Mexican Salmon Quesadillas with Avocado Cream Sauce

  • Author: Julia // A Cedar Spoon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Seafood, Lunch
  • Cuisine: Mexican


Mexican Salmon Quesadillas with Avocado Cream Sauce are a healthy, simple and light lunch that offers protein, omega-3s and brings together your favorite Mexican flavors. Salmon is mixed with salsa, black beans and cheese and is heated between two tortillas and topped with an avocado cream sauce and freshly chopped cilantro.



  • For the Quesadillas:
  • 1 pouch (5 oz.) Chicken of the Sea Premium Skinless Boneless Pink Salmon
  • 1/4 cup salsa
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup freshly chopped cilantro
  • 1 teaspoon cumin
  • Dash of salt and pepper
  • 2 cups sharp cheddar cheese {or cheese of your choice}
  • 86 inch. tortillas
  • For the Avocado Cream Sauce:
  • 1/2 of an avocado, seed removed
  • 1/2 cup sour cream
  • 2 Tablespoons water
  • Garnish:
  • Freshly chopped cilantro
  • Avocado cream sauce
  • Extra cheese
  • Fresh tomatoes


  1. In a large mixing bowl combine the salmon, salsa, black beans, cilantro, cumin, salt and pepper. Set aside.
  2. Heat a large skillet over medium heat, put one tortilla in the skillet then sprinkle 1/4 cup of cheese then put the salmon mixture on top and then close the quesadilla with another tortilla on top. Cook the quesadilla until the cheese melts and it is golden brown. This takes me about 2-3 minutes per side.
  3. Remove from the heat and drizzle the avocado cream sauce on the quesadilla and garnish with freshly chopped cilantro.