Fresh, zesty, weeknight-friendly taco perfection
These Salmon Tacos with Slaw are the perfect mix of fresh, creamy, and bold—pan-seared or baked salmon tucked into warm tortillas and topped with a crunchy, flavor-packed slaw. They come together fast, making them ideal for busy weeknights, taco nights, or a healthy meal that still feels fun and indulgent. The creamy lime slaw adds cooling contrast to the savory salmon, and every bite bursts with bright, coastal-inspired flavor. Ready in under 30 minutes, these tacos are absolutely irresistible. 🌮✨
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (8–10 tacos)
📝 Ingredients List
For the Salmon
- 1½ lbs salmon fillets, skin removed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lime
For the Slaw
- 2 cups shredded green or purple cabbage
- ½ cup shredded carrots
- ¼ cup cilantro, chopped
- ¼ cup mayo
- 2 tbsp lime juice
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp pepper
For Serving
- 8–10 small flour or corn tortillas
- Lime wedges
- Extra cilantro
- Optional: avocado slices, pickled onions, jalapeños
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or baking sheet
- Mixing bowls
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Spatula
- Whisk
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Season the salmon: In a small bowl, mix chili powder, paprika, garlic powder, cumin, salt & pepper. Rub salmon with olive oil, lime juice, and seasoning.
- Cook the salmon:
- Skillet: Heat pan over medium-high and cook salmon 3–4 minutes per side until flaky.
- Oven: Bake at 400°F (205°C) for 12 minutes.
- Make the slaw: In a bowl, whisk mayo, lime juice, honey, salt, and pepper. Toss cabbage, carrots, and cilantro until coated. 🥬
- Flake the salmon: Use a fork to gently break salmon into large, juicy chunks.
- Warm tortillas: Heat in a dry skillet 20–30 seconds per side or wrap in foil and warm in the oven.
- Assemble tacos: Add salmon to tortillas, top with slaw, and finish with cilantro or avocado.
- Serve immediately: Squeeze fresh lime over the top and enjoy! 😋
💡 Pro Tips
- Storage: Store salmon and slaw separately; keeps 2–3 days refrigerated.
- Crispier salmon: Broil for 1–2 minutes at the end for crunchy edges.
- Lighter option: Swap mayo in the slaw for Greek yogurt.
- Spicy version: Add chipotle in adobo to the slaw dressing for smoky heat.