Salmon Tacos Recipe

Try these Salmon Tacos for a quick and easy dinner! Buttery salmon, crunchy slaw, and warm tortillas form the perfect meal.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 508kcal

In a medium bowl, stir together the cabbage, lime juice, salt, and cilantro. Set aside while you make the tacos, stirring occasionally.

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.

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.