Coconut Lime Salmon Tacos

White plate with yellow corn tortilla tacos with creamy salmon

Did you ever think you would hear these ingredients in the same recipe, Coconut Lime Salmon Tacos? Well hear it here, we are cooking these tasty treats up this Taco Tuesday and enjoying every single bite! This simple, healthy salmon recipe can be made in under 30 minutes making this a simple weeknight meal. We promise even people who aren’t salmon fans will enjoy these tacos! Check out the recipe below and let us know what you think!

Overhead shot of a plate of tacos with salmon and coconut sauce.

Inspiration

We keep frozen salmon on hand all the time, we love it for an easy and healthy quick dinner or lunch. Normally we make it as Simple Thai Salmon or our Pesto Salmon Spaghetti Squash for a heartier meal or even just a teriyaki salmon (my fav!). Although we love both of those recipes we were interested in a sweeter but still savory flavor. Most people think of making shrimp tacos, or fish tacos (usually white fish) like our Fish Tacos with Mango Salsa which we use tilapia.

Coconut lime is a flavor combo that can’t be beat so we figured it might play well with the salmon flavor. I mean Harry Nilsson made a whole song out of the flavor! The salmon really absorbs the coconut taste and keeps the salmon moist. The hints of lime provide the perfect zesty kick you strive for in tacos! Bring those flavors together and you are bound for perfection!

Tacos filled with salmon and coconut lime sauce next to a blue linen.

Tools Needed

No special tools are needed to make these Coconut Lime Salmon Tacos. You will need a deep sauce pan as well as a citrus zester or grater.

Ingredients

Salmon: We have not tried this recipe with any other first but we think a white fish would absorb the flavors well. The salmon truly takes to the creamy flavor provided in the coconut milk.

Coconut Milk: To make these Coconut Lime Salmon Tacos creamy, use coconut milk. It will keep the salmon moist while providing a hint of sweetness to remove the fish taste from the salmon.

Lime: Perfect to add some zing to the coconut milk. As we mentioned before this flavor combo is nothing but perfection!

A blue rag next to a white plate filled with salmon fish tacos.

Step by Step

Start these Coconut Lime Salmon Tacos, first bringing a larget skillet to medium heat. Add the olive oil, yellow onion, garlic, salt, and pepper. Cook until garlic becomes fragrant and add the salmon. Begin cooking your rice based off the packages directions. Cook about 3-4 minutes and flip the salmon to cook evenly. Once salmon is fully cooked, remove from the pan.

Pour into the pan the coconut milk, lime juice, lime zest, tarragon, and ginger. Mix well and bring to a simmer. While the sauce is coming to heat shred the salmon up. If you have skin on the salmon remove it. Toss the salmon back into the pan with the sauce once it is simmering. Cook about 5 minutes and remove from the heat.Add the salmon, rice, and extra sauce to a tortilla shell or wrap and enjoy! We garnished ours with radishes, cilantro, and thai sweet chili sauce.

A hand holding a salmon coconut lime fish taco.

Budget Recipe Breakdown

Below is the breakdown of our spending at our local Safeway for these Coconut Lime Salmon Tacos, the total came to $23.00 which makes this an easy family budget meal for us. Since it’s just us two, we have the leftovers for lunch the next day! While you may not be using the entire item like the garlic or yellow onion, we included the price for the entire item, as if you did not have the ingredient at home. Items not priced are olive oil, pepper, salt, rice, cilantro, and radishes.

Coconut Lime Salmon Tacos

  • $12.00 Salmon (1lb)
  • $1.50 Coconut Milk
  • $0.50 Lime
  • $1.50 Yellow Onion
  • $1.00 Ginger Root
  • $2.00 Tarragon (we used fresh tarragon but dried works just as good!)
  • $0.50 Garlic
  • $2.00 Corn Tortillas
  • $2.00 Thai Sweet Chili Sauce

From our kitchen to yours, cheers!

Tacos with corn tortillas filled with salmon and a coconut lime sauce.
White plate with yellow corn tortilla tacos with creamy salmon
Print

Coconut Lime Salmon Tacos

Coconut Lime Salmon Tacos to mix up Taco Tuesday. Try out this healthy take on a seafood taco instead. Key ingredients, salmon & coconut milk!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Cost $23.00

Ingredients

  • 3 salmon filets
  • 4 tbsp minced yellow onion
  • 1 tbsp minced garlic
  • 3 tsp salt
  • 2 tsp pepper
  • 2 tbsp olive oil
  • 1 can coconut milk
  • cup lime juice
  • ¼-½ tsp lime zest (we used one lime worth)
  • 1 tsp tarragon
  • 1 tbsp ginger
  • 1 cup rice of your choice
  • 1 package corn tortillas
  • cilantro to garnish
  • thai sweet chili sauce to garnish

Instructions

  • Start this recipe by first bringing a larget skillet to medium heat. Add the olive oil, yellow onion, garlic, salt, and pepper. Cook until garlic becomes fragrant and add the salmon.
  • Begin cooking your rice based off the packages directions.
  • Cook about 3-4 minutes and flip the salmon to cook evenly. Once salmon is fully cooked, remove from the pan.
  • Pour into the pan the coconut milk, lime juice, lime zest, tarragon, and ginger. Mix well and bring to a simmer.
  • While the sauce is coming to heat shred the salmon up. If you have skin on the salmon remove it. Toss the salmon back into the pan with the sauce once it is simmering. Cook about 5 minutes and remove from the heat.
  • Add the salmon, rice, and extra sauce to a tortilla shell or wrap and enjoy! We garnished ours with radishes, cilantro, and thai sweet chili sauce.

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