This salmon tacos with slaw is such a delicious midweek meal. Get it on the table in about 20 minutes and enjoy them with your favorite drink any day of the week.
I love the punch from the chili in these tacos. It is pure perfection alongside the butter-tender salmon and creamy cabbage slaw. You can serve all your favorite go-to Mexican sides with this recipe, too.
One of the best things about this dish is that I can prepare the slaw in advance to save time. I then cook the salmon just before assembling the tacos. So simple!
Another plus is that this salmon tacos with slaw is a low mess recipe. No one needs a mountain of dishes during the week.
How to Make Salmon Tacos With Slaw
Start by patting the salmon dry with paper towels, this helps it get that nice crispy sear.
Season it generously with salt, pepper, chili powder, garlic powder, and cumin. Don’t skimp on the spices; they’re the secret to all the flavor magic!
Heat a tablespoon of olive oil in a nonstick skillet over medium-high heat. Once the oil’s shimmering and ready to party, gently place the salmon skin-side down.
Be careful! No splatter accidents here! Cook the salmon for 4-5 minutes without poking or prodding. Patience, my friend. The skin should get deliciously crispy.
Turn the salmon over gently (use a spatula), and cook the other side for another 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
Transfer the salmon to a plate and let it cool for 3-4 minutes. This gives you time to get everything else ready without burning your fingers later.
Toss your shredded cabbage, julienned carrots, diced tomato, onion, and chopped cilantro into a large mixing bowl.
If you’re using serrano chilies, slice them up nice and thin (they’re spicy, so go easy if you’re not a heat fan!).
Add the mayo and Mexican crema (or sour cream if that’s what you’ve got) to the bowl. Squeeze half a lime over everything and sprinkle with some salt and pepper.
Stir everything together until it’s all coated in the creamy goodness. Give it a taste, if you think it needs more lime, salt, or pepper, adjust it to your liking. Then set it aside for all those flavors to mingle.
Once the salmon has cooled a bit, peel off the skin and flake the fish into large chunks with a fork. Don’t make them too tiny, chunky pieces are what you want here.
Heat your tortillas on a hot skillet or pop them in the microwave for a few seconds to make them soft and pliable. A warm tortilla is a happy tortilla!
Lay some flaked salmon onto each tortilla. Top it with a generous scoop of the creamy slaw—don’t be shy, load it up! Drizzle everything with a squeeze of fresh lime, add a dollop of salsa, and voilà! You’ve got yourself a plateful of delicious salmon tacos with slaw.
Now, grab one (or two), and enjoy the fruits of your labor. Trust me, they’re going to disappear fast!
Tips and Notes
- I recommend to keep an eye on the salmon while cooking. For me, perfectly cooked salmon makes these tacos truly delicious. Don’t leave it cooking unattended, or it will overcook and dry out.
- Flake, don’t slice the salmon: The salmon is best for tacos in even, bite-sized flakes. The best way to prepare the cooked fish is to use a fork to separate the natural flakes. This is way better than slicing or cutting it up.
- Balance the flavors. Taste the slaw and add a little sugar or extra lime juice if needed.
Storage and reheating
Store any leftover cooked salmon in an airtight container in the refrigerator for 3 days.
I recommend keeping fillings like the slaw and sauce in separate containers so they don’t mix and turn soggy. These are also good for up to 3 days in the fridge.
Store any extra tortillas in a resealable bag in the fridge for up to a week, or freeze them for longer storage for 3-4 months.
If you want to reheat leftover salmon, I suggest warming it gently, wrapped in foil, in the oven at 300°F (150°C) for about 10 minutes.
More Taco Recipes
Loved this Salmon Tacos with Slaw recipe? Then please take a minute and rate it below in the comments; or share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.
Salmon Tacos With Creamy Slaw
Ingredients
- 8 small flour tortillas
- 1 pound salmon filets
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin powder
- Olive oil (as needed)
- Salsa
- 2-3 Limes
- Salt and pepper (to taste)
For the creamy slaw
- 2 cups red cabbage (shredded)
- ½ cup carrots (cut into julienne)
- 1 medium tomato (diced)
- ¼ cup onion (diced)
- 1 Tablespoon cilantro (chopped)
- 1-2 serrano chilies (sliced)
- 1 Tablespoon mayonnaise
- 2 Tablespoons Mexican crema (or sour cream)
- ½ lime (juice)
- Salt and pepper (to taste)
Instructions
- Pat the salmon dry with paper towels and season with salt, pepper, garlic, chili, and cumin powder.
- Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat.
- Carefully place the salmon skin side down in the hot skillet.
- Cook for about 4-5 minutes or until the skin is nicely crispy.
- Flip the filets and cook for another 3-4 minutes, or until the flesh is opaque and flakes easily with a fork.
- Transfer the cooked salmon to a plate and let it slightly cool down (3-4 minutes).
Make the slaw
- Add all the veggies to a bowl along with the mayonnaise and crema.
- Squeeze half a lime over and then season with salt and pepper.
- Mix to combine and adjust seasonings to taste. Set aside.
Assemble the tacos
- Remove the skin and flake the salmon into large pieces using a fork.
- Heat the tortillas on a hot pan or the microwave until nicely soft and pliable.
- Add salmon on top of tortillas and garnish with the creamy slaw.
- Drizzle with a squeeze of lime and your favorite salsa. Enjoy.
Notes
- Keep an eye on the salmon—it’s the heart of these tacos, and perfectly cooked fish makes all the difference!
- Flake the salmon with a fork for bite-sized pieces, not slices.
- Don’t forget to balance the slaw—adjust with sugar or lime juice to get it just right.
- If you want to reheat leftover salmon, I suggest warming it gently, wrapped in foil, in the oven at 300°F (150°C) for about 10 minutes.