Salmon Tacos + Homemade Salsa

These 20 minute Salmon Tacos + Homemade Salsa recipe will be your new summer favorite. It’s tasty enough to be a special occasion dinner, and easy enough to be a weeknight meal!

Prep: 10 minsCook: 13 minsTotal: 23 mins
Servings: 4 1x


  • TACOS:
  • 1 lb. salmon
  • 2 tablespoons avocado oil
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground pepper
  • ½ teaspoon sea salt
  • 46 tortillas (I use gluten free tortillas made with almond flour)
  • 2 ears corn (brushed with avocado oil and sea salt)
  • 1 avocado, sliced
  • ½ purple cabbage, chopped
  • SALSA:
  • 2 containers of 10 oz. Village Farms True Rebel Mix tomatoes
  • ½ sweet onion
  • 2 garlic cloves
  • ½ jalapeno, de-seeded
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon cumin
  • Handful cilantro


  1. Preheat oven to 350F.
  2. Place the salmon on a lined baking sheet.
  3. Drizzle with avocado oil and sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt.
  4. Bake in the oven for 12 – 15 minutes until the salmon is no longer translucent and is opage.
  5. Use a fork to break the salmon up in large chunks.
  6. While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt.
  7. Turn the grill on high until heated.
  8. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes.
  9. You can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!
  10. Make the salsa: combine all the salsa ingredients in the food processor.
  11. Process for about 5 seconds.
  12. Use a rubber spatula to scrape down the sides and process again until combined but still a little chunky.
  13. Assemble the tacos: In each tortilla, place the avocado, cabbage, salmon, salsa, and corn cut from the cobb.
  14. Squeeze some lime juice and top with some additional cilantro leaves and enjoy!!
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