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Firecracker Salmon Tacos with Citrus Salsa and Avocado Crema

Firecracker Salmon Tacos

Firecracker Salmon topped with a sweet and sour medley of citrus and homemade avocado crema, nestled in a soft tortilla… these are the best salmon tacos around and perfect to spice up your Cinco de Mayo!

It’s Cinco de Mayo y’all! And, here in sunny Queensland, I have to say, it’s the perfect day for a rocking fiesta. The sun is shining, the weather is mild, and my lime tree is fully stocked. All signs point to a culinary celebration of all things Mexican… And I think there is no better way to kick things off then with some delicious tacos… salmon tacos, that is!

Firecracker Salmon Tacos

Before we dive to far into these salmon tacos, let’s take a closer look at Cinco de Mayo. Being honest, I’m really only in it for the food (ease up, I am Australian after all). But there is certainly more to it than the celebration of the amazing cuisine Mexico has brought to the world (and its grateful inhabitants’ stomachs). So yes, Cinco de Mayo literally translates to ‘5thof May’. But if you think that this date celebrates Mexico’s independence from Spain, you, like me, and millions of others, are wrong.

Cinco de Mayo actually celebrates Mexico’s victory over the France at the Battle of Puebla all the way back in 1862. Funnily, the date isn’t widely celebrated in Mexico, but the Americans go crazy for it, and frankly, so do I. While I understand there is no palpable reason for us to celebrate the holiday, I’m not going to turn down any opportunity to put my face in a bucket of guac, chow down on some elote, and build some beautiful tacos. So, crack open a Corona or three with me, and lets take a look at these delicious Firecracker salmon tacos!

Firecracker salmon is a sweet, spicy and super punchy dish, that highlights what are essentially Asian-inspired flavours. But given that I am not one to let borders or even oceans prevent me from fusing such things, I thought why not introduce Asia to Mexico? Enter, these salmon tacos. We give fresh, wild-caught salmon a long bath in a fiery, sriracha-infused marinade, then perfectly sear it to create a crispy crust. Flakey and tender, it is a serious flavour explosion, and the best part is, it works beautifully in a taco! It’s simultaneously light and filling, and despite its name, isn’t too frighteningly spicy (unless you want it to be).

Firecracker Salmon

But the what brings the fiesta to these salmon tacos, is the addition of the sweet and sour citrus salsa. Juicy chunks of orange and grapefruit form the base of this concoction, with chillies and red onion to add fire. Seriously guys, this salsa is good on everything! Any white fish would work beautifully underneath it, so too would chicken (and even avocado for the vegetarians out there). My only selfish regret is that blood oranges aren’t in yet, and I couldn’t get my hands on Meyer lemons. If you are luckier than me when making this dish, I would highly suggest adding these for some extra dimension. But save the standard lemons for your tequila shots, the flavour would just be too sour for this salsa!

Finally, each whole taco is bound together by a puree of avocado, lime and sour cream. This avocado crema is a basic classic and works as a dip, dressing and a topping. And not just for these salmon tacos, but pretty much every taco ever made. Fact. The best part of this element is its simplicity. Fresh flavours combine into a bright sauce that serves as a cooling counterpart to the spice of that Firecracker salmon.

So what are you doing for Cinco de Mayo? Perhaps you’re planning a small backyard gathering, or a tequila-fuelled block party of epic proportions. Either way, you are going to need some tasty and creative Mexican-inspired food to line your stomachs, and I think these Firecracker salmon tacos will really hit the spot!

Vamos Amigos!

I am human and mistakes can happen! If you notice an error, typo or find the instructions unclear in any of my recipes, please email me directly. I will rectify the issue as soon as I can. Together, we can prevent kitchen disasters for other Nosh followers!

Firecracker Salmon Tacos with Citrus Salsa and Avocado Crema

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Jaimie Archer Serves: 4-6
Prep Time: 30 minutes (plus marinating time) Cooking Time: 10 minutes

Firecracker Salmon topped with a sweet and sour medley of citrus and homemade avocado crema, nestled in a soft tortilla… these are the best salmon tacos around and perfect to spice up your Cinco de Mayo!


