Spiced Salmon Tacos with Avocado Cream

For my Mexican Bistro Night at the end of June, I wanted a second main course that would be light, tasty, fresh and would appeal to non-meat eaters (who eat fish though). This fits the bill perfectly and I suspect there may be many who wish they’d chosen this option rather than the beef (even though it’s lovely too). What really makes it is the avocado cream, which is a delight.

Serves 4   |  15 mins prep plus 20 mins cooking


  • 4 skinless salmon fillets
  • Juice of one lime
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 3 large salad tomatoes deseeded and chopped
  • 1 green chilli finely chopped
  • Large handful coriander finely chopped
  • 2 avocado – 1 sliced and 1 roughly chopped
  • Another lime, juiced and a third cut into wedges – four for serving and one for the salsa
  • 100ml natural yoghurt
  • 8 small flour tortillas


  1.  Put the salmon in an oven-proof dish and squeeze the lime juice over. Mix the paprika, cumin and chilli powder with a tsp sea salt flakes and sprinkle this over the salmon then rub into the flesh. Set aside to marinate for 15 mins
  2. To make the avocado cream, put the yoghurt in a small blender with the chopped avocado, juice of a lime and a handful of roughly chopped coriander and blitz until smooth.
  3. Chop the tomato flesh quite small, mix with the chopped chilli and another handful of chopped coriander plus a squeeze of lime. Set aside.
  4. Warm the tortillas in the oven, wrapped in tinfoil for about 10 mins.
  5. Meanwhile grill the salmon for about 6 mins under a pre-heated grill until just cooked.
  6. Divide the cooked salmon between the warmed tortillas, top with the tomato mix, drizzle with avocado cream and finish with a few slices of avocado.
  7. Serve with wedges of lime, soured cream and Mexican rice and beans.
Spread the flaked salmon on your tortilla, sprinkle with the tomato coriander mix and drizzle with avocado cream

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