Florencia Baldini Last Updated on July 6, 2026These Salmon Tacos with Creamy Avocado are proof that healthy dinners don’t have to be complicated. They’re packed with flaky honey-spiced salmon, a creamy avocado sauce, crunchy cabbage, quick pickled onions and fresh coriander, all wrapped in warm charred tortillas.
Best of all? They’re ready in under 20 minutes, making them perfect for busy weeknights when you still want something nourishing and seriously delicious.
With 28g of protein, 7g of fibre, and salmon naturally rich in omega-3 fatty acids, this is the kind of meal you’ll find yourself making on repeat.
Welcome to Dinner in 20
If you’re anything like me, by 6pm you’re hungry, tired and the last thing you want is to spend an hour in the kitchen.
That’s exactly why I created Dinner in 20: a series of healthy dinners that are ready in 20 minutes or less, without compromising on flavour or nutrition.
Episode three is Salmon Tacos with Creamy Avocado. It’s colourful, fresh, satisfying and made with simple supermarket ingredients that come together in less than 20 minutes!
Why You’ll Love This Recipe
- Ready in under 20 minutes
- High in protein (28g per serving)
- Good source of fibre
- Naturally rich in omega-3s
- Fresh, colourful and full of flavour
- Perfect for an easy summer dinner
- Great for a quick weeknight meal
Why I Love Cooking with Salmon
I’m often asked whether I take omega-3 supplements, and the answer is no—I simply try to include oily fish like salmon in my meals regularly.
Salmon is naturally rich in omega-3 fatty acids, while also being an excellent source of high-quality protein, making it a brilliant ingredient when you want a meal that’s both satisfying and nutritious.
Paired with crunchy vegetables, creamy avocado and fresh lime, these tacos feel light enough for warm evenings while still being filling.
The Secret to Extra Creamy Avocado
Instead of mashing avocado on its own, I mix it with a little Greek yoghurt.
It makes the filling incredibly smooth and creamy while adding extra protein and a lovely tangy flavour that balances the richness of the salmon.
It’s a simple little trick I use all the time.
My Favourite Tortilla Hack
Don’t skip charring the tortillas.
Once everything is ready, place each tortilla directly over the flame of your gas hob for a few seconds on each side (using tongs), or toast them in a hot dry pan.
It only takes a moment but adds an incredible smoky flavour that makes these tacos taste like they’ve come straight from your favourite taco restaurant.
Storage
The salmon will keep in the fridge for up to 2 days.
Store the avocado mixture, salad and pickled onions separately, then assemble the tacos just before serving for the freshest texture.
Frequently Asked Questions
Can I cook the salmon in the oven?
Yes. Bake at 200°C (400°F) for around 12–15 minutes, depending on the thickness of the fillets.
Can I make these ahead?
You can prepare the pickled onions, creamy avocado and cabbage salad in advance. Cook the salmon just before serving for the best texture.
Can I make them spicier?
Absolutely. Add extra jalapeño, chilli flakes or your favourite hot sauce.
Can I use another fish?
Yes. Trout works beautifully and gives a similarly rich flavour.
More Healthy Dinner
Salmon Tacos with Creamy Avocado
Ingredients
Quick Pickled Onions
- 1 onion, thinly sliced
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp honey
- ½ tsp salt
Salmon
- 2 salmon fillets
- 1 tsp extra virgin olive oil
- 1 tsp honey
- ½ tsp smoked paprika
- ½ tsp garlic powder
Creamy Avocado
- 1 avocado
- 50 g Greek yoghurt
- Juice of ½ lime
- 1 jalapeño, finely chopped
- Salt, to taste
Salad Toppings
- cabbage, finely shredded
- Fresh coriander, roughly chopped
- Juice of ½ lime
To serve
- 2 small wholewheat tortillas
Instructions
- Combine the vinegar, water, honey and salt in a bowl. Add the sliced onion, toss well and set aside to pickle while you prepare the rest of the recipe.
- In a small bowl, mix the olive oil, honey, smoked paprika and garlic powder. Coat the salmon fillets evenly with the marinade.
- Air fry the salmon at 200°C (400°F) for 8–10 minutes, or until cooked through and flaky.
- Meanwhile, mash together the avocado, Greek yoghurt, lime juice, jalapeño and a pinch of salt until smooth and creamy.
- In a separate bowl, toss the shredded cabbage with the fresh coriander and a squeeze of lime juice.
- Warm the tortillas. For the best flavour, carefully char them directly over a gas flame using tongs for a few seconds on each side, or heat them in a hot, dry frying pan until lightly toasted.
- Flake the cooked salmon into large pieces.
- Spread the creamy avocado over each tortilla, top with the cabbage salad, flaked salmon and pickled onions, then finish with an extra squeeze of lime if you like. Serve immediately.
Notes
- Calories: 519 kcal
- Carbohydrates: 23g
- Fat: 33 g
- Protein: 28g
- Fibre: 7g