Easy Salmon Tacos
These 20-minute Weeknight Salmon Tacos are made with chili-rubbed pan-seared salmon and topped with a fish taco slaw on warm tortillas.
- Prep time
- 12 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound salmon fillets, (fresh or frozen and thawed)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon ancho chili powder ((or regular chili powder if you can’t find ancho))
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ tablespoons olive oil
- small tortillas ((corn or flour))
- fish taco slaw
- chopped cilantro
- sliced radishes
- lime wedges
Instructions
- 1
Pat the salmon dry. In a small bowl, combine the salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder.
- 2
Season the flesh side of the salmon only with the seasoning mixture.
- 3
Heat the olive oil in a large nonstick skillet over medium-heat. Add the salmon skin side down and cook until the skin is crispy and browned, about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
- 4
Transfer salmon to a plate and let it rest and cool slightly for 3 minutes. Flake the salmon into large pieces using a fork, discarding the skin if desired.
- 5
Serve in warm corn or flour tortillas with fish taco slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.