Get ready to up-level your taco game with these fresh & spicy Salmon Tacos. Soft tortillas are filled with blackened salmon and a creamy cilantro cabbage slaw. Every bite is bursting with fresh and zesty flavors for the ultimate summertime meal.
These salmon tacos are easy, healthy, and so freaking delicious. Most of the time and effort comes from preparing the salmon and slaw so if needed, prep these ahead of time. Otherwise, it should only take 30 minutes from start to finish, an easy meal for whenever the taco cravings strike!
For more taco deliciousness, I highly recommend these Blackened Fish Tacos with Garlic Slaw. Tender, blackened tilapia filets are served over crisp + crunchy garlic slaw and wrapped in a warm tortilla. Just another fun (and delicious) way to enjoy tacos this summer!
Ingredients in Salmon Tacos
Salmon – Make sure to use a high-quality and fresh salmon filet for these tacos. You’ll be chopping the filet into 1-inch cubes before sauteing. This ensures the salmon is cooked through properly and makes it easier to eat in taco form!
Cayenne & Chili Powder – Two of my favorite spices that add a kick of heat to the dish. Feel free to use less (or leave out entirely) if you’re sensitive to spice.
Ground Cumin & Paprika – These spices add more of a flavor component and pair very well with the spiciness of the cayenne and chili powder.
Greek Yogurt – Make sure to use a plain, full-fat variety of greek yogurt. This will create a thick and creamy base for the slaw while adding a bit of tangy flavor.
Cilantro – One of my favorite herbs to pair with seafood, cilantro adds fresh & earthy flavor to the slaw.
Jalapeno – For a true kick of heat I always opt for the fresh hot pepper. Jalapenos are great for spice in recipes as well as for a garnish.
Mayo – Pairs well with the greek yogurt to create a creamy and tangy slaw. I love the flavor and quality of Primal Kitchen brand mayo + it’s made with avocado oil!
Green Cabbage – The base of every great slaw … thin sliced cabbage. I opted for green cabbage but you can also use red or a prepared cabbage to keep things easy. I prefer to cut my own that way I can slice it super fine for optimal texture and flavor absorption.
Tortillas – The ideal tortilla is soft with a slightly chewy texture, flexible so they don’t crack when wrapping, and does not have an overpowering flavor. I love the brand Siete for gluten-free tortillas!
Feta – An optional add-on that I highly, highly recommend. It adds a creamy and salty presence to the tacos that is simply amazing.
How to Make Spicy Salmon Tacos with Cilantro Slaw
- To a medium mixing bowl, add your cubed salmon. Top with avocado oil and sprinkle on chili powder, salt, cayenne, paprika, and lime zest. Stir until evenly coated and set aside to marinate for 20 – 30 minutes.
- Start on your slaw. To a small food processor or blender, add your greek yogurt, cilantro, jalapeno, garlic, mayo, fresh lime juice, salt, and black pepper. Blend until smooth, and set aside ~¼ cup of sauce for topping tacos.
- Add shredded green cabbage to a medium size mixing bowl and top with remaining jalapeno cilantro sauce.
- After the salmon has marinated, add 1 tbsp avocado oil to a large skillet and heat to medium. Cook for 2-3 minutes per side, or until browned and cooked through.
- Taco assembly – to each warmed tortilla, add jalapeno cilantro slaw and top with 3-4 pieces of cubed salmon. Top with feta, extra sauce, chopped cilantro and jalapeno slices. Serve immediately and enjoy!
How to Prepare Salmon
We’ve all been there when the filling to tortilla ratio is off balance and everything comes spilling out. This happens even more so when the filling ingredients are in large, harder to bite into sizes.
And that’s how these spicy salmon bites were born, out of frustration with messy tacos.
The first step to preparing the salmon is making sure to source a high-quality & fresh piece of fish. No amount of prep and seasoning will cover the taste of poor salmon!
After that, give the salmon filet a good look over to check for any missed bones. These can easily be removed with tweezers if needed. Rinse the filet with water then pat dry with paper towels. I recommend using a plastic cutting board for raw fish/meat so it doesn’t soak in and harbor any bacteria.
