These 20-minute Weeknight Salmon Tacos are insanely delicious, healthy, and easy to make! Made with chili-rubbed pan-seared salmon and topped with a fish taco slaw on warm corn or flour tortillas.
Let’s get started!
- salmon - chili powder - ancho chili powder - garlic powder - onion powder - kosher salt - black pepper - olive oil - tortillas
I like to top them with crunchy and creamy fish taco slaw!
Heat the olive oil in a large nonstick skillet over medium-heat. Add the salmon skin side down and cook about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes.
Transfer salmon to a plate and let it rest and cool for 3 minutes. Flake the salmon into large pieces using a fork, discarding the skin if desired.
Serve in warm corn or flour tortillas with fish taco slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.