Ingredients
- 1 pound salmon fillets (fresh or thawed if frozen)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon taco seasoning
- 1 1/2 tablespoons olive oil
- For Serving:
- Tortillas
- Guacamole
- Pico de gallo
- Lime wedges
Instructions
- If using frozen salmon, thaw completely. Pat the salmon dry with paper towels.
- In a small bowl, mix salt, pepper, and taco seasoning. Sprinkle evenly on both sides of the salmon.
- Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down if applicable.
- Cook for 4–5 minutes per side, until salmon flakes easily and is opaque throughout. For crispier skin, cook longer on the skin side before flipping.
- Remove salmon from heat and place into tortillas.
- Serve topped with guacamole and pico de gallo. Add a squeeze of lime juice before eating.
- Optional: Serve with rice, mixed greens, or roasted veggies for a complete meal.
Notes
- Ensure salmon is cooked to an internal temperature of 145°F for safety.
- Use fresh lime juice for a bright, zesty flavor.
- Customize toppings with shredded cabbage, sliced avocado, or pickled onions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
