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. This meal was last featured in 2020.
Smarts: Try these with any protein you'd like, or use spiced pinto beans (as in the vegetarian version of this meal).
- 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
- 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
- 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 (reserve half if doubled). Enjoy with broccoli on the side.
So good! Nothing to add. Made as is and really enjoyed the mix of flavors.1 Helpful
I thought this was okay although caveat our avocado was bad so I had to toss it. I added some frozen corn to the beans.0 Helpful
So good! We had large flour tortillas so it ended up more like burritos, but the flavors were great. I think I would prefer a yogurt-based sauce in this, so next time I may sub the oil for Greek yogurt. The broccoli was horribly over-steamed, but the flavor was really nice so we didn’t mind (I subbed cumin for coriander). We’ll make this again! Both kids ate the tacos with no complaint, so that’s a win!0 Helpful
The girls loved the salmon but not the sauce…0 Helpful
Just ok. The sauce was good, the rest was fine. Definitely find flour tortillas easier to use than the corm.0 Helpful
Great week day meal. I love the sauce. My husband really liked the broccoli. I will try to remember to cut the pieces smaller next time. The salmon really held up to the rest of the flavors.0 Helpful
So yummy! Will for sure be making this again! Great week night meal!0 Helpful