Salmon Tacos

Salmon Tacos have a wonderful way of bringing people together, don’t they? I still remember the first time I made them for friends. The sun had set, and the fire pit was crackling. We gathered around, laughter in the air, eagerly awaiting food that would match our festive spirit. The aroma of searing salmon filled the backyard, mingling with the fresh, zesty notes of the taco slaw I had whipped up. With each taco filled with flaky salmon and vibrant toppings, we all took a moment to savor the flavor explosion. It was a night of connection, good food, and a lot of fun. Since then, Salmon Tacos have become a staple in my home, perfect for any gathering or even a cozy night in. There’s something magical about the combination of the savory salmon, creamy slaw, and warm tortillas that just hits the spot.

When it comes to cooking, I truly believe that the ingredients make all the difference. That’s why I love how every element in Salmon Tacos plays a crucial role. The salmon, of course, is the star—rich in flavor and so versatile. And then there’s the cabbage, which adds a refreshing crunch that contrasts beautifully with the tender fish. The secret weapon? A little zing from lime and sweetness from honey in the slaw, balancing the flavors perfectly. Plus, the cilantro and garlic bring in an aromatic depth that enhances every bite. These tacos aren’t just a meal; they’re an experience, a burst of summer on a plate, regardless of the season.

FAQ

Conclusion

In summary, Salmon Tacos bring a delightful combination of flavors and textures that can brighten any meal. The succulent salmon, crunchy slaw, and warm tortillas create a satisfying dish that’s perfect for gatherings or a cozy dinner at home. I encourage you to try making these tacos for yourself; you won’t be disappointed! They’re simple and quick to prepare, ensuring you can enjoy a delicious meal without spending hours in the kitchen.

Salmon Tacos

Craving a fresh, vibrant meal? These Salmon Tacos are the perfect blend of crispy, savory, and creamy, making them an easy weeknight dinner that you can’t resist. With flaky salmon and a zesty slaw wrapped in warm tortillas, you'll want to make them tonight!

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Prep Time 24 minutes mins

Cook Time 6 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 lbs strong skinless salmon (about 1-inch thick), cut into 3 fillets
• Salt and freshly ground black pepper
• 1 1/2 tsp chili powder
• 3/4 tsp ground cumin
• 1 Tbsp olive oil
• 10 (6-inch) corn tortillas warmed
• 3 cups finely shredded cabbage or coleslaw mix
• 1/4 cup mayonnaise
• 1 tsp lime zest
• 1 1/2 Tbsp fresh lime juice
• 1 1/2 tsp honey
• 1/3 cup chopped cilantro
• 3/4 tsp minced garlic (1 small clove)
• Queso fresco or shredded monterey jack cheese
• Fresh diced pineapple , mango, or avocado
• Diced red onion

Equipment

• Skillet
• Chef's Knife
• Cutting Board
• Mixing Bowl

Method

 

1. Heat olive oil in a 12-inch skillet over medium-high heat (a heavy non-stick skillet works well or for more blackening use a cast iron skillet).
2. Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle and rub both sides with chili powder and cumin.
3. Sear in skillet about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.
4. While salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, lime zest, lime juice, honey, cilantro and garlic. Season with salt and pepper to taste.
5. Flake cooked fish into bite size chunks (I just use a knife and spoon, a fork works too).
6. Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.

Notes

• For a spicy salmon: substitute regular chili powder with 1 1/2 tsp chipotle chili powder, or for a slightly smokey flavor you can use 1 1/2 tsp ancho chili powder in place of regular plus 1/2 tsp smoked paprika.
• Heating tortillas: Preheat a 12-inch non-stick skillet over medium heat. Add about 1 Tbsp olive oil and tilt to coat pan. Add 3 tortillas at a time to pan (in a single layer) and swirl in oil (using tongs) then quickly turn and coat with a little oil. Let cook on each side until light golden brown spots appear. Transfer to paper towels to drain. Reduce burner temp as needed.
• Nutrition estimate: is per 2 tacos, does not include optional toppings.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.