Jump to Recipe

These Salmon Street Tacos deliver perfectly spiced, tender salmon in warm corn tortillas with crunchy slaw and zesty lime crema. They come together in about 30 minutes for a festive, restaurant-quality meal at home. The combination of textures and bright flavors makes these tacos a standout.

Why You’ll Love This Salmon Street Tacos

Texture contrast: Crispy salmon, crunchy slaw, and soft tortillas create a party in every bite.
Quick to make: Ready in about 30 minutes—faster than delivery.
Endlessly customizable: Adapt the toppings to whatever you have or crave.
Perfect for any occasion: Works for weeknights, friends, or summer lunches.

Ingredients & Tools

500 g skinless salmon fillet, cut into 2.5 cm chunks
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil, divided
8-10 small corn tortillas
200 g red cabbage, thinly sliced
1 small red onion, thinly sliced
1 jalapeño, seeded and finely chopped
1 large avocado, sliced
120 ml sour cream or Greek yogurt
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and black pepper to taste

Tools: Large skillet (cast iron works great), mixing bowls, small whisk, tongs

Notes: Fresh spices make a difference. Don’t skip warming the tortillas for pliability and flavor.

Nutrition (per serving)

Calories:	385 kcal
Protein:	25 g
Fat:	18 g
Carbs:	30 g
Fiber:	7 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Salmon selection matters. Look for center-cut fillets that are evenly thick—this ensures all pieces cook at the same rate. If your salmon has skin, remove it before cubing for easier eating.
Don’t skip the spice bloom. When you cook the spices on the salmon, you’re “blooming” them in oil, which intensifies their flavor dramatically. That sizzle and aroma? That’s flavor magic happening.
Corn tortillas are non-negotiable. Flour tortillas just don’t provide the same authentic texture and flavor. Look for the ones with only three ingredients: corn, lime, and salt.
Prep your toppings first. Since the salmon cooks so quickly, you’ll want everything else ready to go. I like to set up a taco bar so everyone can build their own exactly how they like.

How to Make Salmon Street Tacos

Step 1: Start by patting your salmon chunks completely dry with paper towels—this is crucial for getting a good sear rather than steaming the fish. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Sprinkle this spice mixture evenly over the salmon pieces, tossing gently to coat all sides. You’ll notice the salmon already taking on that beautiful reddish hue.

Step 2: Heat one tablespoon of olive oil in your large skillet over medium-high heat. When the oil shimmers, carefully add the salmon in a single layer—don’t overcrowd the pan, or you’ll steam rather than sear. Cook for 2-3 minutes until a golden-brown crust forms on the bottom. The spices will become fragrant and slightly toasted—that’s exactly what you want.

Step 3: Using tongs, flip each piece of salmon and cook for another 1-2 minutes until just cooked through. The salmon should flake easily with a fork but still remain moist inside. Transfer to a plate and cover loosely with foil to keep warm. Be careful not to overcook—salmon continues cooking slightly after removal from heat.

Step 4: While the salmon rests, warm your tortillas. You can do this directly over a gas flame (using tongs and turning frequently) or in a dry skillet for about 30 seconds per side until pliable and slightly charred in spots. Stack them wrapped in a clean kitchen towel to keep them warm and soft.

Step 5: Make the lime crema by whisking together sour cream, lime juice, and a pinch of salt until smooth. The acidity will thin the sour cream slightly, making it perfect for drizzling. Taste and adjust—you might want an extra squeeze of lime for brightness.

Step 6: Now for assembly! Place a warm tortilla on your plate, add a few pieces of the spiced salmon, then layer with cabbage, red onion, jalapeño, and avocado slices. Drizzle generously with the lime crema and finish with fresh cilantro. The combination of hot salmon against cool, crunchy vegetables is absolutely heavenly.

Storage & Freshness Guide

Fridge: Store components separately for up to 2 days. Keep salmon, slaw, and lime crema in airtight containers.
Freezer: Freeze cooked salmon (without toppings) for up to 1 month. Thaw in fridge before reheating.
Reviving: Gently reheat salmon in a skillet. Warm tortillas fresh in a dry pan or microwave with a damp towel.

