Salmon Tacos with homemade Avocado Salsa

I love Mexican food and on my last vacation I had these fantastic tasting grilled salmon tacos... so, I gave it a try to recreate them. I found this nice little recipe at the Cooking Classy blog that looked great and that I used as an inspiration. I did not have a grill but the salmon still tasted really juicy and good. I noticed too late that I had bought withe meat salmon which I never had before. I am used to the red meat salmon. However, it was a very flavorful salmon and the important part was the spicing.

Important were the fresh ingredients. Here, the fresh avocado salsa with the cilantro, jalapenos, garlic and olive oil was perfect! Also, the light creme fraiche sauce was a good addition. And because I already had all the ingredients I even went so far to also make some fresh pico de gallo =)



  • 2 piecse boneless salmon
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • salt, pepper to taste


  • 6 flour tortillas
  • 1 cup red cabbage - thinly sliced
  • 2 cups avocado salsa*
  • 1 cup pico de gallo*  (or substitute with tomato slices)
  • 1/2 corn - freshly grilled
  • 1/2 cup feta cheese - crumbled
  • 1/2 cup creme fraiche sauce*
  • fresh cilantro, jalapeno slices and lime wedges to taste

* Homemade Avocado Salsa

  • 1 avocado (medium soft) - peeled, cored, diced
  • 1 Tbsp red onion - diced
  • 2 Tbsp fresh cilantro - chopped
  • 1 Tbsp jalapenos - finely diced
  • 1 garlic clove - minced
  • 2 Tbsp fresh lime juice
  • 1/2 Tbsp olive oil
  • salt, pepper to taste

* Homemade Pico de Gallo

  • 2 tomatoes - diced
  • 1/2 Tbsp red onion - diced
  • 2 Tbsp fresh cilantro - chopped
  • 1 Tbsp jalapenos - finely diced
  • 2 Tbsp fresh lime juice
  • salt to taste

* Creme Fraiche Sauce

  • 3 Tbsp creme fraiche
  • 2 Tbsp plain yoghurt
  • 1 Tbsp harissa 


  1. Grill the salmon: In a small bowl, mix the spices (cumin, coriander, paprika, cayenne, salt, pepper) with the olive oil. Brush it on both sides of the salmon pieces. Let sit for 30 minutes. Then, grill the salmon pieces for about 3 minutes on each side. Best to use a real grill, but a frying pan works as well.
  2. Prepare the avocado salsa: Best to prepare the salsa while the salmon is being marinated. In a bowl toss together avocado pieces, onion, jalapenos, cilantro and garlic. Pour the lime juice and oil over it. Add salt and pepper and mix gently. Be careful not to mash the avocado too much. It works best, if the avocado is soft, but not overripe. Let sit for a while, so that the flavors develop (best in the fridge).
  3. Prepare the pico de gallo (also called salsa fresca): In another bowl, mix together the tomatoes, onion, cilantro, jalapeno and lime juice. Add more lime juice if needed. Add salt to taste. 
  4. Prepare the creme fraiche sauce: Mix creme fraiche and plain yoghurt till smooth. It should not be too thick and not too fluid, it should drip of a spoon. Add the harissa to give it some cick. 
  5. Assemble the taco: Warm up the tortillas in the oven or on a grill. Place little slices of salmon and red cabbage in the middle of the tortilla. Add either 2 slices of tomato or one tablespoon of freshly made pico de gallo. Then, add one tablespoon avocado salsa, spinkle with grilled corn pieces and crumbled feta. Dripple one tablespoon of creme fraiche over it.

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