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Easy Salmon Tacos


Perfect for an easy weeknight lunch or dinner. Pan fried salmon with avocado and green pepper salad topped with a yogurt green chile sauce.



To cook the salmon:

  • 16 ounces of Salmon (roughly 4 fillets)
  • 2 tablespoons of avocado oil
  • 1 tsp of salt and pepper

The salad(filler):

  • 1/2 of bibb lettuce head
  • 1/2 of green pepper sliced
  • 1 avocado
  • 2 small cucumbers or 1/3 or a regular cucumber
  • 1 shallot
  • Salt and pepper to taste
  • 1 tablespoon of apple cider vinegar (white wine vinegar or champagne vinegar are good substitutes)

For the sauce:

  • 1 cup of greek yogurt
  • 1 cup of green hatch chiles (fire toasted and jarred)
  • Juice from one lime or 2 tablespoons
  • 1/4 teaspoon of garlic powder
  • Salt to taste

Optional: Salsa verde or tomatillo salsa

  • Corn Tortillas


Make your salad first:

  1. Slice the lettuce, green pepper, avocado and cucumber into small thin slices (julienned).
  2. Mince the shallots and add all ingredients to a bowl.
  3. Add apple cider vinegar, salt and pepper.
  4. Mix the salad, taste and set aside.

Make the yogurt sauce next:

  1. In a blender add yogurt, hatch chiles (fire roasted green chiles from a can also work here), lime juice, garlic powder and salt to taste.
  2. Blend well, set aside.

For the salmon:

  1. Make sure the salmon is fully defrosted if frozen.
  2. Once at room temperature, pat dry on both sides and add salt and pepper liberally.
  3. In a large frying pan, add 2 tablespoons of avocado oil (vegetable or olive oil will work) over medium high heat (hot but not smoking)
  4. Cook the salmon skin side down for 4 mins and then turn over and cook for additional 3 minutes.
  5. Take cooked fish off of the burner and let cool.

Cook the tortillas:

  1. If you have a gas stove heat tortillas over fire using tongs. Flipping and getting a charred look. For electric stoves heat using a dry frying pan until tortillas are soft.
  2. Assemble your tacos and enjoy!



We finished off our tacos with a spicy salsa verde to give it a little kick. You can find the recipe for it here.

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