25-Minute Tex-Mex Salmon Taco Bowls
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.
Servings: 2 servings
Calories: 765kcal
Ingredients
- 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
- Preheat the oven to 425ºF and line a baking sheet with foil for easy cleanup.
- Make jalapeno sauce by mixing all ingredients in a small food processor. Set aside.
- 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.
- 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.
- 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.
- 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.
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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: 765kcal | Carbohydrates: 98g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 1279mg | Fiber: 10g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 4mg
