Description
Fresh, colorful, and layered with texture, these Salmon Taco Bowls are the ultimate fuss-free weeknight dinner.
Toss bite-sized salmon in smoky taco seasoning, sear until golden and flaky, then pile it over rice. Add your favorite toppings—creamy avocado, crunchy slaw, fresh pico de gallo—and finish with a drizzle of creamy cilantro ginger sauce.
Ready in 30 minutes or less!
Ingredients
Scale
- 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- kosher salt and ground black pepper, to season
- 2 tablespoons olive oil
- 1 lime, juiced
for the green sauce:
- 1 cup mayonnaise
- ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
- 2 large, juicy limes, juiced (approx. ¼ cup juice)
- 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
- 1 medium jalapeno, deseeded as desired and roughly chopped
- 1 tablespoon grated fresh ginger
- 3 green onions, roughly chopped
- 3 cloves garlic
- kosher salt and ground black pepper, to season
Instructions
- Optional: Prepare the green sauce: In a food processor, combine all listed ingredients for the sauce. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 2 weeks.
- Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.
- Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top.
- Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!
Notes
Jess’ Tips and Tricks:
- Dietary Restrictions: For a dairy-free salmon taco bowl, swap the buttermilk in the green sauce for your favorite plant-based milk or try my Vegan Cilantro Lime Cashew Crema instead!
- Easy Add-Ons: This recipe is endlessly customizable! I love adding cilantro lime rice and a quick pico de gallo for extra freshness.
- Cilantro lime rice: Combine 2 cups cooked rice with a handful of finely chopped cilantro and the zest and juice of 1 lime. For an ultra-quick version, heat up a package of 90-second microwave rice and mix in the seasonings.
- Go-to quick pico de gallo: Quarter 1 pint cherry tomatoes, finely dice ½ small red onion, and roughly chop ½ cup cilantro leaves and tender stems. Toss with the juice of 1 lime, ½ teaspoon kosher salt, and ground black pepper.
- 10-Minute Meal Prep: The green sauce is the only real prep-heavy step—make it ahead to save time at dinner! Simply blend according to Step 1 of Recipe Directions, above, and store in the fridge for up to 2 weeks. (~10 minutes active prep)
Storage and Reheating:
- Store leftover salmon, green sauce, and toppings in separate airtight containers in the refrigerator. The salmon is best enjoyed within 2 days, while the green sauce will keep for up to 2 weeks. Reheat the salmon on the stovetop or in the microwave until warmed through.