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There’s something magical about fish tacos—the flaky fish, zesty toppings, and soft tortilla hugging it all together. But when you swap the usual white fish for rich, flavorful salmon, it’s a game-changer. These Salmon Fish Tacos are vibrant, satisfying, and come together in about 30 minutes.

Why You’ll Love This Salmon Fish Tacos

Incredible flavor & texture: Flaky salmon, crisp slaw, and creamy sauce create a perfect bite.
Quick & easy: Ready in 30 minutes—fancy enough for guests, easy enough for Tuesday.
Endlessly customizable: Swap herbs, tortillas, or heat level to make it your own.
Light yet satisfying: Healthy fats and fresh veggies leave you nourished and happy.

Ingredients & Tools

450 g skinless salmon fillet, cut into 2.5 cm chunks
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt, plus more to taste
1/8 tsp black pepper
200 g red cabbage, thinly sliced
1 small red onion, thinly sliced
1 jalapeño, seeds removed and finely diced (optional)
Juice of 1 lime
2 tbsp chopped fresh cilantro
120 ml Greek yogurt or sour cream
2 tbsp mayonnaise
1 small garlic clove, minced
8 small flour or corn tortillas
1 avocado, sliced, for serving
Lime wedges, for serving

Tools: A large non-stick skillet, a medium mixing bowl, a small mixing bowl, a sharp knife, and a cutting board.

Notes: A little goes a long way with the spices—they create a beautiful crust without overpowering the salmon. Fresh lime juice is non-negotiable for brightness.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	18 g
Carbs:	35 g
Fiber:	6 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

What’s the best salmon to use? I prefer skinless, boneless salmon fillets for ease. Look for a firm, bright pink piece with no fishy smell. You can use Atlantic or Sockeye—both work wonderfully here.
Can I make the slaw ahead of time? Absolutely! In fact, letting it sit for 15-20 minutes before serving allows the cabbage to soften slightly and the flavors to meld beautifully. Just hold off on adding the cilantro until you’re ready to serve.
Don’t skip warming the tortillas. It makes a world of difference, I promise. A warm tortilla is more pliable and has a much better flavor and texture than one straight from the package.
How spicy are these tacos? With the spice blend as written, they have a mild, smoky heat. The jalapeño in the slaw is optional for a reason—add it if you like a kick, or leave it out for a totally mild experience.

How to Make Salmon Fish Tacos

Step 1: First, let’s get the salmon ready. Pat your salmon chunks completely dry with a paper towel—this is key for getting a nice sear and not steaming the fish. In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil over the salmon pieces, then sprinkle the spice mix over them, tossing gently with your hands to coat every piece evenly. You’ll notice the salmon will already smell amazing.

Step 2: While the salmon is marinating in its spices for a minute, make the slaw. In your medium bowl, combine the thinly sliced red cabbage, red onion, and the diced jalapeño if you’re using it. Squeeze the juice of one whole lime over the vegetables, add the chopped cilantro, and a tiny pinch of salt. Toss everything together until it’s well combined. The lime juice will start to slightly wilt the cabbage, which is exactly what you want—it makes it more tender and flavorful.

Step 3: Now, for the creamy sauce. In your small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, and that one minced garlic clove. Season with a small pinch of salt. Give it a taste—it should be tangy, creamy, and a little garlicky. If it feels too thick, you can thin it out with a teaspoon of water or a tiny bit more lime juice. Set this aside.

Step 4: Time to cook the salmon! Heat your large non-stick skillet over medium-high heat. You don’t need extra oil as the salmon was already oiled. Once the pan is hot, carefully add the salmon pieces in a single layer. Let them cook undisturbed for 2-3 minutes, until a beautiful golden-brown crust forms on the bottom. The trick is not to move them around—just let them be.

Step 5: Gently flip the salmon pieces. They should release easily from the pan. Cook for another 1-2 minutes on the second side. You’re aiming for the salmon to be just cooked through and flaky, but still very moist. It will continue to cook a little after you take it off the heat, so it’s okay if it’s slightly translucent in the very center. Remove the pan from the heat.

