Easy Salmon Tacos with Creamy Avocado
By Lisa Winbourn, Certified Functional Nutritionist · July 8, 2026
The creamy avocado pairs perfectly with the seasoned salmon, and the blue corn taco shells add just the right amount of crunch. Customize them with fresh toppings like cabbage, pico de gallo, cilantro, or a squeeze of lime for even more flavor.
Tips
For an easy meal prep option, bake a double batch of salmon and store it in the refrigerator for up to three days. Simply reheat the salmon, warm your taco shells, and assemble fresh tacos in just a few minutes.
Want to increase the protein? Add a spoonful of the lime Greek yogurt sauce or serve the tacos with a side of cottage cheese or black beans.
For extra fiber and crunch, pile on shredded cabbage or a simple slaw made with cabbage, cilantro, and fresh lime juice.
Why I Love This Recipe
Many women are surprised to learn that eating enough protein and healthy fats throughout the day can help support energy, stable blood sugar, and healthy metabolism. This recipe is an easy way to include all three without spending hours in the kitchen, making it a great option for busy weeknights or simple meal prep.
Ingredients
- 2-3 salmon fillets, cut into 1-inch cubes
- Carne asada seasoning, to taste
- 1-2 ripe avocados
- Salt and pepper, to taste
- Garlic powder, to taste
- 8 to 12 blue corn taco shells
- OPTIONAL TOPPINGS:
- Shredded cabbage
- Pico de gallo
- Fresh cilantro
- Lime wedges
- Plain Greek yogurt mixed with a squeeze of fresh lime juice
Method
- Preheat your oven to 400°F. Place the salmon cubes on a parchment lined baking sheet and season generously with carne asada seasoning. Bake for 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, mash the avocado with the salt, pepper, and garlic powder until smooth and creamy. If using the yogurt sauce, stir together the Greek yogurt and fresh lime juice until combined.
- Warm the blue corn taco shells according to the package directions.
- Spread a few tablespoons of the mashed avocado inside each taco shell. Add about 1½ salmon cubes, then top with shredded cabbage, pico de gallo, cilantro, a drizzle of the lime yogurt sauce, or a squeeze of fresh lime if desired.
- Serve immediately.
- Nutrition (Approximate) Per Taco | Calories: 170 | Protein: 10 g | Carbohydrates: 12 g | Fat: 9 g
Written by
Lisa Winbourn, Certified Functional Nutritionist
Certified Functional Nutritionist with a B.S. in Chemistry & Biochemistry and 18 years in the pharmaceutical industry. She helps women with fatty liver, life after gallbladder removal, MTHFR, and a stalled metabolism.
Ready for the next step?