This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
easy Salmon fish tacos are light yet satisfying, crunchy, creamy and Brimming with flavor!
Easy Salmon Fish Tacos are a restaurant worthy explosion of flavor and texture in every bite without the drive, wait or price! These fish tacos can be on your table in just over 30 minutes making them the perfect addition to your weeknight dinner arsenal. The Sea Cuisine Honey Chipotle Salmon is baked in the oven or pan seared then topped with sweet and crunchy corn salsa, and silky, tangy, salsa verde crema. Pair them with cilantro lime rice, pina colada fruit salad and tres leches cake you have the perfect summer meal!
If you’re looking for more tasty fish recipes to add to your repertoire, you’ll love mahi mahi fish tacos, mahi mahi in lemon cream sauce, lemon pepper salmon, blackened salmon in creamy Cajun sauce, lemon Parmesan salmon, and Asian BBQ salmon.
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HOW TO MAKE fish tacos recipe VIDEo
Why you’ll love This fish taco recipe
The layers of flavor and texture are unparalleled. Prepare yourself for mouthfuls of savory, sweet, smoky, tangy, fresh, creamy, crunchy all in one bite after bite after bite…prepare to fall in LOVE with these easy fish tacos! They are seeping with a complex depth of robust seasoning, texture packed between the corn salsa and the crema and will fill you up without weighing you down.
The fish tacos are wonderfully light and fresh, yet completely satisfying. Salmon is a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. Just one Sea Cuisine Salmon fillet boasts 25 grams of protein! Salmon is also an excellent source of several B vitamins, antioxidants and potassium.
Thanks to Sea Cuisine, this recipe comes together in less than 30 minutes. This recipe starts with Sea Cuisine Honey Chipotle Salmon created by chefs, cooked by you! That means it’s already masterfully seasoned, saving you time and effort – all you have to do is cook it from frozen – no seasoning or thawing required!
This easy fish taco recipe is also extremely flexible – make them just how you want! You can serve the fish tacos with the corn salsa or simply pile with cabbage with a squeeze of lime if you’re running low on time. You can also top the fish tacos with your favorite salsas from mango salsa, to pineapple salsa to avocado corn salsa. You can use the prescribed salsa verde crema or guacamole, avocado crema, etc.
What fish Should I use?
This recipe uses one package of Sea Cuisine Honey Chipotle Salmon for the ultimate easy fish tacos! The package comes with two wild Alaskan Salmon fillets boasting a sweet honey and smoky chipotle seasoned crust without any artificial flavors. That means they are delicious cooked up plain or in less than 30 minutes, you can be sinking your teeth into salmon fish tacos!
WHERE CAN I FIND IT?
In addition to Honey Chipotle Salmon, Sea Cuisine offers a family of chef-imagined, glazed, crusted and rubbed seafood products that allow you to be fearless in the kitchen and create delicious recipes in less than 30 minutes! You will find Sea Cuisine in the frozen seafood section of these retailers: Target, Kroger, Albertson’s (Vos/Shaws/Acme/Jewel), and Food Lion. To find a store near you, follow this link and enter your zip code.
WHAT ARE THE BEST TORTILLAS FOR FISH TACOS?
Fish tacos are commonly made with corn tortillas which I highly recommend for this recipe. You can’t beat the toasted corn flavor by lightly charring or toasting the tortillas. I recommend homemade corn tortillas, or tortillas labeled as “homemade” or freshly made.”
WHAT TOPPINGS FOR fish tacos?
While slaw is a common topping for fish tacos, my favorite topping for fish tacos is Corn Salsa– it’s a rainbow of bright flavors and textures in every fiesta bite! It has all the crunch of slaw plus it’s tangy, salty, sweet, spicy, smoky, fresh, juicy, and crunchy all at the same time. It tastes like an indulgence because it’s unbelievably delicious but is made of only fresh ingredients.
This Corn Salsa is made with charred, caramelized sweet corn, crispy bell peppers, juicy tomatoes, spicy jalapenos, kicking garlic and zesty cilantro all brightened by fresh lime juice.
The Corn Salsa is super simple to make, but if you don’t have all the ingredients on hand, it is super adaptable. You can swap the jalapeno, onion and garlic for powders and used canned corn so it can be pantry friendly and easy without any chopping.
What’s the Best Taco Sauce?
Salsa verde crema is the magic taco sauce in this recipe and comes together in minutes. It’s a dream – you’ll want to use it on everything! The silky creaminess marries all of the ingredients together and the fresh tanginess brightens the smoky earthiness of the honey chipotle fish.
This taco sauce is a flavor bomb thanks to the salsa verde made with tomatillos, jalapenos, onions, garlic, cilantro and lime juice – all combined for you. All you have to do is whisk it with some Greek yogurt or sour cream, lime juice and chipotle pepper – so quick, so easy, so good.
How to make Fish tacos
The intoxicating symphony of flavors and textures of these easy fish tacos from the crunchy-sweet corn salsa to the silky salsa verde crema, to the tender, flaky juicy salmon will have you wishing every night was taco night – especially once you see how easy they are to make!
