Description
This easy salmon tacos recipe features tender, flaky salmon paired with a vibrant, crunchy purple cabbage slaw. It is a quick and healthy weeknight meal that can be on the table in under 30 minutes, perfect for busy families.
Ingredients
- 1 lb (450g) salmon fillets, skin-on or off
- 3 cups (240g) shredded purple cabbage, crisp (or green cabbage)
- 12 small corn or flour tortillas (use gluten-free for low-carb option)
- 0.25 cup (60ml) fresh lime juice, zesty
- 0.5 cup (120g) Greek yogurt (or mayo, or plant-based yogurt)
- 2 Tbsp (30ml) olive oil or avocado oil
- 1 Tbsp taco seasoning blend (or 0.5 tsp each of cumin, chili powder, and smoked paprika)
- 0.25 tsp chili powder (for sauce, optional)
- 0.25 cup (10g) fresh chopped cilantro
- 1 tsp (5ml) honey or maple syrup
- Salt and pepper, to taste
Instructions
- Prep the Slaw: In a medium bowl, thinly slice 3 cups (240g) purple cabbage until fine. Toss it with 2 Tbsp (30ml) lime juice, 1 Tbsp (15ml) olive oil, 1 tsp (5ml) honey, and a pinch of salt and pepper. Let it sit for 5-10 minutes while flavors meld and the cabbage softens slightly.
- Season the Salmon: Pat 1 lb (450g) salmon fillets very dry with paper towels. Sprinkle generously with 1 Tbsp taco seasoning, ensuring an even coating across all sides.
- Cook the Salmon: Heat 1 Tbsp (15ml) oil in a 10-inch skillet over medium-high heat until shimmering. Place the salmon skin-side down (if applicable) and cook for 4-6 minutes per side until the edges are golden and the fish flakes easily with a fork. (For a lighter option, you can bake the salmon on a sheet pan at 400°F (200°C) for 12-15 minutes until opaque and flaky.)
- Make the Sauce: In a small bowl, whisk 0.5 cup (120g) Greek yogurt with 2 Tbsp (30ml) lime juice, 0.25 tsp chili powder, and a dash of salt until smooth and creamy. Add a tiny splash of water if needed for pourable consistency.
- Assemble Tacos: Warm tortillas individually in a dry pan over medium heat for 20-30 seconds per side until pliable and lightly charred. Fill each warm tortilla with a portion of flaky salmon, top generously with the vibrant purple cabbage slaw, and drizzle with the creamy lime sauce. Garnish with fresh chopped cilantro for a final flourish.
Notes
Don’t overcook the salmon (it dries out quickly). Ensure your slaw is thinly sliced for best texture and crunch. Consider cod or shrimp for fish, or a dairy-free yogurt for the sauce. Bell peppers can be substituted for cabbage in the slaw. For extra flavor, sprinkle smoked paprika or chili powder on the salmon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg