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


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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