Salmon Street Tacos

Salmon Street Tacos

Taco Tuesday just got a serious seafood upgrade. These Salmon Street Tacos are bursting with fresh flavor and vibrant color, combining tender, seasoned wild-caught salmon with a crisp, spicy corn slaw that’s brightened with zesty lime juice. Each bite is perfectly balanced, smoky, tangy, and irresistibly fresh.

This easy, nutrient-packed recipe is a delicious and healthy alternative to traditional tacos, showing off the versatility of wild salmon in a fun, family-friendly way. Pile the salmon and slaw onto warm tortillas, then finish with your favorite toppings like avocado, cilantro, or a drizzle of chipotle crema for the ultimate personalized meal.

Whether it’s Taco Tuesday or a quick weeknight dinner, these salmon tacos are fresh, flavorful, and sure to become a new favorite in your kitchen.

Cooked ingredients on counter

[[ recipeID=recipe-84dnnxpcvx, title=Salmon Street Tacos ]]

link to shop our sockeye salmon 

AUTHOChef Nicole in front of treelined and lakeR PROFILE

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.



 

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published

Recipes

Nashville Hot Sockeye Salmon

Nashville Hot Sockeye Salmon

Turn up the heat with this Nashville Hot Sockeye Salmon, a fiery, flavorful twist on a classic Southern favorite! Made with wild-caught Sockeye Salmon portions, this...

Read more
Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata

Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata

Looking for a fun twist on a springtime salmon dish?We’ve got just what you need! This Oven Roasted Sockeye Salmon Primavera with Artichoke Gremolata is...

Read more

Salmon Street Tacos

Feed the masses with this easy, crowd-pleasing meal! Seasoned wild-caught sockeye salmon is rich and flavorful on its own, but paired with a sweet, creamy, and zesty corn slaw, it becomes a restaurant-worthy dish made right at home. Serve buffet style for gatherings or enjoy as a quick weeknight dinner, these tacos make Taco Tuesday something to look forward to every week.

Keywords: salmon street tacos , healthy taco recipes , weeknight seafood dinners, sockeye salmon , tacos

  • Cook Time: 35 mins

Ingredients

Instructions

Ingredients

For Salmon

  • 1 ½ lb Wild for Salmon Sockeye Fillet
  • 1 Tsp Smoked Paprika
  • ½ Tsp Oregano
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Cayenne
  • ¼ Salt and Pepper, to taste

For Corn Slaw

  • 1 Medium Jalapeño
  • ¼ Head Red Cabbage
  • 1 Ear Corn on the Cob
  • 1 Small Bunch Cilantro
  • Salt and Pepper, to taste

For Sauce

  • ½ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 1 Lime, zested and juiced

Instructions

For Salmon

  1. Preheat the oven to 375.
  2. Combine the spices together in a small bowl.
  3. On a parchment lined cookie tray oil and place defrosted salmon.
  4. Salt and crack pepper on the fish.
  5. Sprinkle the spice mix on the fish.
  6. Let the spices sit on the fish for 25 minutes before baking.
  7. Cook for 12 minutes.

For Slaw

  1. preheat oven to 400.
  2. Cut corn off the cob.
  3. In bowl the corn was cut into oil salt and pepper, mix.
  4. Place corn in a parchment lined cookie tray.
  5. Cook the corn for 25 minute or until lightly browned.
  6. Take out of oven and cool.
  7. While the corn is cooling shred ¼ of a head of red cabbage with knife or mandolin.
  8. Slice jalapeno thin and rough chop cilantro.
  9. Make the sauce combining mayonnaise, sour cream, zest of the lime and juice of the lime.
  10. Add the corn with the cabbage and add the sauce mix together seasoning with salt and pepper.

Assemble Tacos!

  1. Heat tortilla shells.
  2. Add salmon and corn slaw, garnish with more cilantro and feta or cojita cheese if desired.
  3. Enjoy!