Super-Simple Salmon Tacos with Juicy Citrus Salsa
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(35)
Ingredients
About 8-10 tacos
- 1 ½ pounds boneless salmon filets
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- small corn or flour tortillas
- 2 medium oranges, peeled and diced
- 1 large avocado, peeled, pitted and diced
- 1 jalapeño, cored and finely diced
- half of a small red onion, finely diced
- 1 cup chopped fresh cilantro, loosely packed
- 1 lime, juiced (plus extras for serving)
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Preparation
Step 1
Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
Step 2
Whisk together the chili powder, cumin, oregano, salt and black pepper in a small bowl. Pat the salmon filets dry with paper towels, place them on the baking sheet, brush with oil, and sprinkle evenly with the seasoning. Bake until the internal temperature reaches 135-145°F, about 4-6 minutes per half inch of thickness.
Step 3
While the salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro, and lime juice in a medium bowl.
Step 4
Once the salmon is cooked, use a fork to shred it into large pieces. Add the salmon to your tortillas, top with salsa, add extra cilantro if desired, and enjoy!
Step 5
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Chef's notes
The FDA recommends cooking salmon to an internal temperature of 145°F. However, the salmon will continue to cook once removed from the oven. Consider removing at 140°F. For less cooked salmon, pull it out at 135°F.
