Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce Recipe
These Chipotle Lime Salmon Tacos feature tender, flavorful salmon cubes seasoned with zesty lime and smoky chipotle spices. Paired with a fresh, vibrant avocado peach salsa and a creamy cilantro yogurt sauce, these tacos offer a perfect balance of smoky, sweet, and tangy flavors. Served on soft corn tortillas and garnished with thinly sliced jalapenos, cilantro, and shredded red cabbage, this recipe is a delicious and colorful twist on traditional fish tacos ideal for a quick and healthy meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 tacos
- Category: Seafood Tacos
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
For the Salmon
- 1 pound salmon, cut into 1 inch cubes and skin removed
- 1 tablespoon avocado oil
- 1 teaspoon lime zest
- ½ lime, juiced
- 1 ½ tablespoons brown sugar (or substitute coconut sugar)
- ¾ teaspoon chipotle chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
For the Avocado Peach Salsa
- 1 medium ripe but still slightly firm peach, diced
- 1 ripe but still slightly firm large avocado, diced
- 1 large ear corn, kernels cut off (about ¾ cup)
- 2 tablespoons finely diced red onion
- ½ jalapeño, seeded and diced (reserve other half for slicing and garnishing)
- 1 tablespoon finely diced cilantro
- ½ small lime, juiced
- Salt & freshly ground black pepper, to taste
For the Sauce
- Spicy cilantro yogurt sauce (prepared separately)
For Serving
- 8 soft corn tortillas
- Extra thinly sliced jalapeños
- Extra cilantro
- Shredded red cabbage
Instructions
- Prepare the salmon marinade: In a bowl, combine avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and freshly ground black pepper. Mix well to create a flavorful marinade.
- Marinate the salmon cubes: Add the cubed salmon to the marinade, ensuring each piece is evenly coated. Let it sit for about 10-15 minutes to absorb the flavors.
- Cook the salmon: Heat a skillet over medium-high heat. Add the marinated salmon cubes and cook for 3-4 minutes on each side until the salmon is cooked through and slightly caramelized. Remove from heat and set aside.
- Prepare the avocado peach salsa: In a medium bowl, gently toss together diced peach, avocado, corn kernels, red onion, diced jalapeño, cilantro, lime juice, salt, and black pepper. Adjust seasoning to taste and keep chilled until ready to serve.
- Warm the tortillas: Lightly warm the soft corn tortillas in a dry skillet or microwave until pliable and warm.
- Assemble the tacos: Spread a spoonful of spicy cilantro yogurt sauce on each warm tortilla, then add cooked salmon cubes. Top with a generous amount of avocado peach salsa, thinly sliced jalapeños, extra cilantro, and shredded red cabbage for crunch and color.
- Serve immediately: Serve the tacos fresh with lime wedges on the side if desired, to enhance the zesty flavors of the dish.
Notes
- For a spicier kick, include some seeds from the jalapeño or add more chipotle chili powder to the salmon marinade.
- To make this dish dairy-free, substitute the cilantro yogurt sauce with a dairy-free yogurt or a cashew cream version.
- Freshness of the peach and avocado is important for the salsa texture and flavor; don’t use overripe fruit.
- Salmon can be grilled instead of pan-seared for a smoky flavor.
- Leftover salsa keeps well in the refrigerator for up to 1 day but is best fresh.