These quick and easy Salmon Tacos are filled with tender flaky salmon and a smoky chipotle cabbage slaw for the perfect flavorful bite.

Why You’ll Love These Delicious Salmon Tacos

They’re quick and easy – salmon is a quick cooking protein that comes together in minutes! If you’re looking for a weeknight dinner that won’t take you all night to make then this is it!
They’re packed with flavor – this recipe might be a quick one but that doesn’t mean that it isn’t full of flavor! With the right touch of spices, smoky slaw, and plenty of fresh lime juice there is so much flavor packed into every single bite.
They’re easy to customize – add your favorite toppings to really make these tacos your own!

Watch How to Make This Recipe

Salmon Taco Ingredients

Salmon: you’ll need a one pound salmon filet for this recipe with the skin removed.

Coconut Sugar: a small amount of coconut sugar is used on the salmon to help give it a beautiful golden brown color.

Spices: the perfect combination of spices give the salmon the most delicious flavor. You’ll coat the salmon pieces in the spices before cooking.

Greek Yogurt: the base of the smoky cabbage slaw dressing is whole milk Greek yogurt. I’ve included some substitutions below if you need them.

Olive Oil: you’ll need olive oil for the salmon and a bit is added to the cabbage slaw mixture. You’ll also need some to cook the salmon.

Cabbage: the cool, crunchy, and smoky slaw on top of the tacos is made with fresh cabbage.

Cilantro: you’ll need a little for the slaw and to finish off your tacos.

Lime Juice and Zest: this recipe uses both the zest and juice of a lime for all that yummy citrus flavor.

Ingredient Substitutions

Greek yogurt – if you don’t have full fat Greek yogurt you can substitute it sour cream or low fat Greek yogurt.
Cabbage – I like to use a combination of both shredded green and red cabbage but either will work! You can also use pre-shredded coleslaw mix, that usually contains carrot, to keep things even easier.
Salmon – don’t love salmon? swap it for another fish you love like cod or use shrimp or chicken instead.

Helpful Kitchen Tools

How to Make This Salmon Tacos Recipe

Step One: Combine the oil, coconut sugar, lime zest, chipotle powder, paprika, and cumin in a small bowl.

Step Two: Bring the salmon to room temperature and then pat dry. Season the salmon liberally with salt, pepper, and the spice rub. Toss until the salmon pieces are well coated.

Step Three: Add the Greek yogurt, olive oil, lime juice, chipotle powder, garlic powder, ground cumin, smoked paprika, and salt and pepper to taste. Whisk together until well combined. Then, add the shredded cabbage and chopped cilantro. Stir until well combined and the cabbage is coated in the dressing. Set aside while you make the shrimp.

Step Four: Heat a large pan over medium heat. Once hot, add avocado or olive oil to the pan.

Step Five: Cook the salmon 2-3 minutes per side until golden brown and cooked through. Feel free to add more oil as necessary to keep the salmon from sticking.

Step Six: To the warmed corn tortilla add the chipotle slaw, salmon, grilled corn, thinly sliced radishes, cheese, chopped cilantro, and lime wedges on the side.

Favorite Ways to Serve

You can serve the salmon and cabbage slaw with all your favorite toppings the more traditional way in tortillas or in romaine or butter lettuce cups.

Here are a few of my favorite serving suggestions:

white corn tortillas
grilled corn
thinly sliced radish
crumbled queso fresco or cotija
chopped fresh cilantro
lime wedges for a generous squeeze of lime juice

Can I Grill the Salmon?

Yes! If you prefer, you can grill the salmon for these tacos. I recommend leaving the salmon in large 3-4 ounce pieces, instead of chunks, and then seasoning with spices, coconut sugar, and lemon zest before grilling.

How to Store and Reheat

Store any leftover salmon and cabbage slaw separately in an air-tight containers. When you’re ready you can reheat the salmon on the stovetop in a skillet over medium heat or in the microwave.

More Delicious Recipes

I hope you give these Salmon Tacos a try! They are a delicious protein-packed meal that I know you’ll love.

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Salmon Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: dinner
Method: stovetop
Cuisine: Mexican inspired
Diet: Gluten Free

Print Recipe

Description

These quick and easy Salmon Tacos are filled with tender flaky salmon and a smoky chipotle cabbage slaw for the perfect flavorful bite.

Ingredients

Scale

1 tablespoon olive oil (plus extra for cooking)
1 pound salmon filet, cut into chunks
1 teaspoon coconut sugar
1 teaspoon lime zest
½ teaspoon chipotle powder
½ teaspoon paprika
¼ teaspoon cumin
salt and pepper

Chipotle Cabbage Slaw

3 tablespoons Plain Greek yogurt
1 teaspoon olive oil
juice of half a lime
1/4 teaspoon chipotle powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
6 oz shredded green and purple cabbage
1/4 cup cilantro, chopped

For Serving:

warmed and charred corn tortillas
grilled corn
thinly sliced radishes
crumbled cotija
chopped cilantro
lime wedges

Instructions

Combine the olive oil, coconut sugar, lime zest, chipotle powder, paprika, and cumin in a small bowl.
Bring the salmon to room temperature and then pat dry. Season the salmon liberally with salt, pepper, and the spice rub. Toss until the salmon pieces are well coated.
Make the Slaw: Add the Greek yogurt, olive oil, lime juice, chipotle powder, garlic powder, ground cumin, smoked paprika, and salt and pepper to taste. Whisk together until well combined. Then, add the shredded cabbage and chopped cilantro. Stir until well combined and the cabbage is coated in the dressing. Set aside while you make the shrimp.
Cook the Salmon: Heat a large pan over medium heat. Once hot, add avocado or olive oil to the pan.
Cook the salmon 2-3 minutes per side until golden brown and cooked through. Feel free to add more oil as necessary to keep the salmon from sticking.
Assemble the tacos: To the warmed corn tortilla add the chipotle slaw, salmon, grilled corn, thinly sliced radishes, cotija cheese, chopped cilantro, and lime wedges on the side.