Salmon Tacos with Avocado Crema

Salmon Tacos with Avocado Crema - smoky salmon meets creamy avocado in a tortilla. 397 calories. |

Meet your next taco Tuesday.

Sounds fancy, tastes delicious but easy peasy to make. That’s the way I roll in the kitchen. These are so simple that you could ACTUALLY make them on a Tuesday because they take a mere thirty minutes to get to the table. And I don’t mean that in a Rachael Ray two hours “30 Minute Meal” kind of way.

Please tell me I’m not the only one who feels like they might lose a finger if they actually chopped fast enough to make one of her meals in thirty minutes.

Salmon Tacos with Avocado Crema |

All lies validating my cooking skills will be accepted in the comments below, email, Facebook, Twitter…

No, really, I have mad love for Rachael Ray. When I first started cooking, she was a huge role model for me. And now she also has a non-profit organization, yum-o, which teaches kids about healthy food and cooking. Right up my alley.

But back to the tacos, made with ingredients that I also have mad love for. We’re starting with salmon: most delicious fish to ever swim the sea. Topping it with avocado: awesomest fruit disguised as a vegetable (fregetable?). And dare I mention the bright, beautiful cilantro?

Salmon Tacos with Avocado Crema |

I know there are cilantro haters in this world. I officially forgive you; apparently it’s in your genes. Just leave it out of the recipe and we can all still be friends.

Which is another GREAT thing about this recipe. Soooo easy to modify for the tastes of your family. I don’t like to play short order cook at dinnertime, but I realize everyone has preferences. Want to add some cheese? Great. Not a sour cream fan? Add some sliced avocado instead. You’re my 4 year-old daughter who will only eat plain tortillas? Oy.

I, however, will be eating these in all their smoky salmon, creamy avocado, fresh veggie deliciousness, with a lime-infused beverage, of course.

Salmon Tacos with Avocado Crema |


Salmon Tacos with Avocado Crema
Prep time
Cook time
Total time
Smoky salmon meets creamy avocado in a tortilla. | WW Points+: 10
Recipe type: Dinner
Serves: 4
  • 8 corn tortillas
  • ½ Tbsp. olive oil
  • ¾ lb. salmon filet
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. chipotle chili powder
  • ½ tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup corn kernels (I used frozen)
  • 1 cup diced tomato
  • ¼ cup chopped cilantro
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt
  • ½ cup sour cream
  • 1 avocado
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt
  1. Heat a large skillet over medium heat. Take the salmon out of the refrigerator and bring to room temperature for 10 minutes. Mix together the spices for the salmon rub.
  2. While the salmon is warming, begin making the salsa. If using frozen corn, measure into a microwave safe bowl and defrost for 30-60 seconds in the microwave. Dice the tomato and chop the cilantro. Mix the corn, tomato, cilantro, 1 Tbsp. lime juice and ⅛ tsp. salt. Set aside.
  3. Pour the olive oil into the pan. While the oil heats, dry the salmon with paper towels, then rub the spice mixture onto both sides of the salmon. Once the oil is hot, place the salmon in the pan and cook for 4 minutes on one side. Turn and cook for an additional 3 minutes on the other side. After cooking, set aside for 5-10 minutes.
  4. While the salmon is resting, make the avocado crema.
  5. Heat the tortillas in the microwave according to the package directions. Flake the salmon and place into the tortillas, top with the salsa and crema and enjoy!
This makes for a slightly spicy taco filling. If you are not a fan of spice or you are preparing for kids, swap out the chipotle chili powder for regular chili powder and omit the pepper. This will make a very mild salmon.

Avocado crema from Iowa Girl Eats
Serving size: 2 tacos

Salmon Tacos with Avocado Crema |

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  1. Kathy Dawn says

    These look wonderful! I love that there are no onions in the salsa as I am allergic. Both salmon and avocados are weekly staples in our diet so I’m looking forward to doing something new with them. However, it calls for corn tortillas and the photos all look like flour tortillas. If you use corn, can you just heat them in the microwave like flour?


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