Roasted Salmon Tacos


Instead of Taco Tuesday for tomorrow night, we had Mexican Monday tonight. I had already planned on making chili for dinner for Tuesday because San Diego is expecting a winter storm … lots of rain and wind will be coming our way. The rain actually started this evening, it’s so cozy!

Last week I watched an episode of Ina Garten’s where she prepared roasted salmon tacos. This gave me the idea to make my fish tacos using salmon, instead of the cod that I usually use. I made up my own recipe for the salmon, so I could blog it for all of you. I started with an almost 2 pound piece of salmon. On top of the salmon, I squeezed the juice of two limes and sprinkled the zest of one lime.

In a small dish, I mixed together kosher salt, chili powder, dried oregano and garlic powder.


I sprinkled this over the fish and placed it into a preheated 425 degree oven for 20 minutes.


While the salmon was roasting, I mixed together a sauce for my tacos that consisted of sour cream, the zest and juice of one lime, kosher salt and several dashes of hot sauce.


I sliced two avocados for us to top our tacos with. I also had shredded cabbage that I added to my taco, as well as black beans.


I heated my corn and wheat tortillas in the microwave for 45 seconds. I wanted them nice and warm, which they were! On top of the tortilla, I spread a little of my sauce.


Directly on top of the sauce, I added my cabbage and then the black beans. On top of the black beans, I placed my salmon, topping it with a couple avocado slices and another drizzle of sauce. I did not add cheese to these tacos. I was looking to make a very healthy fish taco and didn’t want to include the fat in cheese. I chose to use the healthier fat of an avocado.

Ingredients for Fish

1 salmon filet

2 limes (zest of 1, juice of 2)

1 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

Directions for Fish

  1. Preheat oven to 425 degrees.
  2. Place salmon on a baking sheet.
  3. Mix together salt, chili powder, oregano and garlic powder in small dish.
  4. Zest lime and set aside.
  5. Squeeze lime juice and sprinkle zest over fish.
  6. Sprinkle seasoning mix over fish.
  7. Roast for 20-25 minutes.

Ingredients for Sauce

1/2 cup light sour cream

zest and juice of one lime

1/2 teaspoon kosher salt

5 dashes hot sauce

Directions for Sauce

  1. Mix together all ingredients and stir.


Until next time, Kris


2 Comments Add yours

  1. I did the same thing tonight! Love how you call it Mexican Monday.

    Liked by 1 person

    1. Thank you! I thought I better come up with a name if I wasn’t having it on a Tuesday 😊

      Liked by 1 person

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