Citrus Salmon Tacos with Fennel Slaw & Avocado Crema


If you're looking for a new salmon weeknight dinner recipe, then try out my Citrus Salmon Tacos with Fennel Slaw & Avocado Crema ready in less than 30 minutes! This taco recipe is high in protein, full of antioxidants, and a perfect way to transition into Spring.

Ingredients you'll need:

  • Salmon
  • Olive Oil
  • Butter
  • Sumo Citrus Oranges
  • Fennel
  • Shallot
  • Fresh Mint
  • Dijon
  • Avocado
  • Lime Juice
  • Sour Cream
  • Cilantro
  • Tortillas

How to Make a Homemade Avocado Crema:

  1. In a food processor, combine a ripe avocado, juice of 1 lime, 1/2 cup sour cream, 2 garlic cloves (peeled), and salt to taste.
  2. Blend until very smooth.
  3. Season with black pepper to taste.

How to Store Avocado Crema:

This recipe will probably leave you with extra avocado cream to enjoy later throughout the week. I recommend storing in a small airtight glass container or mason jar in the fridge up to 3 days.

How to Make Quick Pickled Red Onions:

  1. Thinly slice 1 large red onion, then transfer to a large mason jar.
  2. In a medium saucepan, add 1/2 cup water and 1/2 cup apple cider vinegar (use 3/4 cup apple cider vinegar and 1/4 cup water for a more pungent pickled taste). Bring to a boil, then carefully pour over the red onions in the jar.
  3. Let the steam release for 8-10 minutes, then cover with the container lid tightly.
  4. Let sit out at room temperature for 20-30 minutes. The pickled onions are ready once a very vibrant pink color.
  5. When you go to store the leftover pickled onions, make sure the glass jar has completely cooled before placing in the fridge for up to 1 week.

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, TikTok, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Citrus Salmon Tacos with Fennel Slaw & Avocado Crema

An easy salmon taco recipe for a weeknight dinner that's high in lean protein and full of antioxidants!



Servings: 4

For the Salmon:

  • 3-4 Salmon Fillets
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter
  • Zest & Juice of 1 Sumo Citrus
  • ¾ tsp. EACH: Salt & Black Pepper
  • 8-10 Tortillas, warmed
  • Cilantro, for garnishing
  • (Optional) Pickled Onions, for serving

For the Fennel Slaw:

  • 1 small Fennel, thinly sliced
  • Zest and Juice of 1 Sumo Citrus
  • 1 large Shallot, thinly sliced
  • 1 tbsp. Olive Oil
  • 1 tbsp. Fresh Mint, chopped
  • 1 tsp. Dijon Mustard
  • 1 tsp. Apple Cider Vinegar

For the Avocado Crema:

  • 1 large ripe Avocado
  • Juice of 1 Lime
  • ½ cup Sour Cream
  • 2 Garlic Cloves
  • ½ tsp. Salt


For the Salmon:

  1. In a glass container or bowl, combine the olive oil, zest and juice of a sumo citrus, as well as salt and black pepper. Add the salmon fillets and make sure they are covered in the marinade. Cover and marinate in the fridge at least 20 minutes to overnight.
  2. To pan sear, add the butter to a skillet over medium high heat.
  3. Pan sear the salmon fillets for 4-5 minutes on each side, until crispy and golden brown. Reduce heat to medium and cover the pan with a lid to finish cooking, about 3-6 more minutes.

For the Fennel Slaw:

  1. Combine all ingredients into a large bowl and toss until well mixed. Set aside.

For the Avocado Crema:

  1. Combine all ingredients into a food processor. Blend until smooth, then season with salt and black pepper to taste.

To Assemble:

  1. Layer the warmed tortillas with the avocado crema, salmon (broken into tiny pieces with a fork), fennel slaw, pickled onions, and freshly chopped cilantro to enjoy!

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