Chipotle Salmon Tacos
These easy chipotle salmon tacos have flaky salmon, quick pickled onions and a creamy sauce with a kick. Simple to make, easy to adapt for kids, and perfect for a relaxed family dinner.
Servings: 4 servings
Calories: 659kcal
Equipment
- Taco holder optional
- Air Fryer optional
Ingredients
Salmon
- 4 medium salmon fillets whole or chopped into chunks *see notes
- 1 tablespoon olive oil
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- ½ teaspoon cumin
- salt & pepper to season
Pickled onions
- 1 medium red onion
- 3 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 pinch salt
Chipotle sauce
- 4 tablespoon mayo
- 1 tablespoon chipotle paste
- 1 clove garlic crushed
- ½ medium lime juice of
To serve
- 8 small tortillas
- 1 medium avocado cut into small cubes
- iceberg or baby gem lettuce finely shredded
- fresh coriander
Instructions
- Start with the pickled onions. Add the sliced red onion to a small bowl with the apple cider vinegar, sugar and a pinch of salt. Give it a stir and set aside to soften while you cook the rest of the meal.
- Mix the olive oil, garlic granules, paprika, cumin, salt and pepper together. For a milder flavour, leave the salmon fillets whole and baste them with the spice mixture. Alternatively, chop the salmon into chunks and drizzle over the spice mix.
- Cook the salmon in a hot frying pan for 4–5 minutes per side, until cooked through and flaky.Alternatively, you can cook it in the air fryer at 180°C for around 10 minutes.
- Make the sauce by mixing the mayonnaise, Chipotle paste, garlic, lime juice and salt.
- Warm the tortillas in a dry pan or microwave. Flake the salmon into large pieces.
- Build the tacos with lettuce, avocado, salmon and pickled onions. Finish with a squeeze of lime, a drizzle of sauce and a handful of fresh coriander.
Video
Notes
- Cooking the salmon fillets whole keeps the flavour milder, as the seasoning coats less surface area. For a stronger Chipotle flavour and crispier edges, cut the salmon into bite-sized chunks before cooking.
- If cooking for both kids and adults, make the sauce in two parts: leave half plain and add chipotle paste to the rest so everyone gets a version they’ll enjoy.
- Salmon cooks quickly, so keep an eye on it – it’s ready as soon as it flakes easily with a fork.
- The pickled onions can be made earlier in the day and kept in the fridge to save time at dinner.
- Warm the tortillas just before serving so they stay soft and don’t split when filled.
- This recipe works well served family-style, with everything in bowls so everyone can build their own tacos.
- Allergy-friendly options are in the main post above.
Nutrition
Calories: 659kcal | Carbohydrates: 40g | Protein: 40g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 623mg | Potassium: 1240mg | Fiber: 6g | Sugar: 5g | Vitamin A: 408IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 4mg