Use a sharp knife and cut the salmon into one-inch cubes. Toss the cubed salmon with the spices and oil then proceed with the recipe!
Preparing salmon can be simple and easy once you know how to do it. Just always make sure to clean your work area well after handling any raw fish and meat.
Jalapeno Cilantro Slaw
This fresh and creamy cilantro slaw adds the perfect touch of cooling flavor to these tacos. And while I love the recipe as is, there are some swaps you can make for ease or food allergies/preferences.
- To save time with slicing the cabbage, use a prepared coleslaw mix. Look for a brand that’s just thin-sliced cabbage (and maybe other veggies) without any additional dressings on it.
- To make this slaw dairy-free, substitute the greek yogurt for a vegan option. Kite Hill makes a great plant-based yogurt with similar flavor and texture to traditional. Otherwise any unsweetened, plain vegan yogurt would work as well.
- If you’re not a fan of traditional mayo, I use (and love) the brand Primal Kitchen for all my mayo needs. Their mayo is made with avocado oil and cage free eggs for a high quality flavor and healthy twist!
How To Store Salmon Tacos
As with any tacos, make sure to store the leftovers separately. The salmon bites and slaw should be in individual containers and will keep in the fridge for up to 4-5 days. Reheat the leftovers in a saute pan, add to a warm tortilla, and you’re set for a quick and easy meal!
For another fresh and healthy salmon meal to enjoy this summer, check out my Salmon Mint Quinoa Salad. A refreshing mix of crisp green beans, crunchy napa cabbage, baby spinach, nutty quinoa, and tender salmon served with a creamy homemade lemon dressing.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Spicy Salmon Tacos with Jalapeno Cilantro Slaw 🙂
Ingredients
Salmon:
- 1 lb fresh salmon cut into 1” cubes
- 2 tbsp avocado oil + more for cooking
- 2 tsp chili powder
- 1½ tsp kosher salt
- 1 tsp cayenne
- ½ tsp ground cumin
- ½ tsp paprika
- Zest from 1 lime
Jalapeno Cilantro Slaw:
- ½ cup full fat greek yogurt
- ½ cup fresh cilantro
- 1 jalapeno
- 2 garlic cloves
- 2 tbsp mayo
- 2 tbsp fresh lime juice
- 1 tsp salt
- 1 tsp black pepper
- 3-4 cups shredded green cabbage sliced very thin (~⅓ small head of cabbage)
Tacos:
- 6 -8, 6 ” tortillas warmed (I used Siete Cassava Tortillas)
- ½ cup feta crumbles
- ½ cup cilantro rough chopped
- 1 jalapeno cut into thin slices
Instructions
- To a medium mixing bowl, add your cubed salmon. Top with avocado oil and sprinkle on chili powder, salt, cayenne, paprika, and lime zest. Stir until evenly coated and set aside to marinate for 20 – 30 minutes.
- Start on your slaw. To a small food processor or blender, add your greek yogurt, cilantro, jalapeno, garlic, mayo, fresh lime juice, salt, and black pepper. Blend until smooth, and set aside ~¼ cup of sauce for topping tacos.
- Add shredded green cabbage to a medium-size mixing bowl and top with the remaining jalapeno cilantro sauce.
- After the salmon has marinated, add 1 tbsp avocado oil to a large skillet and heat to medium. Cook for 2-3 minutes per side, or until browned and cooked through.
- Taco assembly – to each warmed tortilla, add jalapeno cilantro slaw and top with 3-4 pieces of cubed salmon. Top with feta, extra sauce, chopped cilantro, and jalapeno slices. Serve immediately and enjoy!
Notes
- Sub coleslaw mix for the green cabbage if you don’t want to slice it yourself.
- Sub dairy-free plain yogurt and leave off feta crumbles to keep the recipe dairy-free.
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Freaking delicious!! And makes great leftovers. I used jicama ‘tortilla’ and gave it a nice added crunch!
Can I fry the salmon in an air fryer? If so, at what degrees and for how long?
I haven’t tried this in the air fryer but I would guess you’d want to do 400F for 8-10 minutes or until cooked through!