Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa and Cilantro Yogurt Sauce Recipe
These Chipotle Lime Salmon Tacos feature tender, perfectly seasoned salmon cubes cooked with a smoky chipotle and lime marinade. They’re topped with a vibrant corn avocado peach salsa and a spicy cilantro yogurt sauce, all wrapped in soft corn tortillas. This fresh and flavorful dish offers a delightful balance of smoky, tangy, and sweet flavors, perfect for a quick and healthy weeknight meal or casual entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (2 tacos per serving) 1x
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
For the Salmon
- 1 pound salmon, cut into 1 inch cubes and skin removed
- 1 tablespoon avocado oil
- 1 teaspoon lime zest
- ½ lime, juiced
- 1 ½ tablespoons brown sugar (or coconut sugar)
- ¾ teaspoon chipotle chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
For the Avocado Peach Salsa
- 1 medium ripe but still slightly firm peach, diced
- 1 ripe but slightly firm large avocado, diced
- 1 large ear corn, kernels cut off (about ¾ cup corn)
- 2 tablespoons finely diced red onion
- ½ jalapeño, seeded and diced (reserve other half for slicing and garnishing)
- 1 tablespoon finely diced cilantro
- ½ small lime, juiced
- Salt & freshly ground black pepper, to taste
For the Sauce
- Spicy cilantro yogurt sauce (prepared separately or store-bought)
For Serving
- 8 soft corn tortillas
- Extra thinly sliced jalapeños
- Extra cilantro leaves
- Shredded red cabbage
Instructions
- Prepare the Salmon: In a mixing bowl, combine avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and freshly ground black pepper. Toss the salmon cubes in this marinade until they are evenly coated. Let the salmon marinate for at least 10-15 minutes to absorb the flavors.
- Cook the Salmon: Heat a skillet or grill pan over medium-high heat. Add the salmon cubes, cooking for about 3-4 minutes on each side until they are cooked through and slightly charred. Remove from heat and set aside.
- Make the Avocado Peach Salsa: In a bowl, gently combine the diced peach, avocado, corn kernels, red onion, diced jalapeño, cilantro, and lime juice. Season with salt and pepper to taste, folding carefully to avoid mashing the avocado.
- Prepare the Spicy Cilantro Yogurt Sauce: If making from scratch, blend Greek yogurt with fresh cilantro, lime juice, a touch of jalapeño, salt, and pepper until smooth. Alternatively, use a high-quality store-bought cilantro yogurt sauce.
- Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30-60 seconds per side until warm and pliable. Alternatively, wrap in a damp cloth and microwave for 20 seconds.
- Assemble the Tacos: Place a few salmon cubes on each warmed tortilla. Top with a generous spoonful of avocado peach salsa, a drizzle of spicy cilantro yogurt sauce, shredded red cabbage, extra thinly sliced jalapeños, and fresh cilantro leaves for garnish.
- Serve Immediately: Serve the tacos immediately while the salmon is warm and the tortillas are soft, ensuring the combination of textures and flavors is at its best.
Notes
- For a milder salsa, omit the jalapeño or reduce the amount to taste.
- Make sure the peach and avocado are ripe but firm to maintain texture in the salsa.
- Salmon can be substituted with other firm fish like cod or halibut, adjusting cooking times accordingly.
- To make the recipe gluten-free, verify that the corn tortillas are labeled gluten-free.
- The spicy cilantro yogurt sauce can be prepared in advance and refrigerated for up to two days.
- Use fresh lime juice rather than bottled for the best flavor in the marinade and salsa.
Keywords: salmon tacos, chipotle lime salmon, avocado peach salsa, cilantro yogurt sauce, corn tortillas, seafood tacos, summer recipes, easy weeknight dinner