Florencia Baldini Last Updated on April 9, 2026If you’re anything like me, you’re always looking for easy ways to make salmon exciting again—especially when you’re trying to include it regularly in your weekly routine. According to the NHS, we should aim for at least one portion of oily fish like salmon per week, and this is hands down one of the most delicious ways to do it.
These salmon fish tacos take everything we love about tacos—freshness, texture, bold flavours—and give them a Mediterranean twist. Think herby, lemony salmon, a juicy avocado and tomato salsa with olives and basil, and that creamy melt of mozzarella bringing it all together. They’re quick, high in protein, rich in omega-3s, and genuinely feel like something you’d order on holiday.
It’s fresh, herby, a little bit messy in the best way, and packed with flavour from the first bite. The kind of meal you make once… and then suddenly it becomes part of your weekly rotation without even thinking about it.
Reasons To Love It
- High in protein and rich in omega-3 fatty acids
- Ready in under 20 minutes
- Made with simple, wholesome ingredients
- No complicated steps or equipment needed
- Perfect balance of freshness, creaminess, and crunch
- Ideal for quick lunches or light dinners
Cooking The Salmon
Cooking the salmon this way keeps it simple but really lets the flavour shine. I like to dice the salmon into cubes first, so every piece gets coated in the lemony, herby glaze and cooks evenly. The combination of Italian herbs, lemon, and a touch of honey enhances the natural richness of the fish without overpowering it. In the air fryer, the cubes cook quickly in under 10 minutes, staying tender inside with slightly caramelised edges. You’re looking for that point where they’re just cooked through and still juicy. If you don’t have an air fryer, you can cook them in the oven at 200°C (fan) for around 12–15 minutes with equally great results. It’s an easy, reliable method that works beautifully as the base of these tacos.
Find All The Ingredients At Ocado
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Swaps
Salmon: You could try other white fish (like cod or haddock) for a different flavour and texture.
Wholemeal Tortilla: I use a medium wholemeal tortilla for the fibre boost, but any white tortilla will work. For a more authentic option, you could use corn tacos, but I personally find some brands can overpower the dish.
Mozzarella: I use mozzarella slices to keep it practical and easy. I wouldn’t swap with fresh mozzarella as it can release too much moisture and make the tortilla soggy.
Olives: Green olives are the best match here, but black olives or Kalamata will also work if you prefer a stronger flavour.
Storage
Fridge: I recommend eating this straight away. If you do store it, keep the cooked salmon and avocado salsa separately in airtight containers for up to 2 days, making sure the avocado has extra olive oil and lemon juice to help prevent it from going brown.
More Salmon Lunch Ideas
Salmon Fish Taco (Italian Twist)
Video
Ingredients
For The Salmon
- 2 salmon fillets
- 1 tsp Italian herbs
- 1 tsp olive oil
- Squeeze of lemon juice
- 1 tsp honey
- Salt & pepper
For The Tacos
- 2 wholemeal tortillas
- Mozzarella slices
- Rocket, a handful
For The Avocado Salsa
- 1 avocado, diced into cubes
- 10 olives, sliced
- 6 basil leaves, hand-torn
- 8 cherry tomatoes, quartered
- Drizzle of olive oil
- Salt & pepper to taste
- Squeeze of lemon juice
Instructions
- Remove the skin from the salmon and dice into small cubes.
- Season the salmon fillets with olive oil, Italian herbs, lemon juice, honey, salt, and pepper. Rub everything in well so the salmon is evenly coated.
- Place the salmon in the air fryer and cook for 6-10 minutes (no pre-heat needed), or until cooked through and flaky.
- While the salmon cooks, prepare the salsa. Add the chopped avocado, olives, basil, and cherry tomatoes to a bowl. Drizzle with olive oil, add a squeeze of lemon juice, season with salt and pepper, and gently mix.
- Place your tortillas in a pan over low heat and add a slice of mozzarella straight away. Cover with a lid and cook for 1–2 minutes until the cheese melts. Remove the lid and cook for another minute to create a crispy base with melted cheese on top. (If you prefer a soft, foldable tortilla, place the tortillas on a tray with the mozzarella and use the grill function of the oven until the cheese has melted.)
- Assemble your tacos by layering rocket, the avocado salsa, and the salmon. Finish with an extra drizzle of olive oil or your favourite sauce.
- Serve immediately and enjoy.