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Salmon Enchilado Tacos

40 mins
15 mins
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Because if it's homemade tacos, this recipe for Salmon Enchilado Tacos will be one of the best and spicy tasty options that you can prepare a day when you are in a hurry.

To accompany these homemade tacos you can use grilled avocado and vegetables with a cilantro dressing. If you want your dish to look like it came from a restaurant, we advise you to heat the grill well so that the grill marks are even for each food.


4 portions
  • 6 chile de árbol peppers, deveined and seedless, soaked in hot water
  • 2 pasilla chili peppers, deveined and seedless, soaked in hot water
  • 1 clove garlic
  • 1/4 onions
  • 1/4 cups pineapple juice
  • 2 tablespoons apple vinegar
  • 1 tablespoon cumin, ground
  • 1 tablespoon Dried oregano
  • enough salt and pepper
  • 500 grams Salmon
  • 2 tablespoons I Can't Believe Is Not Butter®, divided
  • 1 cup Bell pepper, of colors, cut into thick strips
  • 1/2 cups cherry tomato, of colors, in halves
  • 1 lemon
  • 1 avocado, cut into large segments
  • 8 flour tortillas
  • 1/2 cups mayonnaise, for the dressing
  • 1/4 cups sour cream, for the dressing
  • 2 tablespoons lemon juice, for the dressing
  • 2 tablespoons fresh coriander, finely chopped, for dressing
  • 1/2 tablespoons ground garlic, for the dressing
  • 1/2 tablespoons onion powder, for the dressing


Blend the chiles with the garlic, onion, pineapple juice, apple cider vinegar, cumin, oregano, salt and pepper to taste.
Cut the salmon into strips and marinate with the previous mixture in refrigerator for about 20 minutes.
In a skillet over medium heat, melt 2 tablespoons of I Can't Believe Is Not Butter® and cook the salmon until cooked. Remove and reserve hot.
Then, add 1/2 more spoonful of I Can not Believe Is Not Butter and cook the peppers and tomatoes, add a few drops of lemon and season with salt and pepper. Reserve.
Heat a grill over high heat, grill the avocado slices on both sides and reserve. Heat the flour tortillas on the same grill
For the dressing, mix mayonnaise with cream, lemon juice, cilantro, garlic, onion powder and season to taste.
To assemble, place some salmon strips on flour tortillas, with vegetables, avocado and cilantro dressing.


Serve the salmon strips on the tortilla, with vegetables, avocado and coriander dressing.


Remember to heat the grill pan well so that the grill marks are even on the food.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Martha Pasten
05/09/2019 16:04:31
Súper fácil y delicioso
Natalia Cortés
31/07/2019 22:04:23
Excelentes! La mezcla de sabores deliciosos!

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