These salmon tacos with cabbage slaw are a fresh, impressive twist on taco night that comes together in under 30 minutes. Flaky, spice-rubbed salmon is topped with a bright, crunchy slaw and creamy sauce for a flavor explosion. This salmon tacos recipe is a total crowd-pleaser that feels special but is incredibly easy to make.
Why You’ll Love This Salmon Tacos with Cabbage Slaw
- Flavor explosion: Warm spices, tangy slaw, and creamy sauce create an incredible bite.
- Healthy & light: Salmon provides lean protein and good fats, while the slaw adds fresh crunch.
- Versatile: Easily adjust spice levels, herbs, or tortillas to suit your taste.
- Crowd-pleaser: Fun, interactive, and perfect for family dinners or entertaining.
Ingredients & Tools
For the Salmon:
- 450 g skinless salmon fillet
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- To taste salt and black pepper
For the Cabbage Slaw:
- 250 g shredded red cabbage
- 50 g shredded carrots
- 2 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro
- 1 tsp honey or agave
- Pinch of salt
For the Creamy Sauce & Assembly:
- 120 g Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce (like Sriracha)
- 8 small flour or corn tortillas
- For garnish: extra cilantro, lime wedges, sliced avocado
Tools: A medium mixing bowl, a small bowl for the sauce, a baking sheet, and a good skillet or non-stick pan.
Notes: Don’t stress if you’re missing one spice—the blend is forgiving. The real stars are the fresh salmon and that crunchy, quick-pickled slaw.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
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: Gently reheat salmon in a low oven; serve slaw cold with fresh tortillas.
Serving Suggestions
Complementary Dishes
- Black Bean and Corn Salad — The sweet corn and earthy beans are a classic pairing that adds heft and a different texture to your taco spread.
- Cilantro-Lime Rice — For those who want to turn their tacos into a burrito bowl situation, this fragrant rice is the perfect base.
- Grilled Street Corn (Esquites) — The smoky, cheesy, tangy flavors of elote are a match made in heaven with the spiced salmon.
Drinks
- A Crisp Mexican Lager — The light, bubbly beer cuts through the richness of the salmon and cleanses the palate perfectly between bites.
- Classic Margarita — The sharp citrus and tequila notes highlight the lime in the slaw and sauce, creating a fantastic flavor synergy.
- Sparkling Water with Lime — A simple, refreshing non-alcoholic option that still provides the bubbly contrast and a hint of citrus.
Something Sweet
- Mango Sorbet — The tropical, fruity finish is light and refreshing, and it doesn’t overpower the delicate flavors of the tacos.
- Churros with Chocolate Sauce — For a truly indulgent end to the meal, the warm cinnamon sugar and rich chocolate are an unforgettable combo.
- Lime and Coconut Paletas — These Mexican ice pops are creamy, tangy, and the ultimate cool-down on a warm evening.
Before You Start: Tips & Ingredient Notes
- What’s the best salmon to use? Look for skinless, center-cut fillets if you can. They tend to be a more even thickness, which means they’ll cook through perfectly without the thinner ends drying out.
- Can I make the slaw ahead of time? Absolutely! In fact, letting it sit for 15-20 minutes before serving helps the cabbage soften slightly and the flavors meld together beautifully. Just don’t add the cilantro until the last minute to keep it fresh.
- Why use both chili powder and smoked paprika? The chili powder gives a gentle heat and depth, while the smoked paprika adds that irresistible, subtle smokiness that makes the salmon taste like it came straight from a grill.
- What if I don’t have Greek yogurt? Sour cream is a fantastic 1:1 substitute for the creamy sauce. You could even use a thinned-out mayonnaise or a dairy-free yogurt if that’s what you have on hand.
How to Make Salmon Tacos with Cabbage Slaw
Step 1: Prepare the Slaw. In your medium mixing bowl, combine the shredded red cabbage, shredded carrots, 2 tablespoons of lime juice, 1 teaspoon of honey, and a pinch of salt. Toss everything together really well—you want every strand of cabbage to get a little kiss of that lime. Stir in the chopped cilantro. Set this aside while you cook the salmon; this resting time allows the cabbage to wilt just a touch and become even more flavorful.
