that’s basically all there is to it.
These grilled salmon tacos might sound fancy but they are perfect for a Friday night after a big week when you’d probably rather order in than cook dinner. But then you remember your new year’s resolution to cook more food at home. So pick up the ingredients for this one and make it your Friday night plans this week.
Key Ingredients
Like all good tacos, these grilled salmon tacos are made using simple ingredients that come together to create a delicious and flavour-packed meal in just 20 minutes.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Salmon fillets – look for skinless fillets or remove the skin before cooking. For this recipe, I use frozen salmon fillets as they are convenient and more cost effective. Simply defrost them in a bowl of water before getting started.
- Spices – I am using a simple combination of cumin, smoked paprika, garlic powder, onion powder, ground chilli but you can also use a store bought taco seasoning blend to make this recipe even easier.
- Avocado – Hass avocados are the best as they have a rich flavour and creamy texture which work perfectly to form the base of the sauce for these salmon tacos.
- Greek yoghurt – this is going to be mixed with the avocado to create a thick and creamy sauce for the tacos. I am of course using a dairy free plain Greek yoghurt but use any you like.
- Jalapeño – adds so much flavour to the avocado crema. The ones I have been buying at the supermarket are really quite mild so add more flavour than spice but taste and adjust based on how spicy your Jalapeño is and your spice level preference.
- Lime – fresh lime is key to flavouring the avocado crema and really finishes off the dish keeping it fresh and flavourful.
- Cabbage – adds a bit of freshness and crunch to the tacos. You can use any green cabbage, I am using a small sugarloaf, or you can use red cabbage as well.
- Flour tortillas – use the street style, smaller tacos for this recipe. You can also use corn tortillas as well if you want to keep this recipe gluten free.
Step-By-Step Instructions
To make these salmon tacos, start by mixing up your spice mix.
Pat the salmon fillets dry with paper towels and then rub them with a little olive oil and the spice mixture.
Preheat the grill and place the salmon fillets on a baking tray. Grill the salmon for 8-10 minutes, or until cooked through and flaky. Flake the cooked salmon into large pieces and set aside until ready to assemble.
👩🍳Cooking method: If you prefer, you can also cook the salmon in a frying pan over medium heat or in the air fryer at 200°C (400°F) for a similar time, or bake it in the oven or 200°C for about 12-15 minutes.
While the salmon is cooking, make the avocado crema. In a bowl, mash the avocado and mix in the dairy free Greek yoghurt, minced jalapeño, a squeeze of fresh lime juice, and season with salt and pepper to taste.
To make the tacos, heat your flour tortillas either in the microwave, or I like to do it over my gas stove flame for the best flavour. Place a generous amount of the avocado crema, some of the shredded cabbage and add the flaked salmon on top.
Serve the tacos immediately with an extra squeeze of lime and fresh coriander if you’re into that.
Recipe FAQs
If you want to make these tacos gluten-free, all you need to do is swap the flour tortillas for gluten-free ones or use gluten-free corn tortillas instead.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More quick and easy weeknight dinner ideas:
Air Fryer BBQ Chicken Thighs
20 Minute Hoisin Pork Stir Fry
Creamy Salmon Tagliatelle (Dairy Free)
Burger Bowls
Grilled Salmon Tacos with Avocado Crema
Ingredients
For the salmon:
- 450-500 grams skinless salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground chilli
For the avocado crema:
- 1 medium ripe avocado
- 3 tablespoons dairy free Greek yoghurt
- ½ jalapeño seeds removed and finely minced
- Fresh lime juice to taste
- Salt and pepper to taste
To assemble:
- Shredded cabbage
- 8-10 flour tortillas warmed
- Lime wedges for serving
- Fresh coriander leaves optional
Instructions
- In a small bowl, mix the ground cumin, smoked paprika, garlic powder, onion powder, and ground chilli. Pat the salmon fillets dry with paper towels and rub them with olive oil and the spice mixture.
- Preheat the grill or a frying pan over medium-high heat. Grill the salmon for 8-10 minutes, or until cooked through and flaky. Remove from the heat and set aside.
- While the salmon is cooking, prepare the avocado crema. In a bowl, mash the avocado and mix in the dairy free Greek yoghurt, minced jalapeño, and a squeeze of fresh lime juice. Season with salt and pepper to taste.
- Flake the cooked salmon into large pieces. To assemble, place a generous amount of the avocado crema, some of the shredded cabbage and add the flaked salmon on top.
- Garnish with fresh coriander and serve with lime wedges on the side. Enjoy!
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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