Salmon Tacos with Homemade Cilantro Lime Crema
You guys, this one was big for me. This was my first PAID collaboration with a company for a recipe post + video on instagram. I was so excited and thrilled to make this meal. These salmon tacos were the perfect shareable meal when I had my sister over, and came together in under 20 minutes.
The combination of the warm seared salmon, crunchy cabbage, and that creamy, herby sauce is so good. It’s bright, a little tangy, and has just enough kick from the jalapeño.
The cilantro lime crema is really what brings everything together. It’s creamy but still fresh thanks to the Greek yogurt, and the avocado gives it that smooth, almost velvety texture. I blended it with lime juice, cilantro, jalapeño, olive oil, salt, and pepper, then added a little water to thin it out so it drizzles perfectly over the tacos. It’s the kind of sauce you’ll want to put on everything.
For the salmon, this Morey’s brand is pre-marinated so I just seared it until perfectly flaky with a little color on the outside.
I used white corn tortillas and gave them a quick warm-up so they’re soft and slightly charred. Then it’s just layering everything together: cabbage for crunch, salmon, a generous drizzle of the crema, and finishing with fresh cilantro, a squeeze of lime, and salty cotija.
These are perfect for a quick weeknight dinner but also feel like something you could serve when you have people over. Light, fresh, and really satisfying without feeling heavy.
Salmon Tacos with Cilantro Lime Crema
Ingredients
For the tacos:
- 6-8 white corn tortillas
- 2 salmon fillets
- 1 cup purple cabbage shredded or thinly sliced
- 1 handful fresh cilantro
- 1 lime cut into wedges
- cotija cheese
For the cilantro lime crema:
- 1/2 cup plain greek yogurt
- 1 lime juiced
- 1/2 avocado
- 1/4 cup cilantro
- 1 clove garlic
- 1/2 jalapeno
- 1-2 tbsp olive oil
- salt and pepper to taste
- water as needed to thin
Instructions
- Make the crema: In a blender or food processor, combine Greek yogurt, lime juice, avocado, cilantro, jalapeño, olive oil, salt, and pepper. Blend until smooth. Add a little water at a time until it reaches a drizzle-able consistency. Set aside.
- Cook the salmon: Heat a pan over medium-high heat with a little oil. Sear the salmon for about 3–4 minutes per side, or until cooked through and flaky. Remove and break into large chunks.
- Warm the tortillas: Heat tortillas in a dry pan or directly over a flame until warm and slightly charred.
- Assemble the tacos: Layer tortillas with sliced cabbage, salmon, and a generous drizzle of cilantro lime crema.
- Finish and serve: Top with fresh cilantro, a squeeze of lime, and crumbled cotija cheese. Serve immediately.
Notes
- You can grill the salmon instead of searing for extra flavor.
- Adjust jalapeño based on spice preference.
- The crema is also amazing on bowls, salads, or grilled veggies.
- Don’t skip warming the tortillas—it makes a big difference.