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Overhead shot of salmon tacos on a grey background with pickled red onions

Salmon Tacos with Quick Pickled Red Onions

These spicy salmon tacos are so easy to make and are healthy too! They're perfect for using up leftover cooked salmon or canned salmon and taste amazing topped with sliced avocado.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 444kcal


  • 1 teaspoon Olive Oil
  • 1 clove Garlic crushed
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander (Cilantro)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chilli Powder
  • 400 g Cooked Salmon flaked or use tinned
  • 8 Soft Tortillas
  • 1 Avocado sliced
  • Bunch Coriander leaves picked
  • Sour Cream to serve

For the Quick Pink Pickled Onion

  • 1 Red Onion thinly sliced
  • ½ teaspoon Sugar
  • ½ teaspoon Salt
  • 150 ml Cider Vinegar
  • 5 Peppercorns


  • Heat the olive oil over a medium heat then add the garlic and fry for a couple of minutes before adding the spices and the salmon. Cook for a couple of minutes just until heated through.
  • Serve the salmon in the tortillas topped with the avocado slices, sour cream, coriander leaves and pickled red onions.
  • Put the sliced red onion in a sieve and pour over a kettles worth of boiling water, leave to drain over the sink. Mix the vinegar, salt and sugar together in a jar and add the onion slices. Add a couple of peppercorns and set aside to cool. 


Nutrition information is for 2 tacos.
Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 444kcal | Carbohydrates: 40g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1102mg | Potassium: 742mg | Fiber: 5g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 8.2mg | Calcium: 364mg | Iron: 3.7mg