30-Minute Salmon Tacos

A quick and easy 30-minute salmon tacos that make a perfect weeknight dinner option. A little prep with everyday ingredients and then ready in 30 minutes. These salmon tacos are delicious with smoky jalapeno poppers or spicy cheesy corn dip.

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Uhm, okay…

These salmon tacos are deeeelicious!

And the best part is, they’re so easy to make and can be done in 30 minutes or less.

What is Sitka Salmon Shares

So, I’m excited when another box of Sitka Salmon Shares arrived the other day. In case you’re wondering what Sitka Salmon Shares is, it is a community-supported fishery that offers monthly shares of wild-caught seafood from their collective of 20+ Alaskan fishing families. Those wild-caught fish are harvested seasonally so they have the best taste compared to fish at the grocery store that could have been frozen for well over a year. So, think about wild Alaskan king salmon, sockeye salmon, coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut hand-delivered right to your door! Learn more about their subscription information here and be sure to use KetchupFish for your discount code, and learn about their shares here.

30-Minute Salmon Tacos

So today, I’m going to share another salmon recipe. This salmon tacos recipe is proof that it doesn’t take a lot of time or effort to produce a delicious meal that is packed with flavor and texture. But first, salmon – one of my favorite sources of protein that I mentioned in this air fryer salmon BLT salad recipe.

30-Minute Salmon Tacos Ingredients

Here is everything you’ll need to make these salmon tacos:

• Salmon. I choose Wild Alaskan Coho Salmon from Sitka Salmon Shares
• Tortillas. Use flour tortillas or use butter lettuce if you prefer something light and fewer carbs
• Vegetables. You can use a combination of your favorite salad, such as arugula, lettuce, or purple cabbage. However, you can also use a short-cut version and bought a store-bought salad instead. Corn is optional, but I love the addition of roasted corn in these tacos
• Avocado, lime, jalapeno. Because this combo will make your tacos extra spicy, smooth, and creamy!
• Margaritas. To make your tacos party extra awesome! You’re welcome!

How to Make Salmon Tacos in 30 Minutes

• Chop. Once done cooking in the air-fryer, chop your cooked salmon. Learn how to cook salmon in an air fryer here
• Veggies. Combine the chopped vegetables in a bowl and set them aside. Heat a grill to medium heat and grill the whole ears of corn until charred on all sides, then slice the kernels off the corn
• Dressing. You can make the avocado cilantro dressing in advance
• Tortillas. Warm the tortillas before serving
• BYOT aka Build Your Own Tacos. It’s time to assemble the tacos
• Serve, enjoy, and don’t forget your margaritas!

Salmon Tacos Variations

Try adding any of these variations to the mix: tomatoes, salsa, chopped mango, or diced red onion.

If you are looking for quick and easy weeknight dinners to make at home, you’ll love these salmon tacos. It only takes 30 minutes, so you’ll have plenty of time to relax and spend time with your family.

30-Minute Salmon Tacos

A quick and easy 30-minute salmon tacos that make a perfect weeknight dinner option. A little prep with everyday ingredients and then ready in 30 minutes.

5 from 30 votes

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Author: Linda Kurniadi

Ingredients

Salmon:

• 12- ounces 3/4 pounds salmon
• 1 teaspoon paprika powder
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt or to taste

Other ingredients:

• 8-10 flour tortillas
• Avocado cilantro dressing recipe
• 1 cup frozen corn kernels thawed
• 1 cup cherry tomatoes halved
• 2-3 cups vegetables shredded or chopped
• 1 tablespoon oil or unsalted butter
• Juice of 1 lime
• Jalapeno optional

Instructions

• Air fryer salmon: rub the salmon with paprika powder, garlic powder, onion powder, and salt. Turn the air fryer to 400 degrees. Place the salmon skin-side down in the basket of your air fryer and cook for 10 minutes. Chop up cooked salmon and set aside.
• Roasted corn: heat the frying pan with oil and add corn kernels. Sautee until golden and crunchy. Set aside.
• Warm the tortillas: heat the tortillas in a skillet over medium-high heat until golden brown and toasted, about 30-60 seconds. Flip and cook for another 30-60 seconds.
• To assemble: add a few vegetables, roasted corn, tomatoes, and salmon. Top with avocado cilantro dressing.

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