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Salmon tacos with slaw recipe.

Salmon Tacos With Creamy Slaw

author Maricruz Avalos Flores
8 tacos
Salmon tacos are a delicious fusion of fresh, flaky fish and vibrant flavors wrapped in a warm tortilla. Perfectly seasoned salmon pairs beautifully with a zesty, creamy slaw, a squeeze of lime, and your favorite salsa for a satisfying meal that’s as nutritious as it is tasty.
prep 10 minutes
cook 10 minutes
total 20 minutes
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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.
Nutrition Information
Serving: 1 taco with slaw | Calories: 222kcal | Carbohydrates: 21g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 34mg | Sodium: 1162mg | Potassium: 470mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1849IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 2mg