Dinner/ Gluten Free

Mojo Salmon Tacos with Avocado Crema

July 18, 2022

Your next Taco Tuesday is about to be lit with these Mojo Salmon Tacos. Especially when paired with some avocado crema. YUM.

Mojo Salmon Tacos with Avocado Crema

You maybe wondering, well what the heck is the Mojo in Mojo Salmon Tacos?! And don’t you worry, I am gonna tell you! Like everything, there are a trillion variations of this sauce, but essentially it is citrus (you want a very bitter orange with limes), herbs, garlic, and oil. And while it goes really well with pork, today we are marinating some salmon in this delicious sauce and boy, did it show up. Insert the hand clapping emoji. I mean Baylen, who despises anything fish, and I quote said “wow, this actually tastes good”. And from then on I knew this was a winner.

Now of course the Mojo Salmon Tacos just would not be complete without being paired without some delicious summer slaw tossed in an avocado crema. Just ugh, chef’s kiss! This is one of those dishes that I will definitely be making for years to come, because it was thaaat, good!

Want more recipes like these Mojo Salmon Tacos?! Check these out:

Green Chili Pork Tacos

Chicken Tinga Tacos

Healthy Tilapia Fish Tacos

Did you make this recipe?! Be sure to tag me on Insta, I love to see your creations! @theseasonaljunkie

Mojo Salmon Tacos with Avocado Crema

Dinner, Lunch, Mexican, Spanish
By Brooke Brice Serves: 4
Prep Time: 1 hour Cooking Time: 15 minutes Total Time: 1 hour 30 minutes

Enjoy the summer season with the most summer tacos! These Mojo Salmon Tacos with Avocado Crema will be sure to be a favorite for all!


  • 12 oz Salmon
  • Marinade:
  • Juice from 1 Orange
  • Juice from 3 Limes
  • 2 Garlic Cloves, smashed
  • 1/2 cup Cilantro
  • 1 tbsp Oregano, dried
  • 1/3 cup Olive Oil
  • 2 tsp Agave
  • 1 tsp Salt
  • Avocado Crema:
  • 1/2 Sour Cream
  • Juice from 1 Lime
  • 1 Avocado
  • 1/4 cup Cilantro
  • 1 Jalapeño, seeds removed
  • 1/4 tsp Cumin
  • 1/2 tsp Salt
  • Slaw:
  • 1/2 head of Cabbage, shaved
  • 3/4 cup Corn, roasted
  • 1 Jalapeno, thinly sliced
  • Quick Pickled Onions (feel free to buy store bought)
  • 1 Onion, sliced into half-moons
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Water
  • 1 tbsp Agave or sweetener
  • 1/4 tsp peppercorn
  • 2 cloves
  • 1/2 tsp Salt
  • 12 Corn Tortillas
  • Optional Toppings: Sliced Radish, Cilantro, pickled onions, salsa verde, cotija cheese





I would start with the marinade. Blend lime juice, orange juice, garlic cloves, cilantro, oregano, olive oil, agave, and salt using a food processor or immersion blender. Put salmon into a container and pour marinade all over salmon, cover and let sit in fridge for an hour. You can start prepping everything else while it is marinating.


Optional Quick-Pickled Onions (feel free to buy some at the store):


Add sliced onions to a jar. In a pot, add vinegar, water, agave, peppercorn, cloves, and salt. bring to a boil. Turn off heat. Pour hot pickling liquid over onions and allow to sit until you assemble the tacos. You will have a ton left over, so feel free to keep in the fridge. They are technically good for a week.


Avocado Crema:


Blend sour cream, lime juice, cilantro, avocado, jalapeño, cumin, and salt using a food processor or immersion blender. Taste and season with more salt if needed.




Add shaved cabbage, corn, and sliced jalapeño to a bowl. Add a couple scoops of crema and taste. Season with salt and pepper until you like it!


Set in aside in fridge until time to assemble




After it is marinating for 30-60 minutes, preheat oven to 400 degrees. Line a baking sheet with parchment. Add marinated salmon. Once oven is preheated pop it in. Allow to cook for 15-20 minutes. Fish is done at 145 degrees. I like mine a little under typically though. Remove from oven and flake!




Heat tortillas in a pan or directly on the flame. To assemble tacos add dressed slaw, top with flaked salmon, add any additional toppings. (I LOVE pickled onions) and additional crema. Enjoy!

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