Salmon Tacos

Whether for lunch or dinner, I eat salmon tacos at least once a week. And this quick, nutritious meal comfortably sits among my top five salmon recipes. I pile the tortillas high with flakes of tender spice-rubbed salmon, and top the fish with a citrus-spiked creamy coleslaw, sliced radishes and jalapenos. If you’re like me and eat tacos often, invest in a tortilla press for making homemade corn tortillas whenever the mood strikes; the extra effort is worth the tastier tortillas. This salmon taco recipe takes less than 30 minutes to make from the time you whip up the coleslaw to the moment you scarf down your first bite.

Salmon Taco Ingredients

For the coleslaw

• Coleslaw mix: Made from finely shredded cabbage, angel hair coleslaw mix adds the perfect level of crunch to your taco topping.
• Yogurt: Plain Greek yogurt brings a tangy flavor and creamy texture to the coleslaw, while adding an extra protein boost.
• Cilantro: This aromatic herb is a favorite across Mexican cuisine, but if you’re not a fan, try substituting chopped celery leaves, parsley or Thai basil.
• Lime juice: Zesty, bright lime juice balances out the creamy richness of the yogurt and the sweetness of the honey.
• Honey: A touch of honey lends floral sweetness to the coleslaw.
• Seasonings: Freshly ground black pepper and a hefty pinch of salt tie the slaw together.

For the tacos

• Salmon: The different types of salmon all have various applications in the kitchen, but for tacos, we recommend king, Atlantic or sockeye salmon. Use whichever is most readily available to you. Either remove the skin from the salmon or leave it on (it’s chock-full of all sorts of nutrients from heart-healthy omega-3s to vitamins B and D, plus several minerals). For my fellow skin-on fans or folks looking to try it (yes, you can eat salmon skin!), be sure to crisp it up so it’s nice and crunchy.
• Spices: The combination of chili powder, cumin, garlic powder, pepper and salt is all you need. This combo will enhance the flavor of the salmon without overpowering it.
• Oil: Use a little extra virgin olive oil to saute the salmon.
• Tortillas: Corn tortillas are the classic choice for most taco recipes. Yellow or white corn tortillas are easier to find, but blue corn can be outstanding too. Like I mentioned above, you can make your own or buy store-bought corn tortillas.
• Garnishes: Put the finishing touches on your tacos with sliced radishes, jalapenos, extra cilantro and plenty of lime.

Directions

Step 1: Make the coleslaw

In a small bowl, combine the coleslaw mix, yogurt, cilantro, lime juice, honey, salt and pepper. Cover and refrigerate until it’s time to serve the tacos.

Step 2: Season and cook the salmon

Combine the chili powder, salt, cumin, garlic powder and pepper in a small bowl. Rub the spice mix over both sides of the salmon. Heat the oil in a large skillet over medium heat. Cook the salmon until it just begins to flake with a fork, for three to four minutes per side.

Step 3: Flake the salmon

Transfer the salmon to a cutting board. Gently flake the fish into bite-sized pieces.

Step 4: Assemble the tacos

Put the salmon in the tortillas, then top with coleslaw and any additional toppings.

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Salmon Taco Variations

• Try different toppings: Diced avocado, spicy mango pineapple salsa, pico de gallo, pickled red onions—there are loads of outrageously delicious extras you can use to zhuzh up your tacos.
• Bake the salmon: Instead of sauteeing them on the stove, bake the fillets at 350°F for 15 minutes or until completely cooked.
• Fire up the grill: Tossing the fillets onto the grill gives these salmon tacos a hard-to-resist smoky, charred flavor. Follow this grilled salmon recipe to ensure you don’t overcook your fish.

How to Store Salmon Tacos

The savvy home cook knows the best way to avoid soggy tacos is to store the different components separately. Transfer the cooled salmon to an airtight container. For maximum freshness, keep the coleslaw in a second airtight container. Wrap any leftover tortillas in storage wrap.

How long do salmon tacos last?

Cooked salmon keeps in the fridge for up to three days. Enjoy the coleslaw within four days. I like to refrigerate my tortillas, but they’re fine left at room temperature for a day or two. If stored in the fridge, tortillas will stay fresh for at least a week.

How do you reheat salmon tacos?

Slow reheating is the secret to succulent precooked salmon. Stick the fish in the oven at 300° for about 15 minutes or until it’s warmed through.

Can you make salmon tacos ahead of time?

Salmon tacos taste best when piping hot, but you can tackle certain steps in advance. Make the coleslaw up to a day before preparing the tacos, and mix and rub the spices into the cut salmon fillets. Stash them in an airtight container in the fridge for up to two days. Giving those fragrant warming spices extra time to work their magic on the fish makes your tacos tastier.

Salmon Taco Tips

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How do you warm tortillas for salmon tacos?

Microwavable tortilla warmers are the easiest way to heat corn tortillas for tacos. Pop the tortillas into the warmer and microwave them for 30 to 45 seconds. If you don’t have a tortilla warmer, the oven is your next best bet. Preheat the oven to 300°. Wrap the tortillas in foil and place them on the middle rack for 8 to 10 minutes or until they’re warmed.

Can you use flour tortillas for salmon tacos?

Absolutely! Whether you opt for flour or corn tortillas, you’re on the fast track for tasty tacos. Corn has a wonderful rich flavor, but flour tortillas are great for building hefty, stuffed tacos. If you want to up your game, try our easy three-ingredient homemade flour tortilla recipe.

How do you make air-fryer salmon tacos?

We love air-fryer recipes, and this salmon taco recipe readily adapts to the cooking appliance. Preheat the air-fryer to 400°. Prepare the coleslaw according to the recipe. Mix the spices, and season the fish. Cook the salmon for 8 to 10 minutes or until it’s easy to flake. Depending on the size of your air fryer, you may need to work in batches. Assemble the tacos and dig in!

What else can you serve with salmon tacos?

Keep things simple with homemade tortilla chips and guacamole or pico de gallo. Or, adorn your table with bowls of cilantro-lime rice and esquites (Mexican street corn salad). With the salmon tacos’ bright, zesty flavors and bold spice, Caesar salad or mixed greens tossed in copycat Chipotle vinaigrette make great pairings, too.