Sheet Pan Salmon Tacos – 25-Minute Recipe
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.
Recipe by Zachary Neman· Structured by ReelsMeals
From: Instagram(view original)
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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
- 1In 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.
- 2Whisk 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.
- 3Preheat 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.
- 4While 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.
- 5Warm 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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate briefly
After coating the salmon with the seasoned oil mixture, let it sit for about 5 minutes before broiling.
Massage the slaw
Massage the cabbage with pickled onions, brine, oil, and salt until it softens before setting aside.
Blend crema gradually
Add water to the avocado crema a tablespoon at a time until the desired pourable consistency is reached.
Watch the broil time
Broil the salmon and vegetables for 5–7 minutes, checking that the salmon flakes easily and the veggies are charred.
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Frequently asked questions
- 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.
- Where does this Sheet Pan Salmon Tacos with Spicy Avocado Crema recipe come from?
- It was shared by Zachary Neman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.