Salsa: In a mixing bowl, combine together all the ingredients. Taste and adjust seasoning to your liking. Chill in the fridge.
Salmon fillets: Season the fillets on both sides with salt (to taste), a generous amount of black pepper, ginger, paprika and cayenne pepper (to taste). Heat oil in a skillet/frying pan and cook the fillets over medium heat until ready, about 4 minutes per side (see note 4).
Spicy sauce: In a small bowl, combine together all the ingredients and mix until smooth. Taste it and add more hot sauce or lemon juice, if you like. Set aside.
Warm tacos (if you like) and top them with salmon, salsa and spicy sauce.
Serve right away.
To be as time-efficient as possible, prepare salsa first. While cooking salmon, prepare the sauce. Warming tortillas is optional and this can be done in the oven or on a stove-top (without any oil).
Either fresh or frozen fillets (thawed) can be used. With or without skin. Make sure to remove the skin before serving tacos.
Use either corn or flour tortillas the size of your palm.
Cooking time will vary. This will depend on the thickness of the fillets as well as your pan and heat. I recommend using medium heat and a food thermometer, if in doubt.
This recipe yields at least 6-8 tacos, but it can be easily doubled.
For more tips and useful information or if in doubt, please read the post above this recipe card.
Course: Main Course
Keyword: Fish tacos, Salmon tacos
Amount Per Serving
Calories 312Calories from Fat 171
% Daily Value*
Saturated Fat 3g19%
Trans Fat 1g
Vitamin A 719IU14%
Vitamin C 17mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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