This fish tacos recipe is easy to make in 5 easy steps:
1) Make the corn salsa
2) Cook the fish
3) Make the salsa verde crema while the fish is cooking
4) Warm the tortillas
5) Assemble the tacos
Let’s take a closer look at each step (full recipe measurements in the recipe card at the bottom of the post):
Step 1: How to make corn salsa
This corn salsa recipe begins with charring the corn on the grill or on the stove. You don’t have to char the corn but I highly recommend it because you will not only get sweet and juicy but complex and smoky flavors – and it soaks in more flavor from the lime juice and seasonings. That being said, if you are in a hurry, raw corn is also sweet, juicy and delicious. To make the salsa:
- Char corn on the grill: Add shucked corn to a greased grill and grill over direct heat for 10-12 minutes, turning until lightly charred on all sides.
- OR char corn on the stovetop: If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet by heating a tablespoon of oil in large cast iron skillet, adding the corn and coking for about 5 minutes.
- Add ingredients to a large bowl: Toss the corn with red bell peppers, jalapenos, lime juice, garlic, cumin, powder, salt and pepper.
Step 2: How to cook fish tacos
In the oven:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and spray with cooking spray or drizzle with oil.
- Transfer fish to prepared baking sheet without touching. Bake until cooked to desired doneness, about 16-20 minutes (fish is cooked when it flakes easily with a fork). Broil fish for an additional 1-2 minutes for a crunchier crust.
On the stove:
- Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Once hot, gently add fish and cook for about 10-12 minutes, flipping halfway through, (cook time will vary based on thickness of fish).
WHAT TEMPERATURE TO cook SALMON?
America’s Test kitchen suggests baking your salmon until it reaches 125-130 degrees F (52 degrees C) to avoid overcooked salmon. 125-140 degrees will be medium to medium-well. I like to cook mine to 130 degrees F and the results are always perfect after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook (carryover) and rise about 5 degrees. Always take carry over into consideration when taking the temperature of your salmon or any protein.
Note: The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, be advised that it will be on the dry side.
Step 3: HOW TO make fish taco sauce
- This fish taco sauce is whipped up in minutes! Simply stir Greek yogurt, salsa verde, lime juice and chipotle powder together in a bowl – that’s it!
Step 4: HOW TO WARM TORTILLAS
I HIGHLY recommend warming your tortillas for the BEST fish tacos. Not only do warm tortillas become softer and the ideal non-jarring, melt-in-your mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing and they aren’t as pliable and soft. Lower quality corn tortillas are also likely to break if not warmed.
You can easily warm your tortillas in SECONDS using any of my below methods: open flame, skillet, microwave or oven, with the microwave being the quickest.
Once your tortillas are warmed, keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel or in a tortilla warmer.
- Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill. If you are using lower quality corn tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: Heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: Create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
step 5: HOW TO ASSEMBLE FISH TACOS:
Now the fun part! There really isn’t a right or wrong way to assemble these easy fish tacos, but here is how I do it:
- Add fish to tortillas: Split each fillet in half lengthwise and then into 6 or 7 rows to create bite-size pieces of salmon. Evenly divide the salmon between the warm tortillas.
- Add toppings: Top with corn salsa, salsa verde crema, avocado slices and any other desired toppings. Garnish with additional cilantro, lime juice and/or hot sauce if desired.
Tips for making the best fish tacos
This taco recipe is simple and easy to make, but here are a few tips to make it the best!
Prep the corn salsa first. The corn salsa tastes 10X better if allowed to rest before serving. You can also prep the salsa and the crema earlier in the day so all you have to do is cook the fish and assemble the fish tacos at dinner time.
Every skillet cooks differently, so be prepared to adjust the cooking time and heat. Lower the heat as needed so the fish cooks evenly.
Use a hot pan. Don’t add your fish until the oil is sizzling hot or you won’t get that golden-brown crust.
Don’t over-cook the salmon. Take care not to overcook the salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. If your two salmon fillets vary in thickness, you may need to remove one fillet from the oven or skillet before the other.
Use a meat thermometer. Overcooked salmon is dry salmon. The only way to ensure perfectly cooked salmon is to use a meat thermometer. You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!
Let the salmon rest. After your fish is finished cooking, let it rest for 5 minutes before slicing. While the salmon cooks, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the fillet for optimal flavor and juiciness.
WHAT CAN I PREP AHEAD?
This easy fish taco recipe can be mostly prepped ahead so when it comes time to cook, just pop the fish in the oven or the skillet!
Corn salsa: The salsa can be assembled and stored in the refrigerator for up to three days.
Salsa Verde Crema: The crema can be made up to one week ahead of time and stored in an airtight container in the refrigerator.
HOW TO STORE AND REHEAT
Storage: Store the fish, corn salsa and crema in separate airtight containers. The fish is good for up to three days.
Can I freeze fish tacos? You can freeze the fish but both the corn salsa and the crema do not freeze well. After you have cooked the fish, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
To reheat on the stove: This is the preferred warming method. Heat a drizzle of oil in a nonstick skillet over medium heat, add the fish, cover and cook just until warmed through, remove the lid and crank up the heat to crisp up the outside.
