Southwest Salmon Tacos


  • 2 avocados
  • 2 tomatoes, cored and diced
  • 1/2 cup finely diced red onion
  • 1/4 cup loosely packed chopped cilantro
  • juice of 1 lemon
  • kosher salt and freshly ground black pepper
  • 4 (5 to 6 oz) salmon fillets
  • 1/4 cup canola oil
  • 8 (6 inch) flour tortillas
  • chipotle sour cream
  • sprigs of cilantro, for garnish

These tacos are made with soft flour tortillas. I rely on quickly cooked salmon fillets seasoned with avocado salsa and topped with a spicy-smooth chipotle sour cream – you can whip it up in an instant. The best part is, you can enjoy these on Cinco de Mayo or celebrate any Taco Tuesday.


Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it. Toss the diced avocado with the tomato, onion, cilantro and lemon juice. Stir to mix and season with salt and pepper.

Season the salmon fillets with salt and pepper. In a medium saute pan, heat the oil until smoking over medium high heat and cook the salmon, fleshy sides down, for 4 to 5 minutes on each side or until cooked through. Transfer the fillets to a platter to cool slightly.

Spoon heaping tablespoons of the avocado salsa onto each flour tortilla. Gently flake each salmon fillet with your fingers or a fork. Top the tortillas with salmon, chipotle sour cream and cilantro leaves. Serve immediately.