Serving Suggestions

Complementary Dishes

Mexican street corn salad — All the flavors of elote in an easy-to-eat form that complements the tacos without overpowering them.
Black bean and corn salad — The sweetness of corn and earthiness of beans create a perfect protein-packed side that feels fresh and light.
Cilantro lime rice — Fluffy rice with bright citrus notes helps balance the spices and makes the meal more substantial.

Drinks

Classic margarita — The citrus and tequila cut through the richness of the salmon while enhancing the spicy notes.
Mexican lager with lime — Crisp, cold beer provides a refreshing counterpoint to the warm spices and creamy avocado.
Hibiscus iced tea — The floral tartness offers a non-alcoholic option that stands up beautifully to the bold taco flavors.

Something Sweet

Churros with chocolate dipping sauce — That cinnamon-sugar coating and warm, doughy interior create the perfect sweet ending.
Mango sorbet — Bright, fruity, and refreshing—it cleanses the palate after the spiced salmon beautifully.
Tres leches cake — The rich, moist sponge cake provides a decadent contrast to the light, fresh tacos.

Top Mistakes to Avoid

Overcooking the salmon. Salmon goes from perfectly tender to dry and chalky in just a minute. Remember—it continues cooking after you remove it from the pan, so err on the side of slightly underdone.
Skipping the tortilla warming step. Cold tortillas tear easily and lack that wonderful corn aroma. Warm tortillas are more pliable and taste infinitely better.
Overloading the tacos. It’s tempting to pack them full, but you want a balance of flavors in each bite. A little of each component goes a long way.
Using old spices. Ground spices lose their potency after about six months. If your chili powder doesn’t smell fragrant, it won’t taste like much either.

Expert Tips

Salmon Street Tacos

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 4

Total Time 25 minutes

Dark Mode

Keep Screen On

Make delicious Salmon Street Tacos in just 30 minutes! Featuring spiced salmon, crunchy slaw, and lime crema. Get the easy, restaurant-quality recipe now.

Ingredients

For the Salmon and Spices

500 g skinless salmon fillet (cut into 2.5 cm chunks)
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil (divided)
Salt and black pepper (to taste)

For the Tacos and Toppings

8-10 small corn tortillas
200 g red cabbage (thinly sliced)
1 small red onion (thinly sliced)
1 jalapeño (seeded and finely chopped)
1 large avocado (sliced)
1/4 cup fresh cilantro (chopped)

For the Lime Crema

120 ml sour cream or Greek yogurt
2 tbsp fresh lime juice

Instructions

01
Start by patting your salmon chunks completely dry with paper towels—this is crucial for getting a good sear rather than steaming the fish. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Sprinkle this spice mixture evenly over the salmon pieces, tossing gently to coat all sides. You’ll notice the salmon already taking on that beautiful reddish hue.
02
Heat one tablespoon of olive oil in your large skillet over medium-high heat. When the oil shimmers, carefully add the salmon in a single layer—don’t overcrowd the pan, or you’ll steam rather than sear. Cook for 2-3 minutes until a golden-brown crust forms on the bottom. The spices will become fragrant and slightly toasted—that’s exactly what you want.
03
Using tongs, flip each piece of salmon and cook for another 1-2 minutes until just cooked through. The salmon should flake easily with a fork but still remain moist inside. Transfer to a plate and cover loosely with foil to keep warm. Be careful not to overcook—salmon continues cooking slightly after removal from heat.
04
While the salmon rests, warm your tortillas. You can do this directly over a gas flame (using tongs and turning frequently) or in a dry skillet for about 30 seconds per side until pliable and slightly charred in spots. Stack them wrapped in a clean kitchen towel to keep them warm and soft.
05
Make the lime crema by whisking together sour cream, lime juice, and a pinch of salt until smooth. The acidity will thin the sour cream slightly, making it perfect for drizzling. Taste and adjust—you might want an extra squeeze of lime for brightness.
06
Now for assembly! Place a warm tortilla on your plate, add a few pieces of the spiced salmon, then layer with cabbage, red onion, jalapeño, and avocado slices. Drizzle generously with the lime crema and finish with fresh cilantro. The combination of hot salmon against cool, crunchy vegetables is absolutely heavenly.