These easy Cajun Salmon Tacos are served with a quick and creamy avocado and lime dressing for a utterly delicious and sociable 30 minute meal that the whole family will love.
If you love fish tacos and want to get your family eating more nutrient-rich salmon, this is the recipe to try!
Why is it that children (read: ALL OF US) enjoy a meal so much more when we’ve built it with our own hands? Of course, it’s because we can fill each mouthful with exactly what we fancy from the table.
Serving up help-yourself-dinners is a surefire way of getting my children to eat meals that they maybe wouldn’t normally.
These Salmon Tacos are a staple meal in our house. I love them for midweek dinners where I just do not want to be involved in too much mixing, cooking or, in fact, thinking.
Hope you love them as much as we do. If you’re a taco-fan too, you could try my Prawn Tacos, my Cauliflower Tacos or my Chicken Tacos.
Why you’ll love this recipe
⭐️ Ready in just 30 minutes
⭐️ Hardly any prep or faff
⭐️ A great way to serve up delicious fish
About this Salmon Taco Recipe
I believe Mexican Fish Tacos are often referred to as Baja Tacos, named after the Baja California peninsula where they originate, but they are usually made with white fish and have a batter.
So, while salmon isn’t true to an authentic and original fish taco, believe me when I say it really works for this style of dish. Salmon is also a perfect fish to use for flavour, cost, availability and goodness. I’m flavouring it with Cajun spice here for a truly delicious and quick family dinner.
What about the taco part?
Tacos themselves are the outer bread-type part, basically a crispy tortilla wrap (I bake them to make them crispy).
You can make these with those very hard taco shells, but (a) they are easier to eat like this and (b) I think they taste better. Feel free to use either for your meal.
Easy Salmon Taco Ingredients
- Salmon fillets – Boneless, skin on
- Cajun spice – Any good quality shop-bought seasoning is fine
For the dressing:
- Avocado
- Yoghurt – Natural yoghurt works best as it is quite runny. If you only have Greek yoghurt, that’s fine. Just add a splash or two of extra water to the sauce.
- Lime – Juice only
- Mint sauce – This is a favourite cheat of mine to get a really minty flavour to sauces. It’s the mint sauce that you serve with lamb, NOT mint jelly! You can substitute with fresh mint if you have it.
To serve:
- Tortillas – I use the small, soft wraps
- Lettuce
- Red onion
- Cucumber
- Sweetcorn – Tinned or frozen is OK
How to make Salmon Tacos
1. Sprinkle the salmon fillets with cajun seasoning and bake them on a lined baking sheet at 200C for 20-25 minutes or until cooked through.
2. Meanwhile, blend the dressing ingredients together. Toast the wraps and make your sides. When the salmon is cooked, remove the skin.
Hint: To serve, lay everything out on the table to help themselves.
Salmon Taco leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving or eat cold.
In the freezer You could freeze the salmon part of this dish if you have leftovers. Make sure you defrost it thoroughly before reheating again.
Top tips
How to serve Salmon Tacos
I put all of the ingredients in individual bowls in the middle of the table so the children can pile everything up themselves. Let everyone dig in and build their own tacos! Eat straight away so they don’t go soggy.
What to serve with Salmon Tacos
There are so many side dishes you could serve alongside this dish. How about a rice salad? Or my Mexican-Style Salad or Veggie Loaded Nachos would work well too. Salmon Tacos with Slaw and Homemade Chips would be great too.
FAQ
For crispy Salmon Tacos, very carefully heat them over an open flame on a gas hob. Alternatively, fold over the tortillas and put into the toaster slots, or you can pop in a hot oven for 3 or 4 minutes instead.
Yes! This recipe uses fresh salmon fillets, a great source of omega-3 fatty acids which have a variety of health benefits. Salmon is also low in fat and a good source of protein.
Yes! If you’re used to only white fish tacos, I urge you to give this recipe a try. It’s honestly so good, and the consistency of salmon is the same as white fish so it’s fine for tacos.
Lay the salmon, skin side down. Cut through the salmon right at the far end so there’s a tiny piece you can use as a ‘handle’ (I then grip this using some kitchen roll so I don’t slip) Run your knife between the salmon meat and its skin, flat to the board, cutting away from you. And voila, it comes right off.
Once you get the knack, it’s super easy and weirdly satisfying. But it’s worth taking 30 seconds to watch how to do it here: How to Remove Salmon Skin (It’s made it SO much easier for me. The part you want starts at 0:59.)
I’ve always bought more expensive skinless salmon but I’m now vowing to do it myself!
For small jobs like this I really like this Mini Chopper. It’s affordable and not a pain to get in and out of the cupboard. You can also mash your sauce ingredients together for this recipe if you don’t have one.
Sure, I have lots. If you’re trying to introduce it a little more to beginners, I would recommend my Easy Fish Pie, Classic Tuna Pasta Salad, Salmon Burgers or my Homemade Fish Fingers.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Cajun Salmon Tacos {30 minute meal}
Ingredients
- 480 g Salmon fillets Boneless. See notes.
- 2 tsp Cajun spice mix See notes.
For the Avocado and Lime Dressing:
- 1 Avocado Peeled and stoned.
- 100 g Yoghurt See notes.
- 1 Lime Juice only
- 1 tbsp Mint sauce See notes.
To serve:
- 8 Small, soft tortilla wraps
- 1 Lettuce Washed and trimmed.
- 1 Red onion Peeled and sliced thinly.
- 1 Cucumber Cut into thin strips (I use a vegetable peeler).
- 165 g Sweetcorn Tinned, drained or frozen, cooked.
Instructions
- Preheat the oven to 200C.
- Pop the salmon fillets onto a baking sheet lined with baking paper and sprinkle over the cajun seasoning. Bake for 20-25 minutes or until just cooked through.
- Meanwhile prepare the tacos and other toppings.
To make the Avocado and Lime Dressing:
- Blend all of the ingredients together until smooth. Add a little water to make a thin, runny sauce if you like.
To serve:
- Toast the wraps so they are crunchy and brown. You can do this by folding over and popping into the toasted slots, or for 3-4 minutes in the oven while the salmon is finishing cooking. (See notes)
- When the salmon is cooked, peel it from the skin and break into large chunks.
- Lay everything out and let everyone help themselves.
Laura says
Amazing and super quick
Gem says
Quick and easy, the dressing is amazing
Claire says
I made these on Saturday night and they were fab! Salmon for my OH, halloumi for me as I’m veggie. I used fresh basil, mint and coriander in the yogurt sauce with a drop of honey for sweetness. Plus we served it with skin on fries. It was so good and easy, will definitely make again.
Chloe Stevenson says
Lovely easy dinner 🙂
Jess says
Easy and delicious! The dressing is super yummy!
Marina says
30 minute meal? More like 3 minute meal!
A great idea for a very quick and easy tea, which my children really enjoyed! For those who haven’t tried it yet, the “make-your-,own” option is a life saver
Sarah says
I loved these so nice on a hot day, I totally forgot to buy yoghurt so was worried how the dressing would be , but it was still lovely
Kerry says
Our absolute favourite of yours and everyone who comes and I do this for devour it too.
Quick, flavourful and fresh 🥳