Salmon Tacos with Avocado
and cilantro garlic sauce / coriander lime broccoli
These quick-cooking salmon tacos are great for a weeknight. The Cilantro Garlic Sauce drizzled over top really brings the flavor to this simple, fresh meal.
Smarts: Try these with any protein you'd like, or use spiced pinto beans (as in the vegetarian version of this meal).
- Cilantro leaves - 1/4 cup, chopped
- Garlic - 2 cloves, chopped
- Oil, olive - 1/4 cup
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 1 Tbsp
- Miso paste, any color - 1 Tbsp (sub soy sauce)
- Salt - 1/2 tsp
- Salmon - 1 lb, cubed (look for skinless salmon to make it easier to chop)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Lettuce, butterhead - 2 oz, torn into large pieces
- Avocados - 1, slices
- Tortillas, taco-sized corn or flour - 12
- Broccoli - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Coriander, ground - 1 tsp
- Lime juice - 1 tsp
- Make cilantro garlic sauce - (Double if making Wednesday’s meal.) Roughly chop cilantro and garlic. Combine with olive oil, vinegar, lemon juice, miso paste, and salt (portion for sauce). Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
- Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)
- Salmon - Cube salmon. Toss with first portion of cooking oil (for tacos), paprika, salt (for tacos), and pepper. (Can be done 1 day ahead)
- Lettuce / Avocados - Prep as directed.
- Heat a wok or skillet with cooking oil (portion for broccoli) over medium-high heat. Saute for 2 minutes to get broccoli started cooking. Add water, cover pan with a lid, and steam until nearly tender, ~4 minutes. Remove cover and add ground coriander and some salt. Continue cooking until water has cooked off and broccoli is tender.
- Remove broccoli from heat and stir in lime juice. Set broccoli aside, covered to keep warm.
- Return pan to stovetop and reduce heat to medium.
- To heated pan, add second portion of cooking oil (for tacos) and then salmon. Let salmon sear on one side until golden brown, ~3 minutes. Use a spatula to flip the salmon and then continue cooking until golden brown on all sides and cooked through, 2 to 4 minutes more.
- Warm tortillas according to package directions.
- Assemble tacos with tortillas, lettuce, salmon, avocados, and Cilantro Garlic Sauce. Enjoy with broccoli on the side.
I used shrimp instead of salmon, and loved the sauce combined with the avocado.0 Helpful
Would definitely make this again! I think either the salmon or the sauce was a bit too salty so I will cut down on the next time. Otherwise this was great!0 Helpful
This was amazing, everyone in the family even liked it. The salmon with the avocado is very very good.0 Helpful
So delicious! I subbed roasted sweet potatoes for the broccoli and made guacamole with the avocados.0 Helpful
Amazing. One of the best we’ve made in our 4 years of using CS!0 Helpful
The sauce was not a hit for us. Maybe too much miso? Cut the oil. Added basmati rice with salmon and broccoli instead of making tacos.0 Helpful