Jerk Salmon Tacos + Avocado Cilantro Lime Sauce
5 from 12 votes
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Jerk Salmon Tacos + Avocado Cilantro Lime Sauce

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.

Course: Appetizer, Main Course
Keyword appetizer, avocado, baked, caribbean, dinner, easy, food, healthy, homemade, indulge, Jamaican, mini, recipe, salmon, savory, spicy, tacos
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 Small Tacos
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2 lbs. salmon fillets, wild
  • 2-3 Tbsps jerk seasoning
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp dried parsley

Tacos:

  • small soft flour tortillas, lightly toasted (See Notes!)
  • 1 choice of greens  (arugula, spinach, kale, lettuce, etc.)
  • 1/2 medium onion, chopped
  • grape tomatoes
  • jalapeños
  • Your favorite sauce/condiment (I used Yellowbird Sauce Habanero Hot Sauce)

Avocado Cilantro Lime Sauce:

  • 1 medium avocado, ripe
  • 1/2 cup cilantro, fresh
  • 1/2 medium onion, chopped
  • 1 garlic clove
  • juice of a lime
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit.

  2. 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.

  3. In the meantime, make the Avocado Cilantro Lime sauce.

For Avocado Cilantro Lime Sauce:

  1. 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.**

  2. Once cooked, remove from oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.

  3. 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.

  4. Repeat until all tacos are assembled.

  5. Bon Appetite!

Tips | Notes:

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.