Salmon Tacos with Peach Salsa and Avocado Crema (Gluten Free)

These crispy salmon tacos are full of fresh flavor from a super simple homemade peach salsa and zesty avocado crema. They make the perfect quick and delicious weeknight dinner!

Salmon Tacos

What’s your favorite easy weeknight dinner? For me, tacos are definitely up there!

I love weeknight tacos because they are quick and easy. There are so many delicious ingredient combinations, so you can easily mix it up every time. Tacos are also easy to customize, so your family can choose to add whatever toppings they enjoy.

salmon tacos with peach salsa

My perfect taco equation is pretty simple: pair your protein or veggie base with salsa or slaw, plus something creamy. I paired these salmon tacos with homemade peach salsa and avocado crema. Both are super easy to make!

I’ve been loving fruit salsa lately to take advantage of all the summer produce! I made peach salsa to go with these salmon tacos, and they paired perfectly together.

peach salsa

Why You’ll Love These Salmon Tacos

  • 30-minute recipe: These tacos take just 30 minutes to make. Perfect for weeknight dinners!
  • 10 ingredients: You’ll need just a handful of fresh ingredients for this recipe (besides basic spices and cooking oil).
  • Fresh summer flavor: The homemade peach salsa embraces fresh summer produce.
  • Well-balanced meal: These tacos combine all the elements of a balanced meal – healthy protein (salmon), carbohydrates (fruit, veggies, corn tortillas), and healthy fats (avocado, salmon). You’re sure to feel satisfied after eating these!
salmon tacos

Main Ingredients + Some Nutrition Notes

  • Salmon: Salmon is one of the best sources of omega-3 fatty acids in our diet. These heart-healthy fats are essential because our bodies do not produce any on their own. It is important to get enough omega-3s in our diet because they are anti-inflammatory, can help lower cholesterol levels, and may help protect against heart disease. Salmon is also a good source of B-vitamins, antioxidants, and potassium.
  • Peaches: This stone fruit is a great source of vitamins, minerals, and antioxidants. Remember that many of the nutrients are also found in the skin of fruits, not just the flesh, so don’t peel them!
  • Red Bell Pepper: Red bell peppers are one of the best sources of vitamin C. Red bell peppers, compared to green, yellow, or orange, are also high in many different antioxidants. The redder the pepper, the richer it is in antioxidants!
  • Avocado
  • Red Onion
  • Jalapeno
  • Cilantro
  • Lime
  • Tortillas

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Salmon Tacos with Peach Salsa and Avocado Crema (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: main dish


These crispy salmon tacos are full of fresh flavor from a super simple homemade peach salsa and zesty avocado crema. They make the perfect quick and delicious weeknight dinner!



  • 2 lb salmon, cut into 4 filets
  • 1 tbsp avocado oil
  • Salt
  • Pepper
  • 1 tsp chili powder
  • 2 small ripe peaches, diced small
  • 1 red bell pepper, diced small
  • 1/2 of a large red onion, diced small
  • 3 cloves garlic, minced
  • 1/2 jalapeno pepper, minced
  • 2 handfuls fresh cilantro, finely chopped
  • Juice of 2 limes, divided
  • 2 ripe avocados
  • 1 tsp garlic powder
  • 8 corn tortillas


  1. Preheat oven to 415 degrees.
  2. Heat avocado oil in a cast iron skillet over medium heat.
  3. Pat salmon filets dry, then season with salt, pepper, and chili powder.
  4. Place salmon, skin side up, into heated skillet. Cook for 5-6 minutes until salmon flesh is browned and crispy on the outside.
  5. Flip salmon filets, then place skillet in the oven and cook for 3-5 minutes more until fish is cooked through.
  6. While salmon is cooking, prepare salsa and avocado crema. To make salsa, combine peaches, bell pepper, red onion, half the garlic, jalapeno, and half the lime juice in a bowl. Stir to combine.
  7. To make avocado crema, blend together avocado, garlic powder, the remaining lime juice + cilantro, and salt to taste in a food processor until creamy. 
  8. Heat tortillas individually over a low burning flame on a gas burner and flip once tortilla starts to bubble. Alternatively, you can heat them in a skillet.


