Salmon Tacos (with Mushrooms, Avocado, and Crème Fraîche)
These salmon tacos are easy to assemble, loaded with flavor, and great for getting the whole family together for food. I’ve included directions for both pan-cooked and air-fryer salmon, so you can choose what method you prefer. These tacos combine flaked salmon fillet with mushrooms, corn, mashed avocado, and herby lemon creme fraiche in soft mini tortillas.
Ingredients to Get
Want to make these soft salmon tacos? First, you’ll need the following (for 8 tacos; 4 servings at 2 tacos per person):
- Tortillas – 8 mini soft white tortillas
- Salmon – 4 salmon fillets (about 1.15 lb or 520 grams)
- Salt – a pinch of kosher salt or flaky sea salt
- Avocado – 2 medium avocados
- Crème Fraîche – 1/2 cup crème fraîche
- Dill – a handful of fresh dill (about 2 tbsp when minced)
- Lemon – 1 lemon (2 tbsp of lemon juice and zest from one lemon)
- Mushrooms – 8 oz white button mushrooms (225 grams)
- Corn – 1/2 cup canned or cooked corn
- Spring Onions – 2 spring onions, thinly sliced (or chives, about 2 tbsp when minced)
- Oil – 2 tbsp oil (light olive oil or a neutral oil like sunflower oil or canola oil), divided (1 tbsp for the mushrooms and 1 tbsp for the salmon)
Instructions with Photos
Step 1. Mash and season the avocado. Mash the avocado with a pinch of salt and 1 tbsp of lemon juice. Taste it and adjust for salt to your preference.
Step 2. Add the herbs and seasonings to the crème fraîche. Combine the crème fraîche with minced dill, 1 sliced green onion (or 1 tbsp of minced chives), 1 tbsp of lemon juice, and salt. Taste and adjust the salt to your preference.
Step 3. Cook the mushrooms. To a skillet over medium-high heat, add 1 tbsp of oil, the sliced mushrooms, and a pinch of salt. Sauté, stirring occasionally, until the mushrooms are fully cooked (about 8-10 minutes). Add the canned or cooked corn, lemon zest, 1 tbsp of lemon juice, and minced garlic, and sauté for 30 seconds.
Step 4. Cook the salmon.
Option 1: Cook the salmon in a skillet/frying pan.
To a skillet/frying pan over medium heat, add 1 tbsp of oil. When the oil is hot (about 1 minute), add the salmon fillets (seasoned with salt) and cook them over medium heat for about 3-4 minutes per side.
For food safety reasons, the temperature of the salmon fillets when measured with a meat thermometer should reach 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork. You can pull the salmon fillets from the skillet/pan at 140°F (60°C) and the temperature should rise to 145°F after resting.
Option 2: Air fryer
Preheat the air fryer to 360°F/180°C. Season the salmon fillets with salt and brush them with oil so they’re coated in the oil (so no spot sticks to the air fryer). Add the salmon fillets and cook until the salmon is cooked through (about 15 minutes for these fillets). The salmon is cooked when it reaches an internal temperature of 145°F (63°C).
Step 5. Warm up the tortillas. Place the tortillas on a microwave-safe plate and cover them with a damp paper towel (just splash a bit of water on a clean paper towel). Microwave them for about 30-45 seconds until the tortillas are warmed through.
Step 6. Assemble the tacos. To the warm tortillas, add mashed avocado, then the cooked mushrooms and corn, and then flaked salmon, topped with herby creme fraiche and more fresh sliced spring onions (or minced chives).
Note: To flake the salmon, use a fork.
I got these stainless steel taco stands and they were a life-changer! I serve all my tacos now on these. They are great to simply stack them and bring them to the table. From there, everyone can help themselves.
My family loves this dish. I hope you and your friends or family enjoy them too. If you do, please let me know below.
Love Salmon? Try These
Looking for more tasty salmon dinner ideas? Try this one pan salmon orzo (risoni) with pesto and mushrooms, or these hearty salmon bowls with avocado and creme fraiche. This baked salmon with veggies is great for a crowd, while these salmon skewers with an avocado-basil sauce are great for parties.
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Ingredients
- 8 mini soft white tortillas
- 4 salmon fillets about 1.15 lb or 520 grams
- a pinch of kosher salt or flaky sea salt
- 2 medium avocados
- 1/2 cup crème fraîche
- a handful of fresh dill about 2 tbsp when minced
- 1 lemon 2 tbsp of lemon juice and zest from one lemon
- 8 oz white button mushrooms sliced, 225 grams
- 1/2 cup canned or cooked corn
- 2 spring onions thinly sliced (or chives, about 2 tbsp when minced)
- 2 tbsp oil light olive oil or a neutral oil like sunflower oil or canola oil, divided (1 tbsp for the mushrooms and 1 tbsp for the salmon)
Instructions
- Mash and season the avocado. Mash the avocado with a pinch of salt and 1 tbsp of lemon juice. Taste it and adjust for salt to your preference.
- Add the herbs and seasonings to the crème fraîche. Combine the crème fraîche with minced dill, 1 sliced green onion (or 1 tbsp of minced chives), 1 tbsp of lemon juice, and a pinch of salt. Taste and adjust the salt to your preference.
- Cook the mushrooms. To a skillet over medium-high heat, add 1 tbsp of oil, the sliced mushrooms, and a pinch of salt. Sauté, stirring occasionally, until the mushrooms are fully cooked (about 8-10 minutes). Add the canned or cooked corn, lemon zest, 1 tbsp of lemon juice, and minced garlic, and sauté for 30 seconds.
- Cook the salmon. Option 1: Cook the salmon in a skillet/frying pan. To a skillet/frying pan over medium heat, add 1 tbsp of oil. When the oil is hot (about 1 minute), add the salmon fillets (seasoned with salt) and cook them over medium heat for about 3-4 minutes per side. Option 2: Air fryer. Preheat the air fryer to 360°F/180°C. Season the salmon fillets with salt and brush them with oil so they’re coated in the oil (so no spot sticks to the air fryer). Add the salmon fillets and cook until the salmon is cooked through (about 15 minutes for these fillets).For food safety reasons, the temperature of the salmon fillets when measured with a meat thermometer should reach 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork.
- Warm up the tortillas. Place the tortillas on a microwave-safe plate and cover them with a damp paper towel (just splash a bit of water on a clean paper towel). Microwave them for about 30-45 seconds until the tortillas are warmed through.
- Assemble the tacos. To the warm tortillas, add mashed avocado, then the cooked mushrooms and corn, and then flaked salmon, topped with herby creme fraiche and more fresh sliced spring onions (or minced chives).
Excited to try these salmon tacos for a weeknight dinner or taco night? Don’t forget to save this recipe to one of your boards.
