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A close up view of salmon tacos on a platter with some cut limes around.
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Salmon Tacos Recipe

Try these Salmon Tacos for a quick and easy dinner! Buttery salmon, crunchy slaw, and warm tortillas form the perfect meal.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 508kcal
Author John Kanell

Equipment

  • Large skillet
  • Mixing Bowls

Ingredients

For the Taco Slaw:

  • 4 cups shredded cabbage (200g)
  • ¼ cup lime juice (60ml)
  • 1 teaspoon salt
  • ¼ cup chopped cilantro

For the Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 (6-ounce/170g) salmon filets
  • Small corn tortillas warmed

Optional Toppings:

  • Sliced avocado
  • Diced mango or pineapple
  • Diced red onion
  • Lime wedges for serving

Instructions

For the Taco Slaw:

  • In a medium bowl, stir together the cabbage, lime juice, salt, and cilantro. Set aside while you make the tacos, stirring occasionally.

For the Tacos:

  • In a small bowl, combine the cumin, chili powder, garlic powder, salt, and ground black pepper.
  • Brush 1 tablespoon of oil all over the salmon. Sprinkle the spice mixture evenly all over the filets. (If your filets still have skin, you don’t need to season the skin side.)
  • Heat the remaining 1 tablespoon of oil in a large, nonstick skillet over medium heat. Cook the salmon for about 4 minutes, or until golden brown. Flip the salmon and cook for another 4 minutes, or until browned and the internal temperature reaches 145°F in the thicket portion of each filet. (If the filets are thick and haven’t reached temperature after 4 minutes, you can cover the skillet and continue to cook the filets for 2 to 5 more minutes.)
  • Remove the salmon from the heat and flake the filets with a fork, discarding any skin. Assemble tacos with flaked salmon, slaw, and additional toppings of your choice. Serve with lime wedges on the side.

Notes

  • Make a creamy slaw. Add sour cream, mayonnaise, or chipotle mayonnaise to the slaw if you prefer it creamier. I typically add 2 to 3 tablespoons, but you can add as much or as little as you like.
  • Use purple cabbage. Shredded purple cabbage would be great used in the slaw on its own or mixed with green cabbage. The color contrasts beautifully with the orange salmon.
  • If you buy a head of cabbage to make the slaw, I recommend doubling the slaw recipe and serving more cabbage on the side! This will use up most of the cabbage head and make a delicious, crunchy addition to the meal.
  • Use taco seasoning. Feel free to swap the salmon seasonings for store-bought or homemade taco seasoning in this salmon taco recipe.

Nutrition

Calories: 508kcal | Carbohydrates: 44g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 1296mg | Potassium: 1175mg | Fiber: 8g | Sugar: 4g | Vitamin A: 383IU | Vitamin C: 38mg | Calcium: 132mg | Iron: 3mg