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Teriyaki Salmon Tacos with Avocado Crema

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Salmon Recipes
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Teriyaki Salmon:
  • 1 lb (450 g) salmon fillets, skin removed and cut into bite-sized cubes
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
  • 1 tbsp sesame seeds (for garnish)
  • 1 tbsp green onions, finely chopped (for garnish)
  • For the Avocado Crema:
  • 1 ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • For Assembly:
  • 8 small flour or corn tortillas, warmed
  • 1 cup shredded red cabbage or coleslaw mix
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare the Teriyaki Sauce : In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour the sauce into a small saucepan and simmer over medium heat for about 3–4 minutes. Add the cornstarch-water mixture and stir until the sauce thickens slightly. Set aside.
  • Step 2: Cook the Salmon : Heat a non-stick skillet over medium-high heat and drizzle a little oil. Add the salmon cubes in a single layer. Cook for 2–3 minutes on each side until lightly browned and just cooked through. Pour the teriyaki sauce over the salmon and toss gently to coat evenly. Let it simmer for 1–2 minutes until the glaze clings beautifully to the fish.
  • Step 3: Make the Avocado Crema : In a blender or food processor, combine avocado, sour cream, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Adjust lime or salt to taste.
  • Step 4: Assemble the Tacos : Warm the tortillas in a skillet or microwave. Add a layer of shredded cabbage to each tortilla. Top with teriyaki-glazed salmon pieces. Drizzle generously with avocado crema. Sprinkle sesame seeds, green onions, and cilantro over the top. Serve with lime wedges for squeezing.