Deconstructed Salmon Fish Taco Bowls:
This recipe has been a favorite of mine for a while, so I thought I’d finally share it with all of you. It’s really easy and a great taco night meal that’s low carb, keto friendly, and whole 30 approved.
Any fish will work for this dish, but I really enjoy a good wild caught salmon fillet. It bakes up nicely, stays moist, and I love it with the shredded cabbage and all my favorite taco fixings.
Find the full recipe below and read on for a few tips and tricks too.
- Baking Sheet
- Knife & Cutting Board
- Mixing Bowl
For a quick weeknight dinner, I often roast my salmon fillets in the oven. You also can’t go wrong with tossing these onto the grill too.
To keep the salmon moist and flavorful, I start by combining a little mayo and my favorite hot sauce (typically sriracha or cholula) to create a thin glaze to cover the top of the fish.
I usually mix up a bit of my own favorite taco seasoning spices to sprinkle over the top. I bake at 375 F for about 20 minutes.
While the salmon is baking or grilling, I prepare the rest of the taco fixings. I find I prefer shredded cabbage over shredded lettuce for fish tacos. You can easily find already pre shredded bags of cabbage or shred your own as well.
You can serve these with your favorite store bought low carb tortillas or try my Keto Tortilla Recipe too. Add a dollop of sour cream and a bit of cilantro and you’re good to go!
Deconstructed Salmon Fish Taco BowlsPrint Recipe
- 16 oz Salmon
- 1/4 cup Mayo
- 1-2 Tbsp. Hot Sauce (I used sriracha)
- 1 tbsp. Taco Seasoning
- 4 cups Shredded Cabbage
- 1 cup Pico De Gallo
- 1 Avocado, sliced
- Sour Cream & Cilantro for Garnish
Preheat the oven or grill (set for indirect heat) to 375 F.
Divide the salmon into 4, 4 oz. fillets and place on a greased baking sheet.
In a mixing bowl, combine the mayo and the hot sauce. Use a spoon or pastry brush to lightly coat the tops of the fillets. Sprinkle taco seasoning over the top of each fillet. Bake for 20-25 minutes.
While the salmon is baking, prepare the shredded cabbage, pico de gallo, and slice the avocado. Assemble into bowls.
Place the salmon fillet over the top of the taco fixings in each bowl and garnish with cilantro and sour cream.