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Pan-Seared Salmon Tacos with Avocado Cream Sauce

These Pan-Seared Salmon Tacos are quick & easy to make, packed with nutrition & the Avocado Cream Sauce is like the cherry on top! This is a fun way to spice up taco night at your house!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: avocado cream sauce, easy weeknight dinner, gluten-free recipe, healthy dinner recipe, healthy mexican recipe, pan-seared salmon, salmon tacos
Servings: 4 servings
Calories: 495kcal

Ingredients

  • 1 lb wild caught salmon fillets thawed
  • 1 Tbsp avocado oil
  • Fresh cracked black pepper and salt to taste
  • 1/4 tsp chili powder, cumin, garlic powder each
  • 8 yellow corn tortillas 6"

Optional Toppings:

  • Mixed greens spinach and arugula
  • Shredded red cabbage
  • 1 can black beans drained and rinsed, low-sodium

Avocado Cream Sauce:

  • avocado ripe, large
  • 1/3  cup  plain Greek yogurt
  • 1/2  small clove of garlic or 1/2 tsp minced garlic
  • Juice of 1/2 lemon
  • 1 Tbsp  extra virgin olive oil
  • 1/2  cup  cilantro roughly chopped
  • Salt and pepper to taste

Instructions

  • Combine all Avocado Cream Sauce ingredients in a small/medium food processor. Pulse until the cilantro is finely chopped and sauce is creamy. Set aside.
  • Heat 1 Tbsp of avocado oil over medium heat in a large skillet. Pat both sides of salmon dry with paper towel. Spray or brush both sides with avocado oil. Season with fresh cracked pepper, chili powder, cumin and fresh cracked salt, to taste.
  • Place salmon fillets in the skillet and cook for about 4 minutes on each side, or until salmon is cooked through (internal temperature 145 F).
  • When it's done cooking, transfer salmon to a plate and shred using a fork. Divide salmon up between 8 corn tortillas (2 tacos per person). Heat corn tortillas in a small skillet over low heat to slightly crisp them, if desired.
  • Garnish with desired toppings: mixed greens, shredded red cabbage, black beans, avocado cream sauce. Other optional toppings: shredded cheese or feta cheese crumbles, salsa, red onions, corn.
  • Serve warm. Serve any leftover toppings on top of Sweet Potato Nachos! Store leftovers in refrigerator in airtight container for 3-4 days.

Nutrition

Calories: 495kcal | Carbohydrates: 40g | Protein: 33g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 101mg | Potassium: 1231mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2165IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 3.3mg