  • Sub mango or pineapple for peaches
  • You can use a whole jalapeno if you like spicy food

Keywords: salmon tacos, peach salsa, healthy tacos

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mushroom tacos with mango avocado salsa Featured

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

These easy tacos are filled with vegetables and packed with flavor. The smokiness of the mushrooms contrasts so nicely with the sweet and spicy mango avocado salsa and creamy tahini lime dressing! Put these on the menu for your next Taco Tuesday.

mushroom tacos with mango avocado salsa

Tacos are one of our favorite easy meals. We make them a few times every month, each time switching up the ingredients and toppings. Tacos are also an ideal meal to serve to a big group. You can include so many different easy sides and toppings, so each person is able to customize their meal based on taste and dietary restrictions.

I usually make tacos with fish or shrimp, but I wanted to experiment with a vegan version! Choosing Portobello mushrooms as the base was a great move, because they have a meaty texture that contrasts well with other toppings. Seasoned with garlic, spices and chipotle in adobo sauce, these mushrooms have a smoky and slightly spicy flavor you will want in all your tacos going forward.

mango avocado black bean salsa

The mango avocado salsa is the perfect juxtaposition to the mushrooms. Just combine super sweet mango, creamy avocado, tomatoes, black beans, cilantro, salt, lime juice and jalapeno in a bowl! This salsa is delicious on its own and would also be amazing served with fish.

To round everything out, I made a super simple tahini lime sauce. Drizzle this on for a creamy and zesty addition to your tacos. It cuts some of the heat and is a wonderful alternative to sour cream.

A Few Recipe Notes

  • Adjust the amount of chipotle pepper based on your tolerance for spicy foods. I prefer less spicy foods, so I used one seeded small pepper. Keep the seeds in and add more peppers for extra spice.
  • Heating the corn tortillas directly on the flame of your gas stove gives them a smoky flavor and a nice char. If you do not have a gas stove, heat them using dry heat in a skillet without oil rather than in the microwave to preserve their flavor and texture.
  • Mango could easily be swapped for pineapple or papaya in the mango avocado salsa.
mushroom tacos with mango avocado salsa
mushroom tacos with mango avocado salsa

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dishes


Vegan tacos with smoky portobello mushrooms and a freshly made mango avocado salsa.



  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp chili powder
  • 3 Portobello mushrooms, cleaned and sliced
  • 1 chipotle pepper in adobo, seeded and chopped
  • 1 ½ tbsp adobo sauce from chipotle in adobo can
  • 1 ripe mango, cut into ½ inch dice
  • 1 ripe avocado, cut into ½ inch dice
  • 1 plum tomato, seeded and chopped
  • 1 cup black beans
  • ½ jalapeño pepper, seeded and minced
  • 4 tbsp lime juice
  • ½ cup fresh cilantro, chopped finely
  • 2 tbsp tahini
  • ¼ tsp garlic powder
  • 3 tbsp cold water
  • Salt
  • 8 corn tortillas


  1. Heat olive oil in a cast iron skillet on medium heat.
  2. Add half the minced garlic and cook for 1 minute, stirring to avoid burning. Add cumin and chili powder and stir.
  3. Add sliced mushrooms and a pinch of salt. Cook for 5-10 minutes , stirring occasionally until mushrooms are fork tender. Add chipotle and adobo sauce and cook an additional 1 minute, stirring to coat.
  4. Combine remaining garlic, mango, avocado, tomato, black beans, jalapeno, 2 tbsp lime juice and cilantro in a mixing bowl. Stir to combine and add salt to taste.
  5. Whisk together remaining lime juice, tahini, garlic powder, water and salt to taste in a separate bowl. Add more water as needed, 1 tbsp at a time, to thin out sauce.
  6. Heat tortillas over low heat directly on the flame of a gas burner. Use tongs to flip once tortilla starts to bubble.
  7. Top heated tortillas with mushrooms, salsa and tahini lime sauce.

