These grilled salmon tacos with avocado crema are easier than they sound and ready in about 20 minutes. Tender, spiced salmon, crisp shredded cabbage and a light avocado-yogurt crema on soft tortillas make these dairy-free tacos a simple, flavorful weeknight dinner.
Tacos are a favorite quick dinner for me. I regularly swap proteins and fillings — from vegetarian cauliflower to gluten-free fish or even breakfast-style fillings — so trying new combinations is part of the fun. These salmon tacos are a recent favorite because they’re fast, packed with flavor and rely on a healthy, versatile protein.
I often keep frozen salmon fillets on hand (buy on sale and freeze), then defrost them briefly in cold water before cooking. The fillets get a simple rub of Mexican-inspired spices and grill in under 10 minutes. While the fish cooks, whip up the avocado crema and shred the cabbage — assembly is quick.
Key Ingredients
These tacos use straightforward ingredients that come together quickly for big flavor.
See the recipe card below for exact quantities.
- Salmon fillets – skinless or remove skin before cooking. Frozen fillets work fine if defrosted first.
- Spices – a mix of ground cumin, smoked paprika, garlic powder, onion powder and ground chili. A store-bought taco seasoning works too.
- Avocado – ripe Hass avocado for a creamy base in the crema.
- Greek-style yogurt – dairy-free plain yogurt blends well with avocado for a silky sauce.
- Jalapeño – adds brightness and mild heat; adjust amount to taste.
- Lime – fresh lime juice brightens the crema and finishes the tacos.
- Cabbage – shredded cabbage gives crunch and freshness; red or green both work.
- Tortillas – small flour street-style tortillas are used here; corn or gluten-free tortillas are fine if needed.
Step-By-Step Instructions
Begin by mixing the spice blend for the salmon.
Pat salmon fillets dry, drizzle with a little olive oil and rub the spice mix over the fillets.
Preheat the grill (or a frying pan). Grill the fillets on a baking tray or directly in the pan for 8–10 minutes, until cooked through and flaky. Break the cooked salmon into large flakes and set aside.
Cooking method: You can also pan-fry the salmon over medium heat, air fry at 200°C (400°F) for a similar time, or bake at 200°C (about 12–15 minutes) until it flakes easily.
While salmon cooks, make the avocado crema: mash the avocado and stir in dairy-free Greek-style yogurt, minced jalapeño (seeds removed if you prefer less heat), a squeeze of fresh lime juice and salt and pepper to taste.
To assemble, warm the tortillas in the microwave or over an open flame for a bit of char. Spread a generous spoonful of avocado crema on each tortilla, add shredded cabbage and top with flaked salmon.
Finish with an extra squeeze of lime and fresh coriander if you like. Serve immediately.
Recipe FAQs
Yes — to make them gluten-free, swap flour tortillas for corn or gluten-free tortillas.
If you try this recipe, please leave a comment and a rating below — I’d love to hear how it turned out!
More quick and easy weeknight dinner ideas:
Air Fryer BBQ Chicken Thighs
20 Minute Hoisin Pork Stir Fry
Creamy Salmon Tagliatelle (Dairy Free)
Burger Bowls
Grilled Salmon Tacos with Avocado Crema
Ingredients
For the salmon:
- 450–500 grams skinless salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground chilli
For the avocado crema:
- 1 medium ripe avocado
- 3 tablespoons dairy-free Greek-style yogurt
- ½ jalapeño, seeds removed and finely minced
- Fresh lime juice, to taste
- Salt and pepper, to taste
To assemble:
- Shredded cabbage
- 8–10 warmed flour tortillas (or corn/gluten-free)
- Lime wedges, for serving
- Fresh coriander leaves, optional
Instructions
- Mix cumin, smoked paprika, garlic powder, onion powder and ground chilli in a small bowl. Pat salmon dry and rub with olive oil and the spice mixture.
- Preheat grill or a frying pan over medium-high heat. Cook salmon for 8–10 minutes until flaky. Remove from heat and set aside.
- While salmon cooks, mash avocado and stir in dairy-free yogurt, minced jalapeño and a squeeze of lime. Season with salt and pepper.
- Flake the cooked salmon into large pieces. To assemble, spread avocado crema on warmed tortillas, add shredded cabbage and top with salmon.
- Garnish with coriander and serve with lime wedges. Enjoy.
Notes
Spice level: Adjust jalapeño to taste or omit for no heat.
Gluten-free option: Use corn or gluten-free tortillas instead of flour.
Nutrition
| Calories: 468 kcal
| Carbohydrates: 36 g
| Protein: 29 g
Nutritional information is an estimate and will vary with ingredients and portion sizes.
Leave a comment and rating below — I’d love to see how it turned out.