Salmon Tacos with Pickled Red Onion

A classic lightened up and rebooted with superfood.

Total Time:
Level: Easy
Serves: 4


  • ¼ c. cider vinegar
  • 1 tsp. honey
  • ⅓ c. sliced red onion
  • 1 can (15.5-oz) black beans, drained and rinsed
  • 3 tbsp. finely chopped fresh cilantro
  • 2 tbsp. fresh lime juice (1 lime)
  • 1 tsp. ground cumin
  • ¼ tsp. minced garlic
  • 1 avocado, diced
  • ½ tsp. coarse salt
  • 1 tsp. chili powder
  • 1 lb. skinless center-cut salmon fillet
  • 1 tbsp. canola or safflower oil
  • 8 corn tortillas, warmed
  • for serving: thinly sliced red cabbage, plain 2% yogurt, chopped scallion


  1. Make the pickled onion: Stir together vinegar and honey in a small bowl, and add the onion. Let stand, stirring occasionally, 20 min.
  2. Meanwhile, toss together beans, 2 tbsp. cilantro, 1 tbsp. lime juice, ½ tsp. cumin, and garlic. In another small bowl, toss avocado with remaining 1 tbsp. each lime juice and cilantro and ¼ tsp salt.
  3. Whisk together chili powder and remaining ½ tsp cumin and ¼ tsp salt. Pat salmon dry and sprinkle both sides with spice mixture.
  4. Heat oil over medium heat in a large nonstick skillet. Cook salmon until cooked through, 4 to 5 min per side. Flake into bite-size pieces.
  5. Top each tortilla with black beans, salmon, and avocado. Serve with drained onion, red cabbage, a dollop of yogurt, and scallion.
  6. Serve with drained onion, red cabbage, a dollop of yogurt, and scallion.

444 cal, 15 g fat (3 g saturated), 34 g protein, 47 g carb, 4 g sugar, 13 g fiber, 592 mg sodium, 54 mg cholesterol per serving

This recipe originally appeared in the March 2015 issue of Dr. Oz The Good Life.

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