Salmon Tacos

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These salmon tacos are fresh, flavorful, and perfect for easy weeknight dinners or summer taco nights. Smoky pan-seared salmon gets tucked into warm corn tortillas with creamy cilantro lime slaw and sweet mango salsa for the perfect balance of savory, creamy, and bright flavors.

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings: servings

Author: Krista Teigen

Ingredients

For the Salmon

½ tbsp brown sugar
½ tbsp chili powder
1 tsp salt
½ tsp smoked paprika
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
1-1¼ lb salmon filet
1 tbsp olive oil

For the Cilantro Lime Slaw

½ cup mayonnaise
¼ cup packed cilantro leaves
1 green onion chopped
½ clove garlic
juice of 1 lime
2 cups shredded cabbage

For the Fixings

8 corn tortillas warmed
mango salsa or pineapple salsa
chopped cilantro
lime wedges

Instructions

Combine the salmon spices in a small dish. Then, rub the spice mixture over the salmon filet, coating it entirely.
Heat the olive oil in a skillet over medium-high heat. Once heated, add the salmon, skin-side down, cooking on each side for 5-6 minutes or until the fish is cooked through to your liking. Set aside to rest for a few minutes.
For the cilantro lime dressing, blend the mayonnaise, cilantro, green onion, garlic, and lime juice in a blender or food processor until smooth.
Mix half of the dressing with the cabbage until combined. Save the rest for topping the tacos.
Use a fork to flake the salmon into chunks or small pieces.
Fill the corn tortillas with portions of the slaw and flaked salmon. Then, top with salsa, chopped cilantro, extra cilantro lime dressing, and a squeeze of lime juice.

Notes

Warm the tortillas before assembling for the best texture.
Flake the salmon into larger chunks, so it stays juicy.
Don’t overcook the salmon, or it can dry out quickly.
The cilantro lime dressing doubles as both slaw dressing and taco sauce.

Nutrition