Categorized:

  • Main Dish
  • Mexican and Southwestern
  • Seafood

Tagged:

  • cabbage
  • chili powder
  • cumin
  • garlic
  • honey
  • limes
  • mayonnaise
  • queso fresco
  • salmon
  • tortillas
Close up photo of flaked seared salmon taco. - 1

Salmon Tacos

Ingredients

  • 1 1/4 lbs skinless salmon (about 1-inch thick), cut into 3 fillets
  • Salt and freshly ground black pepper
  • 1 1/2 tsp chili powder*
  • 3/4 tsp ground cumin
  • 1 Tbsp olive oil
  • 10 (6-inch) corn tortillas, warmed**

Taco slaw

  • 3 cups (slightly packed) finely shredded cabbage or coleslaw mix
  • 1/4 cup mayonnaise
  • 1 tsp lime zest
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 tsp honey
  • 1/3 cup chopped cilantro
  • 3/4 tsp minced garlic (1 small clove)

Optional Toppings

  • Queso fresco or shredded moneterey jack cheese
  • Fresh diced pineapple, mango, or avocado
  • Diced red onion

Instructions

  • Heat olive oil in a 12-inch skillet over medium-high heat (a heavy non-stick skillet works well or for more blackening use a cast iron skillet).
  • Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle and rub both sides with chili powder and cumin.
  • Sear in skillet about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.
  • While salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, lime zest, lime juice, honey, cilantro and garlic. Season with salt and pepper to taste.
  • Flake cooked fish into bite size chunks (I just use a knife and spoon, a fork works too).
  • Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.

Notes

  • *For a spicy salmon substitute regular chili powder with 1 1/2 tsp chipotle chili powder, or for a slightly smokey flavor you can use 1 1/2 tsp ancho chili powder in place of regular plus 1/2 tsp smoked paprika.
  • **Here’s how I prefer to heat the tortillas: Preheat a 12-inch non-stick skillet over medium heat. Add about 1 Tbsp olive oil and tilt to coat pan. Add 3 tortillas at a time to pan (in a single layer) and swirl in oil (using tongs) then quickly turn and coat with a little oil. Let cook on each side until light golden brown spots appear. Transfer to paper towels to drain. Reduce burner temp as needed.
  • Nutrition estimate is per 2 tacos, does not include optional toppings.

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