If you have never tried fish tacos, you have been missing out. My version, Easy Fish Tacos with Salmon, puts another spin on things by incorporating salmon as the seafood ingredient.
I know, you are used to fish tacos using tilapia or cod in the recipe. Yes, that is the traditional way of making fish tacos. Well, if you know me and know my cooking, you know that I often like to put a spin on my recipes and mix things up a bit. Thus my version incorporates salmon in the recipe.
This is the BEST easy fish tacos, and here is why:
- The salmon seasoning comes from half a packet of taco seasoning mix–making things super easy.
- The other half packet of the taco seasoning mix is incorporated in the white taco sauce.
- All of the ingredients can be prepared ahead of time and served when convenient.
To make this recipe, you will need:
- tortillas – flour, medium size
- salmon – skinless and boneless (I like pink)
- butter – I like the no salt variety
- coleslaw mix
- tomato – medium size
- corn – frozen works best
- green onion
- Miracle Whip – my personal preference is the light variety
- sour cream – I like light
- mustard – spicy brown
- taco seasoning packet
- garlic powder
How to easily make this recipe:
A full printable recipe is available in the recipe card toward the end of this post.
- Lay the salmon fillets on top of foil on a baking sheet, brush with melted butter and sprinkle with half of the taco seasoning and bake.
- Wrap the tortillas in foil and place in the oven as well.
- Chop the tomato and slice the green onion.
- Combine the Miracle Whip, sour cream, juice from half the lime, brown mustard, garlic powder and the other half of the taco seasoning packet. Mix well. If desired, add to a squirt bottle for a more decorative look.
- To assemble, to a warm tortilla add the flaked salmon. Top with chopped tomato, corn, slaw mix and green onion. Drizzle with a few drops of lime juice. Spoon on or squirt on the white taco sauce. Serve and enjoy!
- Of course, you can use the traditional tilapia or code fish. You could even use chicken.
- A corn tortilla would work, but I much prefer the flour tortillas.
- If you prefer lettuce, you could use that instead of the slaw mix. However, I really like the crunchiness of the slaw mix. I just prefer to chop it up a bit more than the way it is packaged.
- Some people need to add cheese. A shredded cheddar or any type of shredded cheese would work well.
- In addition, some people like cilantro. I do not like it at all, so you will not find it in any of my recipes. But you go ahead if that is what you like.
The three most important things about this recipe:
- Rinse and blot the salmon with paper towels before laying on top of a foil-lined baking tray which makes for easy cleanup.
- Be sure your corn has had a chance to thaw before using it in this recipe.
- Hint: You may need to mix the white taco sauce in a bowl, transfer to a plastic bag, then snip the corner off in order to be able to add it to a squirt bottle. I got 2 squirt bottles from the dollar store. Using a squirt bottle makes the prettiest presentation. And you know we eat with our eyes first.
What should I serve with this recipe?
A rice dish would be the perfect accompaniment here–a rice pilaf, a brown rice and mushrooms, etc.
If you like this recipe, please like and share it–Thanks!
This fish taco recipe is not your traditional fish taco recipe, only better. If you are a salmon lover, this will be a favorite.
- 16 ounces pink salmon
- 1 tablespoon butter, melted
- 2 cups coleslaw mix
- 2 cups frozen corn that is thawed
- 2 medium tomatoes, diced
- 4 green onions, sliced
- 1.25 ounce taco seasoning packet, divided
- 1/2 teaspoon garlic powder
- 1 lime
- 1/2 cup Miracle Whip
- 1/2 cup sour cream
- 2 tablespoons spicy brown mustard
- 8 flour tortillas
Rinse and blot dry the salmon with a paper towel. Place on a foil-lined baking sheet. Brush the melted butter over the filets. Sprinkle with half of the taco seasoning and bake in a 375 degree preheated oven for 10 minutes or until the salmon flakes with a fork.
Wrap the tortillas in foil and place in the oven along with the salmon to heat.
While the fish is baking, prepare the white taco sauce: To a medium bowl, combine the Miracle Whip, sour cream, spicy brown mustard, juice from half of the lime, garlic powder and the other half of the taco seasoning packet. Mix well and spoon into a kitchen plastic bag. You can either snip off the corner and use this on the tacos or pipe into a plastic squirt bottle for a prettier presentation.
To assemble the tacos: Flake a salmon fillet down the center of a flour tortilla. Top with slaw mix (I like to chop it a little smaller than what is in the package), tomato, corn and green onion. Drizzle with a few drops of the other half of the lime. Squirt the white taco sauce over all the ingredients. Fold and eat.
If you made this recipe, please let me know what you thought in the comments, and give it a star rating.–xoxo Renea
After you try my Easy Fish Tacos with Salmon, you will understand why I call it a BEST. For another great recipe using salmon, try my Sweet and Sour Salmon Glaze. Do You Know Who Invented the Fish Taco? The Healthy Fish does.