Salmon Tacos with Avocado Cream

Salmon Tacos with Avocado Cream

Recipe By: Ananda Kaplan
Serves: 4 (makes 8 filling tacos)

Taco night deserves a moment—and these sheet pan salmon tacos are absolutely worth celebrating. Packed with wholesome ingredients, ready in no time, and so delicious you'll want them on repeat. All the cooking happens on one pan: flaky, perfectly seasoned salmon that's rich in omega-3s and as good for your brain and heart as it is delicious, nestled alongside sweet caramelized onions and peppers that get tender and slightly charred in the oven.

The real magic happens when you layer everything into warm tortillas, starting with a silky avocado cream. Avocados not only add an irresistible creamy texture but are also packed with healthy fats that help balance hormones and keep you feeling your best. Then comes the mouthwatering salmon and those roasted veggies, all finished with a bright, herby citrus cabbage slaw that brings freshness and crunch to every bite. While there are a few components, don't let that intimidate you—each one is simple and comes together quickly. And the best part? Every element pulls double duty beyond taco night. The avocado cream is amazing as a dip or spread, the citrus slaw is equally at home on fish bowls or alongside grilled chicken, and the roasted salmon and veggies can be tossed into salads or grain bowls all week long.

Fresh, bright, satisfying—and on the table in no time.

Ingredients

• 8 corn tortillas (or your favorite tortillas)
• 1.5 lbs wild salmon, 4 6oz pieces (works well with wild cod or snapper)

Roasted Vegetables:

• ½ onion, sliced (you can use white, yellow, or red)
• 1 bell pepper, sliced (any color or mix of colors)
• 1 tablespoon oil
• ¼ teaspoon each: salt and cumin
• 1 teaspoon dried oregano

Honey Mustard Lime Sauce:

• ¼ cup of each: dijon mustard and honey
• 2 teaspoons of each: cumin, coriander, salt
• ¼ teaspoon cayenne (optional)
• 2 tablespoons oil
• ½ lime, juiced

Slaw:

• 2 cups (~½ a cabbage) shredded cabbage (use red or green or a mix and you can also buy preshredded coleslaw mix to save time)
• 1 tablespoon honey mustard lime sauce (reserved from above)
• 1 orange and 1 lime, zested and juiced
• ¼ cup cilantro, chopped
• Salt to taste
• Optional add ins: 1 carrot shredded, 3-4 radishes sliced

Avocado Cream:

• 1 avocado
• ¼ cup sour cream or yogurt (dairy or nondairy)
• ¼ cup cilantro, stems and leaves
• ¼ tsp salt
• 1 lime, zested and juiced

Directions

1. 1. Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.

   2. Make the honey mustard lime sauce: Whisk all ingredients together. Transfer one tablespoon into a large bowl for the coleslaw and set the rest aside for the salmon.

   3. Prep and roast: Slice the onions and peppers and arrange them on one half of the sheet pan. Drizzle with oil, cumin, salt, and oregano and toss to coat. Pat the salmon dry and place it skin side down on the other half. Spoon the honey mustard lime sauce over the top and sides, rubbing it in to coat evenly. Roast for 18-22 minutes, or until the salmon is cooked through. Cooking time will vary depending on the thickness of your fillet.

   4. Make the coleslaw: Zest and juice the orange and lime and add it to the bowl with the reserved sauce and stir to combine. Shred the cabbage, cilantro, and any additional mix-ins and toss well. For the best flavor, massage the slaw with your hands for a minute or two to soften the cabbage and allow the dressing to soak in. Taste and adjust seasoning as needed, adding more citrus for brightness or a pinch of salt to bring it all together.

   5. Make the avocado cream: Blend all ingredients in a food processor until smooth, or mash by hand for a chunkier texture.

   6. Warm the tortillas and build the tacos: Place the tortillas directly on the oven rack for 3-4 minutes. Spread a generous dollop of avocado cream across each tortilla, top with salmon, roasted veggies, and a spoonful of slaw. Serve with a lime wedge and enjoy!

Notes

• Not a fish fan? No problem! Swap the salmon for 1½ cups of cooked black beans or 1½ lbs of chicken breast or thighs and follow the same recipe.

Nutrient Highlights

• Wild Salmon: A premier source of omega-3 fatty acids (EPA and DHA). These powerful anti-inflammatory fats are essential for supporting heart and brain health, and they play a key role in reducing overall inflammation in the body.

• Cabbage: Whether you choose red or green, cabbage is a cruciferous superstar. It is rich in glucosinolates, which are sulfur-containing compounds widely studied for their ability to support cellular detoxification and reduce cancer risk.

• Avocado: Loaded with heart-healthy monounsaturated fats and fiber. These healthy fats not only help keep you full and satisfied, but they also act as a booster, enhancing your body's ability to absorb the fat-soluble vitamins and antioxidants from the vegetables in your tacos.

• Bell Peppers: Packed with antioxidants, particularly vitamin C and beta-carotene. These nutrients help neutralize free radicals, protect your cells from oxidative damage, and support a robust immune system.

• Citrus (Orange & Lime): Beyond adding bright, fresh flavor without the need for extra sodium, the zest and juice of citrus fruits deliver a heavy hit of vitamin C and flavonoids. As a bonus, vitamin C naturally enhances your body's ability to absorb nutrients from your other plant-based ingredients!