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a hand holding a salmon taco in it with more taco ingredients and a plate underneath.
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Salmon Tacos {with Avocado Ranch}

Salmon tacos topped with a homemade avocado ranch dressing are a simple soft taco recipe that is big on flavor.
Course Main Dish
Cuisine American
Keyword avocado ranch, fish tacos, salmon tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings

Equipment

  • large sautee pan
  • tongs
  • food processor

Ingredients

Salmon Tacos

  • 1 pound salmon
  • 2 teaspoons olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 6-8 flour tortillas

Avocado Ranch Dressing

  • 1 large ripe avocado skinned and pitted
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1 garlic clove
  • 1 teaspoon white vinegar
  • 1 bunch fresh parsley cleaned of the stems (can sub for 1 Tbs dried parsely)
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • olive oil to thin out as needed

Instructions

Salmon Tacos

  • Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika, and cumin.
    1 pound salmon, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon cayenne pepper, 1/4 teaspoon ground cumin
  • Cook the salmon in a frying pan with 2 tsp olive oil. Fry for 2-3 minutes, then flip. Cook an addition for 2-3 minutes.
    2 teaspoons olive oil
  • Remove from the pan and flake the salmon using two forks.

Avocado Ranch Dressing

  • In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.
    1 large ripe avocado, 1/4 cup sour cream, 3 tablespoons mayonnaise, 2 teaspoons lemon juice, 1 garlic clove, 1 teaspoon white vinegar, 1 bunch fresh parsley, 1/4 teaspoon onion powder, salt and pepper to taste
  • Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like.
    olive oil to thin out as needed
  • Serve with the ranch, chopped tomatoes, and red onions on flour tortillas. Enjoy!
    6-8 flour tortillas

Notes

Tips for making this recipe:

  • I use frozen pre-portioned and vacuum sealed salmon fillets that I thaw in warm water. Make sure to drain the liquid and pat dry before adding seasoning.
  • The avocado ranch stays well for up to 3 days in a tightly covered container.
  • To store: Separate the ingredients into covered bowls. Reheat the salmon in the microwave for 2 minutes. Eat within 3 days.