Step 6: While the salmon is cooking, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet, or wrapped in a damp paper towel and heated in the microwave for 20-30 seconds. You want them warm and pliable.

Step 7: Now for the best part—assembly! Lay a warm tortilla flat. Place a few chunks of the warm, spiced salmon in the center. Top with a generous handful of the vibrant red cabbage slaw. Drizzle with that cool, creamy sauce you made. Finally, add a couple slices of creamy avocado. Serve immediately with lime wedges on the side for an extra squeeze of brightness.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon (without slaw/sauce) for up to 1 month.
Reviving: Reheat salmon gently in a skillet; warm tortillas just before serving.

Serving Suggestions

Complementary Dishes

Mexican Street Corn (Esquites) — The charred, cheesy, creamy corn is a classic pairing that brings a smoky-sweet element to the table, complementing the spices in the salmon perfectly.
Black Bean and Corn Salad — A cold, zesty salad adds another layer of texture and makes the meal feel more complete and hearty without much extra work.
Cilantro-Lime Rice — For those who want to turn their tacos into a burrito bowl situation, this fragrant rice is the perfect base to soak up all the delicious sauces.

Drinks

A Crisp Mexican Lager — The light, clean taste of a cold lager cuts through the richness of the salmon and cleanses the palate beautifully between bites.
Classic Margarita — The sharp tang of lime and tequila is a match made in heaven with the spicy, smoky flavors of the taco. It’s a celebratory pairing.
Sparkling Water with Lime — A simple, refreshing non-alcoholic option that provides the bubbles and citrus to balance the meal without any added sweetness.

Something Sweet

Mango Sorbet — The pure, fruity sweetness and bright acidity of mango is a fantastic, light way to finish the meal and contrast the savory spices.
Churros with Chocolate Sauce — For a truly indulgent end, you can’t beat warm, cinnamony churros dipped in rich chocolate. It’s a fun, festive classic.
Lime and Coconut Paletas — These Mexican ice pops are creamy, tart, and refreshing—a little taste of the tropics that echoes the lime in the tacos.

Top Mistakes to Avoid

Overcooking the salmon. Salmon cooks quickly and can go from moist and flaky to dry and chalky in a matter of a minute. Remember, it will continue to cook after you take it off the heat, so err on the side of slightly underdone.
Skipping the tortilla warming step. A cold tortilla is often stiff and can tear easily. Warming them makes them soft, pliable, and much more flavorful. It’s a small step with a huge payoff.
Making the slaw too far in advance. While a little resting time is good, making it hours ahead can make it watery and sad. For the best texture, aim to make it no more than an hour before serving.
Overfilling the tacos. It’s tempting to load them up, but an overstuffed taco is a messy taco that falls apart. Be generous, but leave a little border so you can actually fold it and take a proper bite.

Expert Tips

Tip: For an extra flavor boost, toast your spices. Before mixing them with the oil for the salmon, warm the dry spices in a dry skillet for 30-60 seconds until fragrant. This deepens their flavor profile immensely.
Tip: Get creative with your sauce! Stir in some chipotle in adobo for a smoky heat, or add a handful of fresh herbs like dill or chives for a different aromatic note.
Tip: If you have time, let the spice-rubbed salmon sit for 10-15 minutes before cooking. This allows the spices to penetrate the fish a little more, resulting in a deeper, more developed flavor.
Tip: For a textural contrast, try serving the tacos with both the creamy sauce and a bottle of your favorite hot sauce on the side. This lets everyone customize their heat level and adds another dimension.

FAQs

Can I use a different type of fish?
You absolutely can! While salmon is the star here for its richness, firm white fish like cod, halibut, or mahi-mahi work very well. Just adjust the cooking time accordingly, as thinner fillets will cook even faster. The key is to use a fish that holds its shape when cooked and won’t fall apart completely in the taco.

How do I store and reheat leftovers?
Store all the components separately in airtight containers in the fridge for up to 2 days. The salmon is best reheated gently in a skillet over low heat or in the microwave at a low power setting to prevent it from drying out. The slaw and tortillas are best served fresh, but the slaw will keep, albeit a bit softer.

