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salmon tacos

Salmon Tacos with Cilantro Lime Crema

Fresh and flavorful salmon tacos with crunchy cabbage and a creamy cilantro lime sauce—perfect for an easy weeknight dinner.
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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.