salmon tacos recipe

Salmon fillets are rubbed with a simple spice blend then pan seared until beautifully browned. From there salmon is flaked and served over warmed tortillas with a simple citrusy cabbage slaw. They are unbelievably delicious!

Salmon Tacos

salmon

(and black pepper)

tsp chili powder*

tsp cumin

olive oil

(6-inch) corn tortillas, (warmed**)

(slightly packed) finely shredded cabbage (or coleslaw mix)

mayonnaise

lime

lime juice

tsp honey

cilantro

tsp minced garlic ((1 small clove))

Queso fresco (or shredded moneterey jack cheese)

Fresh diced pineapple, (mango,

Diced red onion

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.

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

Salmon Tacos Recipe

cabbage ((200 grams))

lime juice ((60 milliliters))

salt

cumin

chili powder

garlic powder

black pepper

(6-ounce 170 grams) salmon filets

corn tortillas (warmed)

avocado

mango

Lime wedges (for serving)

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

For the Taco Slaw:

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.

For the Tacos:

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Salmon Tacos Recipe

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The most viewed salmon tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmon Tacos

Salmon Tacos Recipe

The most viewed salmon tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine