Salmon Tacos Recipe
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Prep Time
10 mins
-
Cook Time
8 mins
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Total Time
18 mins
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Servings
4 servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
Mexican
Salmon Tacos Recipe
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Try these Salmon Tacos for a quick and easy dinner! Buttery salmon, crunchy slaw, and warm tortillas form the perfect meal.
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Ingredients
For the Taco Slaw:
- 4 cups cabbage 200g, shredded
- ¼ cup lime juice (60ml)
- 1 teaspoon salt
- ¼ cup cilantro chopped
For the Tacos:
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 2 tablespoons olive oil
- 4 (6-ounce/170g) salmon filets
- small corn tortillas warmed
Optional Toppings:
- avocado sliced
- Mango diced; or pineapple
- red onion diced
- lime for serving, wedges
Instructions
For the Taco Slaw:
- In a medium bowl, stir together the cabbage, lime juice, salt, and cilantro. Set aside while you make the tacos, stirring occasionally.
For the Tacos:
- In a small bowl, combine the cumin, chili powder, garlic powder, salt, and ground black pepper.
- Brush 1 tablespoon of oil all over the salmon. Sprinkle the spice mixture evenly all over the filets. (If your filets still have skin, you don’t need to season the skin side.)
- Heat the remaining 1 tablespoon of oil in a large, nonstick skillet over medium heat. Cook the salmon for about 4 minutes, or until golden brown. Flip the salmon and cook for another 4 minutes, or until browned and the internal temperature reaches 145°F in the thicket portion of each filet. (If the filets are thick and haven’t reached temperature after 4 minutes, you can cover the skillet and continue to cook the filets for 2 to 5 more minutes.)
- Remove the salmon from the heat and flake the filets with a fork, discarding any skin. Assemble tacos with flaked salmon, slaw, and additional toppings of your choice. Serve with lime wedges on the side.
Notes
- Make a creamy slaw. Add sour cream, mayonnaise, or chipotle mayonnaise to the slaw if you prefer it creamier. I typically add 2 to 3 tablespoons, but you can add as much or as little as you like.
- Use purple cabbage. Shredded purple cabbage would be great used in the slaw on its own or mixed with green cabbage. The color contrasts beautifully with the orange salmon.
- If you buy a head of cabbage to make the slaw, I recommend doubling the slaw recipe and serving more cabbage on the side! This will use up most of the cabbage head and make a delicious, crunchy addition to the meal.
- Use taco seasoning. Feel free to swap the salmon seasonings for store-bought or homemade taco seasoning in this salmon taco recipe.
Nutrition Information
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Calories
508kcal
(25%)
Carbohydrates
44g
(15%)
Protein
40g
(80%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
9g
(45%)
Cholesterol
94mg
(31%)
Sodium
1296mg
(54%)
Potassium
1175mg
(25%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
383IU
(8%)
Vitamin C
38mg
(42%)
Calcium
132mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 1296mg | 54% |
| Potassium | 1175mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 38mg | 42% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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