Step 2: Mix the Spice Rub and Season the Salmon. Pat the salmon fillet completely dry with a paper towel—this is key for getting a nice sear and not steaming the fish. In a small dish, mix together the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Drizzle the olive oil over the salmon, then rub the spice mixture evenly over all sides. You’ll notice the color becomes a deep, beautiful red. Season generously with salt and black pepper.
Step 3: Cook the Salmon. Heat a skillet over medium-high heat. Once it’s hot, place the salmon in the pan. Cook for about 4-5 minutes on the first side, until a golden-brown crust forms. You should hear a nice sizzle when it hits the pan. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should read 145°F (63°C). Transfer the salmon to a clean plate and let it rest for a minute.
Step 4: Make the Creamy Sauce & Warm the Tortillas. While the salmon rests, whisk together the Greek yogurt, 1 tablespoon of lime juice, and hot sauce in a small bowl until it’s smooth and creamy. Taste it and adjust the heat or acidity to your liking. Now, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (watch them carefully!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 20-30 seconds. Warm tortillas are flexible and so much more delicious.
Step 5: Assemble Your Tacos. This is the fun part! Flake the rested salmon into large, beautiful chunks using a fork. For each taco, place a warm tortilla
Salmon Tacos With Cabbage Slaw
Make delicious Salmon Tacos with Cabbage Slaw in under 30 minutes! A healthy, flavor-packed meal perfect for weeknights. Get the easy recipe here!
Ingredients
For the Salmon:
-
450 g skinless salmon fillet
-
1 tbsp olive oil
-
1 tsp chili powder
-
1/2 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/4 tsp garlic powder
-
1/4 tsp onion powder
-
salt and black pepper (To taste)
For the Cabbage Slaw:
-
250 g shredded red cabbage
-
50 g shredded carrots
-
2 tbsp fresh lime juice
-
1 tbsp chopped fresh cilantro
-
1 tsp honey or agave
-
Pinch salt
For the Creamy Sauce & Assembly:
-
120 g Greek yogurt or sour cream
-
1 tbsp lime juice
-
1 tsp hot sauce (like Sriracha)
-
8 small flour or corn tortillas
-
extra cilantro, lime wedges, sliced avocado (For garnish)
Instructions
-
In your medium mixing bowl, combine the shredded red cabbage, shredded carrots, 2 tablespoons of lime juice, 1 teaspoon of honey, and a pinch of salt. Toss everything together really well—you want every strand of cabbage to get a little kiss of that lime. Stir in the chopped cilantro. Set this aside while you cook the salmon; this resting time allows the cabbage to wilt just a touch and become even more flavorful.01
-
Pat the salmon fillet completely dry with a paper towel—this is key for getting a nice sear and not steaming the fish. In a small dish, mix together the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Drizzle the olive oil over the salmon, then rub the spice mixture evenly over all sides. You’ll notice the color becomes a deep, beautiful red. Season generously with salt and black pepper.02
-
Heat a skillet over medium-high heat. Once it’s hot, place the salmon in the pan. Cook for about 4-5 minutes on the first side, until a golden-brown crust forms. You should hear a nice sizzle when it hits the pan. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should read 145°F (63°C). Transfer the salmon to a clean plate and let it rest for a minute.03
-
While the salmon rests, whisk together the Greek yogurt, 1 tablespoon of lime juice, and hot sauce in a small bowl until it’s smooth and creamy. Taste it and adjust the heat or acidity to your liking. Now, warm your tortillas. You can do this directly over a low gas flame for a few seconds per side (watch them carefully!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 20-30 seconds. Warm tortillas are flexible and so much more delicious.04
-
This is the fun part! Flake the rested salmon into large, beautiful chunks using a fork. For each taco, place a warm tortilla05
