Southwestern Salmon Tacos with Chipotle Sour Cream

For those easy tacos, made with tender flour tortillas, I rely on quickly cooked salmon fillets seasoned with avocado salsa and topped with a spicy-easy chipotle bitter cream—you could whip it up in an instantaneous. Canned chipotle peppers are tremendous to have inside the pantry. They upload vibrancy to such a lot of dishes, and after you broaden a taste for the fiery chilies, you’ll be hooked.

Southwestern Salmon Tacos with Chipotle Sour Cream
Southwestern Salmon Tacos with Chipotle Sour Cream


  • 2 avocados
  • 2 tomatoes, cored and diced
  • 1/2 cup finely diced red onion
  • 1/4 cup loosely packed chopped cilantro
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 4 (5- to 6-ounce) salmon fillets
  • 1/4 cup canola oil
  • Eight 6-inch flour tortillas
  • Chipotle Sour Cream (recipe follows)
  • Cilantro leaves, for garnish


Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it. Toss the diced avocado with the tomato, onion, cilantro, and lemon juice. Stir to mix and season to taste with salt and pepper.

Season the salmon fillets with salt and pepper. In a medium sauté pan, heat the oil until smoking over medium-high heat and cook the salmon, fleshy sides down, for 4 to 5 minutes on each side or until cooked through. Transfer the fillets to a platter to cool slightly.

Spoon heaping tablespoons of the avocado salsa onto each flour tortilla. Gently flake each salmon fillet with your fingers or a fork. Top the tortillas with salmon, Chipotle Sour Cream, and cilantro leaves. Serve immediately.

Chipotle Sour Cream
Makes about 1/2 cup

  • 1/2 cup sour cream
  • 1 canned chipotle pepper in adobo sauce, minced
  • 2 tablespoons adobo sauce from the can
  • Kosher salt


Stir together the sour cream, chipotle pepper, and adobo sauce and mix well. Season to taste with salt. Serve right away or refrigerate, if not using soon.

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