Salmon Tacos
Posted: 05/18/23
Updated: 07/05/23
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Full of bright, fresh, tangy flavors and lots of protein, these quick & easy salmon tacos are a light and refreshing way to enjoy this flaky fish. Featuring a simple spice-rubbed salmon fillet, baked to perfection then topped with a citrusy homemade slaw and a slightly-sweet mango salsa.
🐟 What Makes This Recipe So Good
- There’s so much incredible flavor in this dish, I don’t even know where to begin! The salmon fillet is rubbed with a chili powder & paprika spice blend. The cabbage slaw is elevated with fresh lime juice. The mango salsa? Oh, the mango salsa. It’s made with mango, avocado, red onion, jalapeño, cilantro, lime juice, AND lime zest. So many simple ingredients that play off each other beautifully. These incredibly layered salmon tacos are guaranteed to please your palate.
- Aside from all the flavor, one of my favorite things about salmon tacos is how ridiculously quick and easy they are. The salmon is baked in the oven rather than pan-seared, so it’s super hands-off. Both the slaw and the salsa just need to be mixed up. Then you assemble it all in a tortilla or a lettuce cup, and voila! Dinner’s ready in less than 30 minutes.
👩🏼🍳 Chef’s Tips
- Be careful not to over-bake the salmon. An internal meat thermometer is the best way to tell just how “done” the fillet is. There are visual cues, but the thermometer’s much more reliable than eyeballing things. How long the salmon is in the oven will depend entirely on your preferred doneness, though I don’t recommend using rare or well-done salmon in these tacos.
- Warm tortillas can make a big difference in the overall taste and texture of your tacos! My favorite warming method is to use a gas flame, but you can easily warm them in the microwave or in a skillet instead. The key is to keep them covered with damp paper towels or a damp kitchen towel so they retain heat and moisture.
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Salmon Tacos
Tender, beautifully seasoned salmon, bright mango salsa, and a tangy homemade coleslaw make for the best salmon tacos you've ever had!
tacos
Ingredients
For the Slaw
- 1 small head cabbage green or purple, finely shredded; approximately 4-6 cups
- 1 tablespoon fresh lime juice juice from approximately half of 1 medium lime
- ¼ cup white wine vinegar or white vinegar, apple cider vinegar, or lime juice
- ½ teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
For the Salmon
- 1 24-ounce boneless salmon fillet 1 ½ pounds boneless salmon
- 2 teaspoons chili powder more or less to taste
- 1 teaspoon paprika more or less to taste
- 1 teaspoon salt more or less to taste
For the Mango Salsa
- 1 large avocado pit removed, peeled, diced; approximately 1 ¼ cups
- 1 large mango pit removed, peeled, diced; approximately 1 cup
- 1 small jalapeño pepper stem removed, seeds removed, pepper finely diced
- 1 cup finely chopped cilantro
- ½ cup diced red onion
- 1 tablespoon fresh lime juice juice from approximately half of 1 medium lime
- 1 teaspoon fresh lime zest
Serving Suggestions (All Optional)
- 8 8-inch flour tortillas or 8-inch corn tortillas
- tortilla chips
Equipment
- Medium mixing bowl with lid, or plastic wrap to cover
- Oven
- large baking dish
- Parchment paper
- Internal meat thermometer
- Medium mixing bowl
- Silicone spatula
- taco holder optional
- Fork
- serving platter or serving plates
Instructions
For the Slaw
- Add 1 small head cabbage, 1 tablespoon fresh lime juice, ¼ cup white wine vinegar, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper to medium mixing bowl. Toss ingredients together until well incorporated.
- Cover bowl and refrigerate at least 15 minutes.
For the Salmon
- Preheat oven to 425° Fahrenheit. Line large baking dish with parchment paper, then place 1 24-ounce boneless salmon fillet skin-side down on paper.
- Sprinkle 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon salt evenly onto salmon fillet, coating salmon thoroughly.
- Place baking dish in preheated oven. Bake 10 to 12 minutes or until salmon reaches at least 120° Fahrenheit (see Notes) when checked with internal meat thermometer.
- Once desired doneness is achieved, carefully remove baking dish from oven and set aside. Let salmon rest in pan 5 minutes.
For the Mango Salsa
- While salmon bakes, add 1 large avocado, 1 large mango, 1 small jalapeño pepper, 1 cup finely chopped cilantro, ½ cup diced red onion, 1 tablespoon fresh lime juice, and 1 teaspoon fresh lime zest to medium mixing bowl.
- Gently toss or fold ingredients until well combined. Be careful not to mash avocado or stir too vigorously.
To Assemble Tacos
- If desired, warm tortillas (see Notes), then lay tortillas out on flat surface or place tortillas in taco holder.
- Carefully flake salmon with fork until satisfied with size of salmon pieces. Place equal amounts of flaked salmon on top of tortillas.
- Top salmon with slaw and salsa to taste. Serve tacos immediately with side of tortilla chips if desired.
Notes
- Jalapeño: For a very mild salsa, omit the jalapeño entirely. For a slight kick, use the jalapeño seeds in your salsa along with the actual pepper.
- Make it Gluten Free: Use corn tortillas, lettuce cups, or gluten-free flour tortillas.
- Make it Low Carb: Use low-carb tortillas or lettuce cups.
- Leftovers: Refrigerate each prepared component separately in airtight containers. If stored properly, leftovers will keep up to 4 days. Reheat salmon in the microwave (1 minute) or in the oven (400° Fahrenheit for 5 minutes). Assemble tacos just before serving.
- For a creamy component, pair these salmon tacos with an easy fish taco sauce.
Salmon Internal Temperature Guide
- Medium-Rare: 115° to 120°F
- Medium: 120° to 125°F
- Medium-Well: 125° to 140°F
- Well Done: 140° to 150°F
Warming the Tortillas
- Microwave: Cover microwave-safe plate with damp paper towel, then place one tortilla on top of paper towel. Repeat layers, alternating tortillas and paper towels, ending with damp paper towel on top. Place plate in microwave and microwave 30-60 seconds. Remove from microwave and carefully assemble tacos.
- Skillet: Heat medium or large skillet over medium heat, then add one tortilla to skillet and cook 15 seconds or until light brown spots appear on bottom side. Flip tortilla over and cook another 15 seconds, then transfer to plate and cover with damp paper towel or damp kitchen towel to retain heat. Repeat until all tortillas have been warmed, then assemble tacos.
Nutrition Information
Serving: 1taco (flour tortilla, with slaw and salsa) | Calories: 335kcal | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Total Carbs: 34g | Fiber: 5g | Sugar: 7g | Net Carbs: 29g | Vitamin C: 29mg | Cholesterol: 47mg | Sodium: 902mg | Potassium: 745mg | Calcium: 128mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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