How long does it take to make Sheet Pan Salmon Tacos with Spicy Avocado Crema?

About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.

How many servings does this Sheet Pan Salmon Tacos with Spicy Avocado Crema recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Sheet Pan Salmon Tacos with Spicy Avocado Crema

Name: Sheet Pan Salmon Tacos with Spicy Avocado Crema
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz salmon; 1.5 tbsp olive oil; 1 piece lime; 2 tbsp soy sauce; 2 tsp honey; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp chili powder; to taste salt; to taste pepper; 1 piece serrano pepper; 0.5 piece yellow or white onion; 0.5 cup cilantro; 0.5 avocado; 1 tbsp whole fat Greek yogurt; 1 piece garlic clove; 2 tbsp pickled onions; 2 tbsp pickled onion brine; 1 tbsp extra virgin olive oil; 1.5 cup cabbage; 4 piece corn tortillas; as needed water

These sheet‑pan salmon tacos pair smoky, citrus‑bright fish with a creamy avocado‑yogurt crema and crunchy cabbage slaw. Quick to assemble, they make a satisfying weeknight dinner that feels like a treat.

Maker: Zachary Neman

From: Instagram(view original)

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Sheet Pan Salmon Tacos with Spicy Avocado Crema

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Prep Time

15 min

Cook Time

10 min

Servings

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Cooking context

25 min estimated total time for 4 servings.

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Dinner Mexican Taco Seafood

Ingredients

1 piece serrano pepper
0.5 piece yellow or white onion
4 piece corn tortillas

Fish

8 oz salmon
1 1/2 tbsp olive oil
1 piece lime
2 tbsp soy sauce
2 tsp honey
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
to taste salt
to taste pepper

Sauce

1/2 cup cilantro
0.5 avocado
1 tbsp whole fat Greek yogurt
1 piece lime
1 piece garlic clove
to taste salt
as needed water

Slaw

1 1/2 cup cabbage
2 tbsp pickled onions
2 tbsp pickled onion brine
1 tbsp extra virgin olive oil
to taste salt

Instructions

1
In a bowl combine shredded cabbage, heaping pickled onions, pickled onion brine, extra virgin olive oil, and a pinch of salt. Massage until the cabbage softens, then set the slaw aside.
2
Whisk together olive oil, lime zest, soy sauce, honey, garlic powder, onion powder, smoked paprika, dried oregano, ground cumin, ground coriander, chili powder, salt, and pepper. Add the salmon and coat evenly; let it marinate for about 5 minutes.
3
Preheat the broiler and line a sheet pan with foil. Arrange the marinated salmon, thinly sliced serrano pepper, and sliced onion on the pan. Broil for 5–7 minutes, or until the salmon flakes easily and the vegetables are nicely charred.
4
While the salmon cooks, make the crema: place the roasted serrano pepper, roasted onion, raw garlic clove, roughly chopped cilantro, avocado, heaping Greek yogurt, lime juice, and salt in a blender. Blend until smooth, adding water a tablespoon at a time until the desired consistency is reached.
5
Warm the corn tortillas in a dry skillet or microwave. To assemble each taco, spread a spoonful of the cabbage slaw on a tortilla, top with flaked salmon, and drizzle with the avocado crema. Serve immediately.

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