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Speedy salmon tacos with lime cream

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Beat the midweek rush with these easy Salmon tacos. Creamy, fresh and delicious, they’re guaranteed to be a hit at any dinner table.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Speedy salmon tacos with lime cream


  • 4 skin-off salmon fillets
  • 2 tbs barbecue seasoning
  • 1 tbs extra virgin olive oil
  • ⅔ cup (160g) sour cream
  • 1 tsp grated lime rind
  • 2 tbs lime juice
  • 8 taco shells
  • 60g pkt Coles Australian Baby Rocket Leaves
  • 1 avocado, stoned, peeled, sliced
  • 4 red radishes, trimmed, thinly sliced
  • Lime zest, extra, to serve
  • Extra virgin olive oil, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the salmon on a plate. Rub the barbecue seasoning over the salmon to coat. Heat the oil in a large frying pan over medium heat. Cook the salmon for 3 mins each side or until cooked to your liking. Set aside for 5 mins to cool. Use a fork to flake the salmon into large pieces.
  2. Step 2

    Meanwhile, combine the sour cream, lime rind and lime juice in a small bowl.
  3. Step 3

    Heat the taco shells following packet directions. Place on a serving platter.
  4. Step 4

    Divide the rocket, avocado, salmon, radish and lime sour cream among taco shells. Sprinkle with the extra lime rind and drizzle with the extra oil to serve