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–+ servings
4 salmon tacos topped with slaw and mango salsa on an oval platter.

Salmon Tacos

easyhealthyrecipes.com/salmon-tacos/
Tender, beautifully seasoned salmon, bright mango salsa, and a tangy homemade coleslaw make for the best salmon tacos you've ever had!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Recipe makes approximately 8 tacos

Equipment Needed

  • 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)

Ingredients Needed

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

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.
    Simple homemade slaw with shredded cabbage in a medium glass mixing bowl.
  • 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.
    Seasoned salmon fillet on a baking sheet lined with parchment paper.
  • 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.
    Avocado mango salsa in a glass mixing bowl.

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.
    Assembled salmon tacos on a sheet of parchment paper.

Recipe 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 Info (Approximate)

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