Spicy salmon tacos with a creamy, tangy cilantro slaw, all ready in 10 minutes? Yes, please! This quick and easy salmon tacos recipe is sure to be a family favorite – it’s mouthwateringly delicious with just enough of a kick!
My whole family loves taco night…whether it’s Slow Cooker Carnitas or Black Bean and Corn Salsa Tacos or Spinach and Chicken Enchiladas. All taco nights are winners in my book, and I love that we have so many yummy choices!
I personally LOVE fish tacos. It’s usually what I order if we go out to eat, simply because my family isn’t a huge fan of fish (except for Blackened Salmon and Fish Sticks on occasion).
But who said we had to make traditional white fish tacos? Why not combine our favorite salmon recipe with taco night and make spicy salmon tacos with slaw?! That’s a taco night everybody’s excited about.
EASY SPICY SALMON TACOS WITH SLAW
So that’s exactly what we’re doing. This super easy salmon tacos with slaw recipe is how I’m taking our desire for healthy food (hello omega 3s!) and our love for tacos and turning it into something delicious. Beyond that, these spicy salmon tacos are…
- Ridiculously easy. No expert cooking skills required.
- Ready in 10 minutes. Perfect for a busy weeknight!
- Flexible with toppings. Add what you love, skip what you don’t!
- Adaptable. Kick the spice up a notch or tone it down…you do you!
- Made with what I have on hand. Because these salmon tacos don’t require any fancy ingredients, I can make them anytime!
And the combination of the spicy, smoky flavor with the creamy slaw tastes like you put in a lot more effort than you did for a delicious dinner the whole family will love.
SALMON TACOS RECIPE INGREDIENTS
I always have the simple ingredients for salmon fish tacos in my kitchen, and they’re what you can typically expect from a taco:
- Salmon Fillets. Make sure they’re completely thawed if you are using frozen salmon.
- Spices. Chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt.
- Tortillas. Flour Tortillas, or if you’re gluten-free, use Corn Tortillas.
- Additional Toppings. Avocado, diced tomatoes, red onion or Pickled Onions, radishes, lime wedges, your favorite hot sauce, cheese, etc.
Note: If you don’t have access to high-quality salmon locally, I recommend Butcher Box. You can read my honest review of their products here, and my post on how to make Butcher Box worth the cost!
COLESLAW RECIPE FOR FISH TACOS
I like to serve this salmon tacos recipe with Cilantro Lime Coleslaw, and you’ll need a few additional ingredients to make that:
- Olive oil
- Water
- Fresh cilantro
- Green onions
- Garlic cloves
- Salt
- Lime juice
- Greek yogurt (or mayo or sour cream)
- Cabbage (or bagged shredded coleslaw)
One batch of this coleslaw doesn’t last long in my house, so I like to make a double batch and serve it as a side dish the next day with Slow Cooker Balsamic Roast or Instant Pot BBQ Chicken. Both are totally different flavors from salmon tacos, but since the slow cooker does the work for you, you have a nearly completely hands-off dinner!
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO MAKE SALMON FISH TACOS
I mentioned that these healthy salmon tacos come together in about 10 minutes. I love quick dinners like that! Here’s how to make fish tacos with salmon.
Step 1: Preheat the oven to 400F. Line a baking sheet with aluminum foil, spray it with cooking spray, and place your salmon filets on the aluminum foil skin-side down. Season the fish liberally with the spice mix.
Step 2: Prepare the slaw while you wait for the oven. Whisk together the sauce ingredients in a large bowl (one size bigger than you think you need). Add the cabbage, cilantro, and green onions and toss. Set aside.
Step 3: Bake the salmon in the oven for 10 minutes on the dot. Set the timer!
Step 4: Prepare the toppings. Warm tortillas on a griddle (or char them over the flame of a gas stove), dice tomatoes, shred cheese, dice avocado, and chop cilantro…you can even make Lime Crema in a small bowl (so, SO good!).
Step 5: When the salmon is done, flake off bits of the salmon filet with a fork and tuck them inside a tortilla. Top with slaw and toppings as desired. You can do this individually or let the family assemble their own cooked salmon tacos!
TIPS FOR THIS RECIPE FOR SALMON TACOS
- Salmon isn’t the best leftover… so I recommend making this salmon taco recipe fresh for dinner.
- All the other ingredients make GREAT leftovers! I almost always make a double batch of creamy fish taco slaw and prep extra toppings so we can have tacos (or quesadillas) another night of the week. Slow Cooker Chicken Fajitas are a great option as well.
- Adjust the level of heat in this recipe for salmon tacos by increasing or decreasing the cayenne pepper. You can also add a smoky flavor by adding smoked paprika to the seasoning mix.
- Swap Taco Seasoning or Fajita Seasoning for the spice blend mix. If you do this, I still recommend adding the regular chili powder for extra flavor and kick.
- If you don’t have salmon, try Spicy Shrimp Tacos for another fresh, light dinner option!
WHAT TO SERVE WITH SALMON FISH TACOS
- Cilantro Lime Coleslaw
- Mango Salsa
- Instant Pot Spanish Rice
- Crock Pot Refried Beans
- Citrus Black Beans
- Instant Pot Sweet Potatoes
- Creamy Guacamole
- Mexican Street Corn
Or choose from this list of 40+ Taco Toppings and Sides!
TRACKING MACROS ON TACO NIGHT
Tacos are one of my favorite meals to eat, not only because of the flavor, but also because they’re so versatile when I’m tracking my macros. I can make taco night fit with whatever I need!
Need more protein? Add more salmon or beans directly to your tacos or on the side.