Is there a way to make this gluten-free?
Easily! Just use 100% corn tortillas (check the label to ensure they’re certified gluten-free) and double-check that your spice blend doesn’t contain any hidden gluten. All the other core ingredients are naturally gluten-free, making this a simple swap.

My salmon skin is still on. Can I cook it with the skin?
You can, but I’d recommend removing it for tacos. It’s easier to cut into chunks without the skin, and the texture of cooked salmon skin inside a soft taco can be a bit chewy and unpleasant. If you love crispy skin, you could cook it separately as a chef’s snack!

Can I bake the salmon instead of pan-searing it?
Yes, baking is a great hands-off method. Arrange the spice-rubbed salmon chunks on a parchment-lined baking sheet and bake at 200°C for about 8-12 minutes, or until cooked through. You won’t get the same seared crust, but the flavor will still be fantastic.

Salmon Fish Tacos

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 4

Total Time 25 minutes

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Make the best Salmon Fish Tacos in just 30 minutes! Flaky salmon, crisp slaw, and creamy sauce create the perfect bite. Get the easy recipe now!

Ingredients

For the salmon and spice rub:

450 g skinless salmon fillet (cut into 2.5 cm chunks)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt (plus more to taste)
1/8 tsp black pepper

For the slaw:

200 g red cabbage (thinly sliced)
1 small red onion (thinly sliced)
1 jalapeño (seeds removed and finely diced (optional))
Juice of 1 lime
2 tbsp chopped fresh cilantro

For the creamy sauce:

120 ml Greek yogurt or sour cream
2 tbsp mayonnaise
1 small garlic clove (minced)

For assembly and serving:

8 small flour or corn tortillas
1 avocado (sliced, for serving)
Lime wedges (for serving)

Instructions

01
First, let’s get the salmon ready. Pat your salmon chunks completely dry with a paper towel—this is key for getting a nice sear and not steaming the fish. In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil over the salmon pieces, then sprinkle the spice mix over them, tossing gently with your hands to coat every piece evenly. You’ll notice the salmon will already smell amazing.
02
While the salmon is marinating in its spices for a minute, make the slaw. In your medium bowl, combine the thinly sliced red cabbage, red onion, and the diced jalapeño if you’re using it. Squeeze the juice of one whole lime over the vegetables, add the chopped cilantro, and a tiny pinch of salt. Toss everything together until it’s well combined. The lime juice will start to slightly wilt the cabbage, which is exactly what you want—it makes it more tender and flavorful.
03
Now, for the creamy sauce. In your small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, and that one minced garlic clove. Season with a small pinch of salt. Give it a taste—it should be tangy, creamy, and a little garlicky. If it feels too thick, you can thin it out with a teaspoon of water or a tiny bit more lime juice. Set this aside.
04
Time to cook the salmon! Heat your large non-stick skillet over medium-high heat. You don’t need extra oil as the salmon was already oiled. Once the pan is hot, carefully add the salmon pieces in a single layer. Let them cook undisturbed for 2-3 minutes, until a beautiful golden-brown crust forms on the bottom. The trick is not to move them around—just let them be.
05
Gently flip the salmon pieces. They should release easily from the pan. Cook for another 1-2 minutes on the second side. You’re aiming for the salmon to be just cooked through and flaky, but still very moist. It will continue to cook a little after you take it off the heat, so it’s okay if it’s slightly translucent in the very center. Remove the pan from the heat.
06
While the salmon is cooking, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (using tongs!), in a dry skillet, or wrapped in a damp paper towel and heated in the microwave for 20-30 seconds. You want them warm and pliable.
07
Now for the best part—assembly! Lay a warm tortilla flat. Place a few chunks of the warm, spiced salmon in the center. Top with a generous handful of the vibrant red cabbage slaw. Drizzle with that cool, creamy sauce you made. Finally, add a couple slices of creamy avocado. Serve immediately with lime wedges on the side for an extra squeeze of brightness.