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Shrimp Tacos with Spicy No-Mayo Slaw and Guacamole

Happy Taco Tuesday! Ben and I made these tacos for football Sunday when we had his brother over to watch the Patriot’s game (living with Ben = surrendering the TV every Sunday during football season). We had just come home from grocery shopping at Trader Joe’s, where we picked up groceries for the week and a few staples to have on hand. I shared more details on my stories Sunday, but we ended up spending 98 dollars on our entire grocery haul. If we planned correctly, this will last us most of our meals for the week, for less than 50 dollars per person. I’m great at shopping and meal planning for myself, but including another person (who is larger than I am and therefore eats more food) in this weekly task is totally new to me. I’m lucky that Ben is not a picky eater and enjoys healthy and vegetarian meals, but I want to make sure he feels satisfied and fulfilled by what we are cooking each week. I see this as a new challenge to tackle together!

When planning meals for those with varied dietary restrictions and tastes, I find that “build your own” meals are a really good option. Preparing a bunch of different, simple sides is a great way to allow your guests to add ingredients to their meals based off of their preferences. Tacos are a great example, because you can prepare multiple add-ins, such as beans, different protein options, a few veggie options, guacamole, avocado, cheese, salsas and sour cream. Another easily customizable meal is build your own pizzas (provide regular/whole wheat/gluten free crust and a few options for sauces, cheeses, veggie and meat toppings). Your guests have more control over what they would like to eat, and the hands on process of customizing your meal can be really fun!

These tacos took 30 minutes or less to prepare. We made the shrimp, guacamole and slaw from scratch and, included pre-made pico de gallo and canned beans to make for a speedier meal. We enjoyed this meal as tacos for lunch during the game, then had leftovers in the form of taco salads for dinner. Because you can never have too many tacos!



  • ½ cup plain Greek yogurt or skyr (I used Siggi’s dairy)
  • ½ - 2 tsp hot sauce (use more if you like spicy food)
  • 1 tsp taco seasoning
  • ½ tsp garlic salt
  • Juice of ½ lime
  • 3 cups cabbage, thinly sliced (we used Trader Joe’s bagged cabbage, which has a mix of red and green cabbage and carrots)
  • ½ tbsp jalapeño, minced


  • 2 ripe avocados, halved and pits removed
  • 1 clove garlic, minced
  • 2 tbsp cilantro, chopped
  • ¼ cup red onion, diced
  • Juice of 1 lime
  • Salt to taste
  • 1 plum tomato, seeds removed and diced


  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup red onion, diced
  • 1 bag peeled and deveined frozen shrimp
  • 1 tsp Primal Palate Adobo seasoning
  • 1 tsp garlic salt

Pre-made pico de gallo, canned beans and corn tortillas for serving


  1. Prepare the slaw: In a small bowl, combine yogurt, hot sauce, taco seasoning, garlic salt and lime juice. Stir well to combine. Place cabbage and jalapeño in a mixing bowl, then toss with yogurt sauce. Set aside.
  2. Prepare the guacamole: Place 3 avocado halves in a mixing bowl with garlic, cilantro onion, lime juice and salt. Mash well with a fork. Add in diced tomatoes plus the remaining avocado half, cubed. Stir to combine.
  3. Prepare the shrimp: heat olive oil in frying pan on medium heat. Add garlic and onion and sauté for 2 minutes. Add shrimp, Adobo seasoning and garlic salt. Stir occasionally until shrimp is fully cooked, about 5 minutes.
  4. Heat tortillas in a frying pan or oven (optional). Set all your prepared ingredients on the counter, and have your guests build their own tacos!


I hope you guys give this easy taco recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