To reheat in the microwave: Transfer the fish to a microwave safe plate and microwave for 20 seconds then at 10 second intervals as needed. Take care not to over-cook or it will become rubbery.
To reheat in the oven: Wrap fish in lightly greased foil and transfer to a baking sheet. Reheat at 350 F degrees F for 8 minutes or just until warmed through.
WHAT TO SERVE WITH FISH TACOS?
I love these easy fish tacos with Cilantro Lime Rice, pina colada fruit salad a big bowl of tortilla chips and salsa, followed by Tres Leches Cake. Here are some more favorites to serve with fish tacos:
Chips and salsa: Up your salsa game with roasted salsa verde, strawberry salsa, pineapple salsa, mango salsa, or avocado corn salsa.
Rice: We love cilantro lime rice, Mexican rice, and avocado rice. You can also serve these salmon fish tacos with quinoa, or low carb cauliflower rice.
Salads: Salad is always a win and a great way to stretch your fish taco recipe. These tacos pair well with: Mexican salad, southwest salad, or southwest orzo salad. You can also transform the tacos into easy main dish salmon salad by adding the fish to any of the aforementioned salads with a drizzle of Tomatillo Avocado Ranch or Cilantro Lime Dressing.
Veggies: Grilled zucchini, baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower are all winners.
Fruit: You can keep it simple and serve this fish taco recipe with watermelon or grapes or any of these fabulous options: pina colada fruit salad, fruit salad with honey lime vinaigrette, grape salad, summer fruit salad or caramelized grilled pineapple.
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Easy Salmon Fish Tacos
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Ingredients
TACOS
- 1 package Sea Cuisine Honey Chipotle Salmon
- 1 tablespoon olive oil
- 7-10 corn tortillas
- 1 avocado, sliced (optional)
- limes for serving
CORN SALSA
- 2 ears of sweet corn, husked (may sub 1 15 oz. canned sweet corn or 1 ½ cups frozen sweet corn)
- 1/2 red bell pepper, diced
- 1 Roma tomato, diced
- 2 tablespoons diced red onions
- 2 tablespoons minced cilantro
- 1-2 jalapenos, seeded deveined, minced
- 2 tablespoons lime juice
- 1/4 tsp EACH ground cumin, salt, garlic powder, smoked paprika
SALSA VERDE CREAM SAUCE
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup salsa verde
- 2 tablespoons lime juice
- 1/8-1/4 teaspoon ground chipotle pepper
Instructions
CORN SALSA
- GRILL CORN: Grease and heat grill to high heat (450 degrees). Lightly brush each ear of corn with olive oil and add to the hot grill. Cook for 2-3 minutes on each side, rotating the corn until all of the sides are charred, about 10-12 minutes. Once cool enough to handle, cut the kernels off of the cob and transfer to a medium bowl.
- OR SKILLET CORN: Cut the kernels off of the cob or use frozen (no need to thaw) or drained canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5-7 minutes. Transfer kernels to a medium bowl.
- ASSEMBLE: Add all of the remaining Corn Salsa ingredients to the bowl and toss to evenly combine. Season with additional lime juice and/or salt and pepper to taste. Set aside (tastes best if allowed to rest for 20-30 minutes).
FISH
- Heat one tablespoon olive oil in a medium nonstick skillet over medium heat.
- Add the frozen fillets in a single layer and cook for 10-12 minutes until the crust is crispy and the fish is cooked to your liking, flipping halfway through cooking. (I recommend 130 degrees F on an instant read thermometer). Transfer to a cutting board and let rest for 5 minutes. While the fish is resting, make the Salsa Verde Crema (instructions below).
- After 5 minutes, slice each fillet in half lengthwise and then into 6-7 rows to create bite-size pieces of fish.
SALSA VERDE CREMA
- Whisk all of the ingredients together in small bowl; set aside.
WARM TORTILLAS
- Warm tortillas in the microwave wrapped between damp paper towels for 45-60 seconds, in a skillet or char over the open gas stovetop flame until warm but still pliable.
ASSEMBLE
- Assemble tacos by layering warmed corn tortillas with 3-4 pieces of fish, optional avocado slices, corn salsa, and salsa verde crema. Serve with optional lime wedges and hot sauce.
Video
Notes
How to Store and Reheat
- Storage: Store the fish, corn salsa and crema in separate airtight containers. The fish is good for up to three days.
- To reheat on the stove: Heat a drizzle of oil in a nonstick skillet over medium heat, add the fish, cover and cook just until warmed through, remove the lid and crank up the heat to crisp up the outside.
- To reheat in the microwave: Transfer the fish to a microwave safe plate and microwave for 20 seconds then at 10 second intervals as needed. Take care not to over-cook or it will become rubbery.
- To reheat in the oven: Wrap fish in lightly greased foil and transfer to a baking sheet. Reheat at 350 F degrees F for 8 minutes or just until warmed through.
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