Description
These Salmon Tacos are a healthy and flavorful way to enjoy fresh salmon. Flaky salmon, a vibrant slaw with a touch of heat, and creamy avocado come together in warm tortillas for a delicious and satisfying meal.
Ingredients
Units
Scale
For the Salmon:
- 1 pound fresh salmon fillet
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Slaw:
- 3/4 cup mayonnaise (see note)
- 1/3 cup sour cream
- 1–2 tablespoons sriracha sauce
- 1/2 tablespoon honey
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 3 cups finely shredded cabbage or coleslaw mix
- 1/3 cup chopped scallions
- 1/2 cup roughly chopped fresh cilantro
For Serving:
- 8 medium corn tortillas
- 1 large avocado, chopped or sliced
- Lime wedges
Instructions
- Prep Salmon: If possible, let the salmon sit at room temperature for 15-20 minutes before cooking.
- Make Slaw: In a large bowl, whisk together mayonnaise, sour cream, sriracha, honey, lime juice, and salt until smooth. Add shredded cabbage, scallions, and cilantro. Toss to coat and adjust seasoning to taste.
- Cook Salmon: Season salmon with chili powder, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Add salmon skin-side down and cook for 5 minutes. Reduce heat, flip, and cook for 2-4 minutes more, or until cooked through.
- Assemble Tacos: Remove skin from salmon (if desired) and break it into pieces. Warm tortillas. Fill each tortilla with salmon, slaw, and avocado. Serve with lime wedges.
Notes
- Yield: This recipe makes about 8 tacos.
- Slaw: Adjust the amount of mayonnaise in the slaw to your preference.
- Serving: Serve with your favorite taco toppings, such as salsa or hot sauce.
- Storage: Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 350kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
