These salmon tacos with chimichurri aioli are the perfect recipe to change it up on taco night!
These tacos come together so easily and make for the perfect weeknight dinner. Bite size salmon bites tossed in a blend of flavorful seasonings then cooked in a skillet. I serve it with warm flour tortillas (I love getting the street style size), shredded cabbage, sliced avocado, pickled red onions and of course a generous drizzle of the chimichurri aioli.
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1/2 cup packed cilantro leaves
1/4 cup packed Italian parsley
2 cloves garlic
1 tbsp lime juice
pinch of red pepper flakes
1/2 tsp salt
1 tbsp red wine vinegar
1/4 cup mayo
1 lb center cut salmon, skin removed, cut into small cubes
2 tsp brown sugar
1/2 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
pinch of black pepper
1 tbsp olive oil
warmed flour tortillas, I like the street style size for these
pickled red onions
First make the chimichurri aioli by combining cilantro, parsley, garlic, lime, red pepper flakes, salt and red wine vinegar in a blender or food processor. Add the chimichurri to a bowl or jar with the mayo and mix well. Cover and refrigerate until ready to use.
Toss your salmon cubes with the brown sugar, smoked paprika, ground cumin, chili powder, garlic powder, salt and pepper.
Heat a large skillet over medium heat and add olive oil. Once heated, add the salmon pieces in a single layer. Cook for about 8 minutes, turning on each side so they are evenly cooked on all sides.
Warm your tortillas if desired.
Assemble your tacos by adding some shredded cabbage followed by 3-4 pieces of salmon, sliced avocado and pickled red onions. Drizzle on a desired amount of the chimichurri aioli and enjoy!
- Category: Dinner
Keywords: tacos, salmon, chimichurri