Seared salmon fish tacos topped with a lightened up version of creamy avocado crema.
Three fish tacos with avocado sauce on a cutting boardThis post is sponsored and written in partnership with the California Avocado Commission.

San Diego is known for their fish tacos, so it’s about time I shared some more fish taco recipes on the blog!

Since it’s been a particularly warm July, I’ve tried to spend as little time in the kitchen as possible. So instead of frying the fish, I just did a simple pan sear on the salmon. The fish is then topped with a red cabbage slaw and avocado crema.
fish tacos garnished with avocado suace, red cabbage, and jalapenos

Crema is usually made with Mexican sour cream, but since California avocados are already so rich and creamy, I used nonfat plain Greek yogurt instead. It’s healthier but still really delicious.

I added a little jalapeño to the sauce as well to give it a mildly spicy kick. But if you are making this for kids, you can leave out the jalapeño.
Fish tacos on a cutting board garnished with avocado sauce

If you like tacos you might like my Crispy Fish Tacos and Grilled Shrimp Tacos, too.

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Salmon Fish Tacos with Avocado Sauce

Seared salmon fish tacos served with a creamy avocado crema sauce.
Servings: 8 tacos
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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Ingredients

  • 8 corn tortillas, lightly warmed under an open flame
  • 2-3 tbsp olive oil
  • 2 lbs salmon fillets
  • salt and pepper to taste
  • 2 limes, cut into 4 wedges each
  • cilantro, for garnish

Red Cabbage Slaw

  • ¼ head of red cabbage, shredded
  • 1 large carrot, peeled and shredded
  • 3 tbsp olive oil
  • ¼ cup apple cider vinegar
  • ½ to 1 tbsp Dijon mustard
  • ½ to 1 tbsp honey

Avocado Crema

  • 1 large ripe avocado, skin and pit removed
  • ½ cup nonfat plain Greek yogurt, see note
  • Juice of 1 lime
  • ½ of a jalapeño, de-seeded and thinly sliced
  • salt and pepper to taste

Instructions
 

  • To make the cabbage slaw, combine olive oil, vinegar, mustard and honey and whisk together. Taste and adjust as needed.
  • To make the crema, add avocado, yogurt, lime, jalapeño, salt and pepper into a high powered blender or food processor. Blend until smooth. Taste and adjust as needed.
  • Add 2 tbsp of olive oil to a large skillet and bring to medium-high heat. Add fish fillets and season with a little salt and pepper. (You may need to cook the fish in 2 batches if your skillet is not big enough.) Cook fish a few minutes on both sides until fish is cooked and has a golden brown sear on both sides. If your pan starts to get too dry, you can add a little more oil before the second batch of fish fillets.
  • To build the tacos, add fish to corn tortilla. Top with slaw, avocado crema, and cilantro. Squeeze more lime juice on top if desired.

Notes

Crema is usually made with Mexican sour cream, but since California avocados are already so rich and creamy, I used nonfat plain Greek yogurt instead. It’s healthier but still really delicious.
Serving: 1taco, Calories: 445kcal, Carbohydrates: 38.8g, Protein: 32.2g, Fat: 18.8g, Saturated Fat: 2.8g, Sodium: 484.8mg, Fiber: 2.8g, Sugar: 4.9g, NET CARBS: 36
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Salmon Fish Tacos with Avocado Crema Sauce