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Salmon Tacos

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
Cook Time 6 minutes
Total Time 30 minutes
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.