Salmon Taco Bowls

If there's one fish I never get tired of cooking, it's salmon. It's quick, flavorful, and pairs well with bold flavors-like my authentic taco seasoning, which gives this salmon taco bowl with Spanish rice and black beans a delicious Tex-Mex twist.

Salmon bowls are one of my go-to meals for lunch or dinner because I can load them with fresh toppings and they are ready in 25 minutes. Plus, my husband and I love building our own versions. These salmon taco bowls have become a weeknight staple in our house-they're fresh, filling, and fun to make.

Ingredients

It's All About the Toppings

This Mexican salmon taco bowl is super customizable, so you can easily switch things up based on what you have on hand-or who you're feeding! These bowls are all about layering the flavors and textures you love.

• Black beans are classic, but pinto beans or refried beans make great alternatives.
• Whip up my 10-minute charred corn for a sweet and smokey addition.
• Pickled red onions are tangy and vibrant, they add the perfect zip.
• One of my husbands favorite toppings are radishes. Radish slices are crisp, peppery, and bring a little bite and great texture.
• Use a different rice like jasmine or basmati or switch things up with quinoa. You can also skip the grains altogether and use shredded cabbage.
  

How to Make Salmon Taco Bowls

First, I make the creamy jalapeno salsa and set it aside to let the flavors meld.

Depending on what I have in the fridge, I use a base of sour cream or Greek yogurt blended with jalapeno peppers, lime juice, and garlic.

If I don't already have a batch of homemade taco seasoning in my pantry, I'll quickly whip some up. You can also use a store-bought packet if you're in a rush.

Next, coat the salmon filets with taco seasoning and cook on a baking sheet in the oven. Although there are many methods to cooking this fish, I prefer baking because it's simple, and it turns out flaky and perfect every time.

While the salmon is cooking I use this time to heat up the rice and beans as well as chop any fresh toppings I want to add, like avocados, cilantro, or a lime wedge.

Once the salmon has finished cooking, it is time to assemble the taco bowl. I start by adding rice and beans to the bottom of a bowl.

Add the taco-seasoned Mexican salmon, spoon over some spicy pico de gallo, fan out those avocado slices, and drizzle on the creamy jalapeno sauce. Finish with a squeeze of lime juice.

Optional but highly encouraged: sip on a frozen limeade margarita while you build your bowl. Trust me, it completes the experience!

If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!

5 from 17 votes

25-Minute Salmon Taco Bowls

Angela Lietzke

This easy salmon taco bowl is loaded with Tex-Mex flavor, Spanish rice, black beans, pico de gallo, and creamy jalapeno sauce. Ready in 25 minutes, it's perfect for a fresh lunch or quick weeknight dinner.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 2 servings

Calories 765 kcal

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Ingredients

  

1x2x3x

• ▢ 2 salmon filets
• ▢ 1 tablespoon olive oil
• ▢ 2 teaspoons taco seasoning
• ▢ 1 cup Spanish rice cooked
• ▢ 1 cup black beans drained and rinsed
• ▢ 1 lime
• ▢ Optional toppings: sliced avocado, pico de gallo, corn, sliced radish, etc.

Creamy Jalapeno Sauce

• ▢ 1 cup sour cream plain Greek yogurt
• ▢ ¾ cup cilantro packed
• ▢ 1 jalapeño remove seeds for less spice
• ▢ 2 tablespoons olive oil
• ▢ 1 lime juiced
• ▢ 2 cloves garlic
• ▢ ¼ teaspoon salt

Instructions

 

1. Preheat the oven to 425ºF and line a baking sheet with foil for easy cleanup.
2. Make jalapeno sauce by mixing all ingredients in a small food processor. Set aside.
3. In a small bowl, mix taco seasoning with 1 tablespoon of olive oil. Pat the salmon dry with a paper towel, then brush the seasoning mixture evenly over each filet.
4. Place the salmon skin-side down on the prepared baking sheet. Bake for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145ºF.
5. Prep the bowl ingredients while the salmon cooks. Warm the rice and beans in the microwave, if needed. Slice the avocado and cut lime wedges.
6. Assemble the bowl. Start with a base of rice and beans. Top with the baked salmon, spoonfuls of pico de gallo, avocado slices, and a lime wedge. Add any additional desired toppings. Drizzle the creamy jalapeno sauce on top or serve it on the side for dipping.

Notes

• Depending on the thickness of the fish or if you are using frozen salmon, you may need to add a couple minutes of cook time.
• Salmon cooking methods:
  • Air Fryer: Preheat to 350ºF. Spray tray with nonstick spray and place salmon skin side down. Cook for 8 minutes.
  • Stovetop: Heat skillet over medium-high. Cook salmon skin side up for 2-3 minutes to sear, then flip and cook skin side down for 5 minutes.
  • Grill: Preheat grill to medium-high heat. Lightly oil grates. Grill salmon skin side down for 5-6 minutes, then flip and cook for another 2-3 minutes until opaque and flaky.
• Storage: Keep each component in its own container so it stays fresh longer.
  • Rice, beans, and salmon can be stored together and reheated in the microwave for 60-90 seconds.
  • Sauce and toppings should stay separate and be added after reheating.

Nutrition

Calories: 765kcalCarbohydrates: 98gProtein: 48gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 89mgPotassium: 1279mgFiber: 10gSugar: 1gVitamin A: 99IUVitamin C: 10mgCalcium: 81mgIron: 4mg

Made it? Loved it?I'd appreciate it if you left a quick comment and star rating. Thanks! 🤠

Cuisine: Mexican, Tex-Mex

Course: Main Course