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Salmon Tacos with Zesty Tahini Sauce & Tomato Corn Salsa

  • Author: Made by Meg
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-6 servings 1x


Super tasty and flavour-packed salmon tacos with a light and crunchy tomato corn salsa, and a zesty tahini sauce that adds a bright pop of citrus. Leftovers? This recipe can be easily converted into a salad or rice bowl, and the salsa can be used on avocado toast or with some baked tortilla chips!




  • medium tortillas
  • salmon fillet* (enough for 4-6 servings)
  • 1/21 tsp cumin (depending on size of salmon)
  • 1/21 tsp chilli powder (depending on size of salmon)
  • salt & pepper
  • avocado, for serving (optional)
  • spinach or arugula, for serving

FOR THE TOMATO CORN SALSA (makes ~3 cups):

  • 1 cup tomato, diced
  • 1 cup bell pepper, diced
  • 1 cup corn
  • 1/3 cup red onion, diced
  • 1/4 cup fresh cilantro or parsley, finely chopped
  • 1 tbsp lime juice (or lemon)

FOR THE ZESTY TAHINI SAUCE (makes ~1/2 cup):

  • 2 tbsp tahini**
  • 1/2 lemon, zest & juice (~1.5 tbsp)
  • 1 tbsp dijon mustard
  • 1/4 tsp garlic powder


Prepare your salsa & sauce beforehand OR while salmon is cooking – whatever works best for you!

  1. Make the salsa: In a medium-large bowl, mix together the tomato, bell pepper, corn, red onion, cilantro/parsley, and lime juice. Keep covered in fridge if making beforehand!
  2. Make the sauce: In a small jar or container, mix the tahini, lemon zest & juice, dijon, and garlic powder until well combined (use a fork or small whisk). Keep covered in fridge if making beforehand!
  3. Prepare & cook the salmon: Preheat oven to 375F. Line a baking sheet with tinfoil and spray it with oil to prevent sticking. Place salmon on prepared sheets, sprinkle on cumin, chilli powder, salt & pepper, and bake for 25-40 minutes (depending on size!).
  4. Assemble to tacos: Heat the tortillas on a pan until warm & slightly crispy. Top with spinach or arugula, tomato corn salsa, salmon, avocado, and zesty tahini sauce.


*You may use shrimp or white fish as well

**If you don’t have tahini or don’t like it, try using cashew butter or sunflower butter instead! 

Any leftovers can easily be transformed into a salad, rice bowl, or wrap the next day, or the salsa can be used on avocado toast or with some baked tortilla chips.

Make it Gluten Free: Use gluten free tortillas

Make it Vegan: Cook some tofu or tempeh instead of the salmon! Season it similarly, with cumin, chili powder, and salt & pepper.

  • Category: main meals

Keywords: salmon, tacos, salsa, tahini, lemon, sauce, fish, nuts free, main meals