Meet the most marvelous way to eat fish: Salmon Tacos. Tender chipotle-spiced salmon topped off with a cool, creamy avocado taco slaw, all wrapped up in a fluffy, warm tortilla, tacos are a front-runner for the most universally beloved way to enjoy fish.
The health benefits of fish, especially fish like salmon that are high in omega-3 fatty acids which are important to heart and brain health, are widely touted, with recommended servings to eat fish twice per week.
Yet for many of us, fish isn’t the first protein our families rally around (unless it’s in the form of Fish and Chips anyway).
Salmon tacos are here to change all that!
These salmon tacos with slaw are simple to make even if you aren’t familiar with cooking fish.
They taste smoky with spices, bright with an avocado lime slaw, and the friendly tortilla vehicle is sure to convince even salmon skeptics to give them a try.
How to Make Salmon Tacos
The slaw for these tacos is based on my top-rated Shrimp Tacos with Creamy Taco Slaw, which many of you have told me you make every week.
For ease, I baked the salmon in the oven, just like I do with Baked Salmon in Foil.
If you are new to cooking fish, the oven makes it SO EASY. You’ll succeed and feel great about it in the process, I promise!
- Salmon. Flavorful, flaky, and tender salmon is delicious for fish tacos! A source of lean protein and omega-3 fatty acids, it’s an incredibly nutritious choice.
- Chipotle Chili Powder. My spicy salmon taco secret weapon. This one spice packs incredible smokiness and makes the tacos taste like they came from a restaurant.
- Lime Zest + Juice. For brightness and acidity in the slaw and on the salmon.
- Avocado. Creamy avocado gives the slaw buttery richness. Avocado is packed with vitamins, potassium, and Omega-3s.
- Greek Yogurt. My healthy stand-in for sour cream. It’s another creamy element that gives the slaw body and a slight tanginess.
- Broccoli Slaw. Pre-packaged broccoli slaw is one of my favorite easy shortcuts. It’s tasty and packed with nutrients.
- Hot Sauce. For a subtle kick of heat. Add more if you like your tacos extra spicy.
- Tortillas. Both flour and corn tortillas make an excellent vessel for serving the salmon and slaw.
- Combine the avocado, yogurt, and oil in a bowl.
- Stir in the salt, zest, juice, and hot sauce.
- Add the slaw and cilantro. Cover the bowl and refrigerate it.
- Brush the salmon with oil.
- Stir the salmon spices together.
- Sprinkle the spices over the salmon.
- Bake for 12 to 15 minutes at 425 degrees F.
- Squeeze lime juice over the salmon. Add salmon, slaw, and cheese to warmed tortillas, then DIG IN!
- To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover slaw separately in an airtight storage container for up to 3 days.
- To Reheat. Very gently rewarm leftover salmon on a baking sheet in the oven at 350 degrees F.
I don’t recommend freezing this dish, as the texture of both the slaw and salmon will be negatively impacted.
Recommended Tools to Make this Recipe
- Baking Sheet. You’ll use these on repeat!
- Citrus Juicer. The tool you need for juicing lemons and limes.
- Mixing Bowls. This set has a bowl for mixing the spices and preparing the slaw.
The Best Baking Sheets
Not only are these durable, high-quality baking sheets perfect for baking salmon tacos, but they’re also wonderful for roasting vegetables, cookies, and so much more!
These Salmon Tacos are one of our new favorite ways to eat fish. I can’t wait for you to try them too!
FOR THE SALMON:
- 1 pound center-cut salmon fillet
- 1 tablespoon extra virgin olive oil
- 1 ¼ teaspoons chipotle chile powder this has a kick. Use less according to your tastes.
- 1 teaspoon garlic powder
- 1 small lime zest and juice, divided (about 1 teaspoon zest and 1 ½ tablespoons juice)
- ¾ teaspoon kosher salt
- Corn or flour tortillas for serving
- Crumbled feta cheese or queso fresco for serving
FOR THE SLAW:
- 1 medium ripe Hass avocado
- ½ cup nonfat plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice
- ½ teaspoon Sriracha or hot sauce of choice plus additional to taste
- 3 cups broccoli slaw mix or shredded cabbage
- ¼ cup chopped fresh cilantro
Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
Stir in the salt, lime zest and juice, and hot sauce.
Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.
- This salmon on its own has a definite kick and is on the salty side. Don’t skip the slaw, which helps to cool it. If you don’t have time to make the slaw, try topping the salmon with sliced fresh avocado, a dollop of Greek yogurt, and an extra squeeze of lime juice and a pinch of kosher salt.
- TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover slaw separately in an airtight storage container for up to 3 days.
- TO REHEAT: Very gently rewarm leftover salmon on a baking sheet in the oven at 350 degrees F.
Serving: 1(of 4)Calories: 361kcalCarbohydrates: 16gProtein: 29gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 64mgPotassium: 1189mgFiber: 5gSugar: 2gVitamin A: 737IUVitamin C: 99mgCalcium: 108mgIron: 2mg
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