These Cajun Salmon Tacos are served with a quick and easy Avocado and Lime dressing for a tasty 30 minute meal for all the family.
Why is it that children (read: ALL OF US) enjoy a meal so much more when we’ve built it with our own fair 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 sure fire way of getting my children to eat meals that they maybe wouldn’t normally.
Why you will love these Super Simple Salmon Tacos!
✅ Ready in just 30 minutes.
✅ Hardly any prep or stirring needed.
✅ A great way to get the whole family eating more oily fish.
What are Salmon Tacos anyway?
Let’s be clear, I don’t think these are Mexican taco authentic in any way, but I’m making them work for midweek family meals, so I’m okay with that.
Tacos themselves are the outside, bread type part, they are basically a crispy tortilla wrap (I bake them to make them crispy).
You can make these with those very hard taco shells, but 1, they are easier to eat like this and 2, I think they taste better.
The Baked Cajun Salmon
Just sprinkle your boneless salmon fillets with a good, ready mix cajun spice, bake until cooked and you’re good to go.
I like to peel off the skin when cooked, and flake into big chunks.
The Avocado Sauce
This avocado dressing is so quick and simple (note my favourite mint sauce cheat I use 👌🏻).
It’s really worth making as it just brings the whole taco filling together.
I use a little mini blender (that I’ve had for years and use ALL the time) but you can mash well together, or use a hand blender.
How to serve the Salmon Tacos?
I normally put all of the ingredients in individual bowls so the children can pile everything up themselves.
Let everyone dig in building the tacos as they go.
Make sure you eat the fish tacos as soon as they are filled, otherwise they can go a bit soggy.
Fancy some other easy fish recipes?
I also have a Pinterest Board devoted to fabulous fish recipes.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Salmon Tacos recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the Salmon Tacos recipe:
Salmon Tacos - 30 minute meal
A great mid-week meal that is super quick and super tasty
- 480 g Salmon fillets Boneless (See Note 1)
- 2 tsp Cajun spice mix See Note 2
For the Avocado and Lime Dressing:
- 1 Avocado Peeled and stoned
- 100 g Yoghurt See Note 3
- 1 Lime Juice only
- 1 tbsp Mint sauce See Note 4
- 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
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 if you like, to make a thin, runny sauce.
Toast the wraps so they are crunchy and brown. You can do this by folding over and popping into the toasted slots (genius!) or for 3 or 4 minutes in the oven whilst the salmon is finishing cooking. (See Note 5).
When the salmon is cooked, peel it from the skin and break into large chunks.
Lay everything out and let everyone help themselves.
- Salmon - I tend to buy the boneless, skin on, fillets in a pack of 4. I then remove the skin after cooking and before serving. If you want to save money or are feeding portions for children, you can use just 2 large fillets instead.
- Cajun spice mix/Cajun seasoning - Any good quality shop bought mix is fine.
- 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.
- 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.
- Tacos - If you toast them in the oven, you can 'hang' them directly over a bars of the oven so they are toasted in the traditional taco shape if you like. This makes them easier to handle rather than folding after toasting flat.
- Serve your Salmon Tacos as soon as they are filled to avoid soggy shells.