These Jerk Salmon Tacos + Avocado Cilantro Lime Sauce are the absolute perfect tacos! Packed with bold, spicy, + savory Jamaican flavors–this recipe is a sure crowd pleaser and is finger-licking goodness on a plate. Topped with a fresh avocado cilantro lime sauce, these tacos are a great reminder of all the 'summer feels' during any season.
Preheat your oven to 400 degrees Fahrenheit.
Season salmon with sea salt, black pepper, dried parsley, and and jerk seasoning and roast in foil paper (wrapped entirely + covered for the first 15 minutes; then uncovered for the remaining time) for about 20-30 minutes, or until cooked through.
In the meantime, make the Avocado Cilantro Lime sauce.
Place all the ingredients into a food processor and process until it's nicely combined, about 10 seconds or so. **NOTE: Scrape down sides using a rubber spatula + process again if needed.**
Once cooked, remove from oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
To serve, lightly toast your flour tortillas, then assemble tacos by: adding your choice of greens (spinach, arugula, lettuce, etc), then shredded salmon, tomatoes, onions, jalapeños, the Avocado Cilantro Lime sauce, and your favorite sauce/condiment (I used Yellowbird Sauce Habanero Hot Sauce), optional.
Repeat until all tacos are assembled.
TOASTED TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.
STORAGE: Place any leftover salmon or Avocado Cilantro Lime sauce in a tightly sealed container in the refrigerator for up to 3-4 days.