Salmon Tacos

Taco recipes are one of my major food groups—I could eat them every day and twice on Tuesday and still not get tired of them. These easy salmon tacos are such a light, fresh, and delicious way to mix things up. All you have to do is season the fish and pop it in the oven. While that’s baking, blend up a quick, zesty yogurt dressing and toss it with a bag of slaw from the store—easy-peasy. Then it’s time for the fun part: Pile the flaky fish, creamy dill slaw, and your favorite toppings (I love avocado and a few crunchy radishes) on warm flour tortillas. It’s one of my absolute favorite summer dinners—fresh, fast, and full of flavor!

How long should you cook salmon for tacos?

For 1 1/2 pounds of center-cut, skin-off salmon baked at 425 degrees Fahrenheit, you should aim for between 10 and 12 minutes—it doesn't take long! After 10 minutes, check the salmon. When it is fully cooked, it should be slightly firm, opaque, and easy to flake with a fork.

What do you serve with salmon tacos?

Since there's slaw already on the fish tacos, this is a full meal all in itself. However, if you want to go all out, they are great paired with homemade dips like guacamole, fresh corn salsa, and cowboy caviar, or sides such as esquites, Mexican rice, and avocado salad. If you're making these tacos for guests, add a few of these appetizers and sides, and maybe a pitcher of classic margaritas, too!