What about fat? Sour cream, cheese, and avocado will all add healthy fats to your plate. On the flip side, if you need a lower-fat meal, salsas and seasoned vegetables provide plenty of flavor, so you won’t be missing out if you need to skip the higher-fat condiments!
Watching your carbs? Enjoy corn tortillas (or flour tortillas, or rice) in moderation, and fill your plate with protein and plenty of fresh veggies. Pile your favorite taco toppings on a big pile of shredded lettuce for a yummy taco salad.
RECIPE SALMON TACOS FAQS
What fish is most common in fish tacos?
Tilapia is the most common fish in fish tacos, but all tilapia is farmed. Because wild-caught fish is better for you, I suggest using Pacific Whiting or Flounder instead for more traditional fish tacos. Salmon isn’t white, but it’s SO good for you, and it’s excellent in fish tacos!
Is this recipe for salmon tacos healthy for you?
Yes! Fish tacos are only as healthy as the ingredients in them, so I recommend choosing fish that isn’t breaded or fried. I’d also choose homemade coleslaw to avoid additives in the dressing. The rest of the toppings – chopped avocado, finely diced cilantro, diced tomatoes, etc. – are all tasty and help you get your produce!
What tortillas are best for the recipe salmon tacos?
We typically use Flour Tortillas for the salmon tacos, but you can use your tortilla of choice, or even make a salmon taco salad on a big bed of lettuce!
MORE YUMMY TACO NIGHT RECIPES
- Slow Cooker Chicken Tacos
- Ground Beef Taco Meat
- Spicy Shrimp Tacos
- Easy Black Bean and Corn Salsa Tacos
- Fajita Veggies
- Lime Crema
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Spicy salmon tacos with a creamy, tangy cilantro slaw, all ready in 10 minutes? Yes, please! This quick and easy salmon tacos recipe is sure to be a family favorite – it’s mouthwateringly delicious with just enough of a kick!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Meals
- Method: Bake
- Cuisine: American
Ingredients
Salmon
- 4 salmon fillets (about 1 lb total, skin on) (450g)
- 2 tsp chili powder (5g)
- 2 tsp cumin (5g)
- 1 tsp coarse sea salt (4g)
- ½ tsp onion powder (1.5g)
- ½ tsp garlic powder (1.5g)
- ¼ tsp cayenne pepper (more or less to taste) (0.6g)
- 8 tortillas (corn or flour) (480g)
Cilantro Lime Slaw
- ¼ cup olive oil (56g)
- ¼ cup water, lime juice, or apple cider vinegar (60g)
- ½ cup green onions, chopped (4-5 whole green onions) (50g)
- ½ cup cilantro leaves (½ bunch) (10g)
- 1–2 garlic cloves, minced (5g)
- ½ tsp salt (2g)
- 2 limes, juiced (about 3 tsp lime juice) (15g)
- ½ cup Greek yogurt, plain yogurt, sour cream, or mayo (or any combination of these) (120g)
- 3–4 cups green cabbage, shredded (210-280g)
- ½ cup carrots, julienned (optional) (55g)
- ½ cup red cabbage, shredded (optional) (35g)
Toppings (optional as desired)
- ½ cup tomatoes, diced (100g)
- ½ cup shredded cheese (55g)
- ½ cup avocado, diced (75g)
- ½ cup cilantro, chopped (10g)
- ½ cup red onion, diced (80g)
- 1 batch Lime Crema (or plain sour cream)
Instructions
- Preheat the oven to 400F. Line a baking sheet with aluminum foil, spray with cooking spray, and place your salmon filets on the aluminum foil skin side down. Season the fish liberally with the spice mix.
- Prepare the slaw while you wait for the oven. Whisk together the sauce ingredients in a large mixing bowl (one size bigger than you think you need). Add the cabbage, cilantro, green onions, and any remaining ingredients and toss. Set aside.
- Bake the salmon in the oven for 10 minutes on the dot. Set the timer!
- Prepare the toppings – toast the tortillas on a griddle (or over the flame of a gas stove), dice tomatoes, shred cheese, dice avocado, chop cilantro… You can even make Lime Crema (so, SO good!).
- When the salmon is done, break off bits of salmon filet and tuck them inside a tortilla. Top with slaw and toppings as desired. You can do this individually, or let the family serve themselves at the counter!
Notes
- Salmon isn’t the best leftover… so I recommend making it fresh for dinner.
- All the other ingredients make GREAT leftovers! I almost always make a double batch of coleslaw and prep extra toppings so we can have tacos (or quesadillas) another night of the week.
- Slow Cooker Chicken Fajitas are a great option for a nearly hands-free dinner!
- Adjust the level of heat by increasing or decreasing the cayenne pepper.
- Swap Taco Seasoning or Fajita Seasoning for the spice blend mix below. If you do this, I still recommend adding the chili powder for extra flavor.
Nutrition information below is calculated only for the salmon filling and does not include the slaw or tortillas.
I made this but I used rockfish and made fresh pico with lots of cilantro and lime put crunchy lettuce and made your lime crema it was fantastic I will try the slaw next time thank you for the recipe
This recipe looks really tasty! But it looks like most of the ingredients (and amounts) are missing from the recipe (salmon, coleslaw ingredients…). I’d love to try the recipe when it is completed!
I cut the seasoning recipe in half and it easily covered 6 small fillets.
Don’t skip the slaw it made this dish! Also I didn’t care for the Greek yogurt in it, next time I’ll use mayo and sour cream
Hi Sarah!
Thank you for sharing! We’re glad you liked it. 🙂
It seems like the salmon ingredient is missing. how many fillets would this work for? Thanks!