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Salmon Tacos
5 from 9 votes

Salmon Tacos

Salmon fillets are rubbed with a simple spice blend then pan seared until beautifully browned. From there salmon is flaked and served over warmed tortillas with a simple citrusy cabbage slaw. They are unbelievably delicious!

Prep Time
24 mins
Cook Time
6 mins
Total Time
30 mins
Servings: 5 (2 tacos per serving)
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 1/4 lbs salmon about 1-inch thick), cut into 3 fillets, skinless
  • salt and freshly ground black pepper
  • 1 1/2 tsp chili powder
  • 3/4 tsp cumin ground
  • 1 Tbsp olive oil
  • 10 (6-inch) corn tortilla warmed
Taco slaw
  • 3 cups (slightly packed) finely cabbage or coleslaw mix, shredded
  • 1/4 cup mayonnaise
  • 1 tsp lime zest
  • 1 1/2 Tbsp lime juice fresh
  • 1 1/2 tsp honey
  • 1/3 cup chopped cilantro
  • 3/4 tsp minced garlic (1 small clove)
Optional Toppings
  • queso fresco or shredded moneterey jack cheese
  • pineapple mango, or avocado, fresh, diced
  • red onion diced

Instructions

    Cup of Yum
  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.
  • **Here's how I prefer to heat the 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.