  • 8-12 flour tortillas, warmed
  • Fresh coriander, chopped, for garnish
  • For the Firecracker Salmon:
  • 2 cloves garlic, minced
  • 2 spring onions, finely diced
  • ¼ cup soy sauce
  • 3 tablespoons Sriracha sauce (see note)
  • 2 tablespoons honey
  • 1 red chilli, finely diced
  • 500g salmon fillets (see note)
  • For the Citrus Salsa:
  • 1 ruby grapefruit, chopped, skin, pith and seeds removed
  • 2 navel oranges, chopped, skin, pith and seeds removed
  • 1 green chilli, thinly sliced
  • ½ red onion, thinly sliced
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • For the Avocado Crema:
  • 1 large avocado, skin and stone removed
  • Juice of half a lime
  • ½ teaspoon sea salt flakes
  • ½ cup sour cream
  • 2 tablespoons water (see note)
  • Extra sea salt, to taste



Begin by preparing the salmon marinade. In a bowl, combine the sriracha, soy sauce, honey, chilli and spring onion. Whisk well. Place the mixture in a zip-lock back or marinating dish. Add the salmon and toss to coat evenly. Refrigerate for at least 4 hours, but preferably overnight.


Meanwhile, prepare the citrus salsa. Combine the sliced grapefruit and orange pieces in a bowl. Add the chilli, onion, oil and salt and using clean hands, combine well. Set aside.


For the avocado crema, add the avocado, lime juice, salt and sour cream to a blender or food processor. Blend until smooth, adjusting the thickness by adding small amounts of water if necessary. Add further salt to taste. Once the mixture has reached your desired thickness and flavour, remove from the food processor and set aside.


Remove the salmon from the bag or marinating dish and reserve the marinade.


In a skillet, heat 1 tablespoon vegetable oil over high heat.


Once the oil is hot, add the salmon and cook for 3 minutes on each side until seared well.


Reduce the heat and add reserved marinade to the pan. Cook for a further 2 minutes each side, basting the fillets as you go.


Remove the fillets from the pan and place in a large bowl. Using 2 forks, break the salmon into flakey chunks.


Serve the flaked salmon with the warm tortillas, citrus salsa, avocado crema and fresh coriander.




Lessen or increase the amount of Sriracha you use based on your desired taste. The honey subdues the heat a little, so taste as you go, as it may not be as hot as you think! Try to use wild-caught salmon where possible. It has much more vibrant colour and a texture that is more tender to that of its farmed counterparts - it will also release less water when cooking.

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  • Reply
    Alexandra @ It's Not Complicated Recipes
    May 5, 2019 at 3:14 pm

    Oh wow – I am craving this right now. What beautiful flavours, not to mention colours! This is a really good one 😀 Yum!!

    • Reply
      May 5, 2019 at 4:02 pm

      Thanks Alexandra. And happy Cinco de Mayo to you!

  • Reply
    May 5, 2019 at 4:23 pm

    Luckily I am having salmon for dinner tonight otherwise I would be at your door with my own 6 pack of corona asking to be fed a feast of these. Once again beautiful photos Jaimie!! Yum and I am drooooooooling!!

    • Reply
      May 6, 2019 at 3:24 pm

      Hey, always welcome here if you come bearing Corona! Happy Cinco de Mayo!

  • Reply
    May 6, 2019 at 10:31 am

    Oh my god – YES!! This recipe is everything!! From the warm tortillas to the marinated salmon, citrus salad (genius!) and the avo, this recipe is a winner in every possible way!!

    • Reply
      May 6, 2019 at 3:23 pm

      Thank you Sylvie!! Definitely a sum greater than its parts 🙂

  • Reply
    May 6, 2019 at 2:08 pm

    That citrus salsa to go with the fish is so inspired! What a delicious, vibrant dish!

  • Reply
    May 6, 2019 at 3:16 pm

    Sriracha salmon on tacos? I’m so in! Sounds delicious 🙂

    • Reply
      May 6, 2019 at 3:22 pm

      Right!!? Even though the soy and honey brings a touch of Asian to the dish, it still works so well!

  • Reply
    May 7, 2019 at 9:18 pm

    Wow the flavours in this are amazing! I can just taste it and it helps that you have amazing photos!

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