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–+ servings
Four salmon tacos on a serving platter.
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5 from 1 vote

Salmon Tacos with Coleslaw

Fresh and zesty salmon tacos with delicious coleslaw, avocado and spicy chipotle lime sauce. A vibrant, healthy taco recipe the whole family will love!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Tacos
Cuisine: Mexican
Servings: 6 to 10 Tacos
Calories: 194kcal
Author: Julia

Ingredients

Salmon:

  • 1 pound 16 ounces fresh salmon
  • 2 tsp avocado oil or olive oil
  • ¾ tsp sea salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper

Cabbage Coleslaw:

  • 2 cups green cabbage thinly sliced
  • 2 cups red cabbage thinly sliced
  • 1 cup grated carrot
  • ½ cup plain Greek yogurt
  • 3 Tbsp fresh lime juice
  • 1 tsp sea salt

Chipotle Lime Sauce:

  • ½ cup plain Greek yogurt*
  • 4 to 6 chipotle peppers in adobo sauce finely chopped
  • 1 Tbsp fresh lime juice
  • 2 tsp pure maple syrup optional

For the Tacos:

  • 6 to 10 corn tortillas
  • 1 to 2 large avocados sliced
  • ½ cup fresh cilantro chopped
  • Lime wedges for serving

Instructions

Cook the Salmon:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Pat the salmon dry with a paper towel, then transfer it to a large baking dish.
  • Coat the salmon with avocado oil (or olive oil), then sprinkle with sea salt, paprika, garlic powder, and onion powder. Bake for 10 minutes, then change the oven setting to the High Broil setting and Broil for 5 to 10 minutes, or until the salmon is nice and crispy.
    Seasoned salmon ready to go into the oven.
  • The exact cook time depends on the thickness of the fish. Salmon is considered fully cooked when it has reached an internal temperature of 145 degrees Fahrenheit. You can insert an instant-read thermometer into the thickest part of the salmon filets to get an accurate temperature reading.
  • Allow the salmon to rest for 5 minutes, then chop it into strips or chunks for the tacos.
    Cooked salmon on a plate with two forks shredding it.
  • While the salmon is baking, you can prepare the cabbage slaw and the chipotle lime sauce.

Make the Slaw: 

  • Add all of the ingredients for the fish taco slaw to a mixing bowl and stir well until everything is combined. Taste the slaw for flavor and add more yogurt (or two tablespoons of mayo) for added creaminess if desired. Refrigerate until ready to use. The slaw is even better after it sits for a while, so if you’re able to prepare it in advance, I recommend doing so!
    Ingredients for coleslaw in a bowl with yogurt being added to it.

Make the Chipotle Lime Sauce:

  • Stir together the ingredients for the chipotle lime sauce in a small bowl until completely combined. Refrigerate until ready to use. 
    Bowl of greek yogurt with chipotle peppers being added to it
  • You can adjust the spice level of the sauce up or down using your desired amount of chipotle peppers.

Prepare the Tacos:

  • Heat the corn tortillas according to your preferred method. I like to heat them on the stove top over an open flame to get some dark char marks for flavor.
  • Load up warm tortillas with cabbage slaw, cooked salmon, and avocado slices. Drizzle with the chipotle lime sauce and sprinkle with fresh chopped cilantro. Serve with lime wedges and enjoy!

Notes

If you prefer cooking salmon in a skillet or frying pan, follow my Crispy Skillet Salmon. You can also use Cajun seasoning to make blackened salmon tacos.
Nutrition Facts are based on one taco, assuming you make a total of 8 tacos.
*You can use mayonnaise instead of yogurt in the slaw or use sour cream in the chipotle lime sauce instead of yogurt.

Nutrition

Serving: 1Taco (of 8) | Calories: 194kcal | Carbohydrates: 18g | Protein: 15g | Fat: 8g | Fiber: 4g | Sugar: 4g