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.
Servings 12 Small Tacos
- 2 lbs. Salmon fillets, wild
- 3-4 Tbsps Jerk Seasoning, Store-bought or Homemade (See Notes!)
- small soft flour tortillas, lightly toasted (See Notes!)
- 1 choice of greens (arugula, spinach, kale, lettuce, etc.)
- 1/2 medium onion, chopped
- grape tomatoes
- 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
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.
For 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.
HOMEMADE JERK SEASONING: To make your own jerk seasoning, you'll need the following. Simply mix them together in a bowl and continue recipe: 1 Tbsp onion powder, 1 Tbsp garlic powder, 2 tsps cayenne pepper, 2 tsps salt + black pepper, 2 tsps dried thyme, 2 tsps brown sugar, 1 tsp ground allspice, 1 tsp dried parsley, 1 tsp paprika, 1/2 tsp red pepper flakes, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground clove, and 1/4 tsp ground cumin.
STORAGE: Place any leftover salmon or Avocado Cilantro Lime sauce in a tightly sealed container in the refrigerator for up to 3-4 days.