These Salmon Fish Tacos feature tender chili lime salmon bites with a crisp tangy coleslaw and a silky avocado crema wrapped in warm corn tortillas!
Ready in 20 minutes, these are the perfect quick and easy dinner that everyone will love!
Salmon Fish Tacos
Whenever we crave fish tacos want something lighter than fried Baja Fish Tacos, we make these Salmon Fish Tacos.
We love them with cold Passion Fruit Juice or some light beers, especially during heat waves when you want something that cooks in 10 minutes and feels refreshing to bite into!
These Salmon Fish Tacos are:
- Stuffed with tender chili lime salmon, coleslaw and avocado crema.
- Light and refreshing with some tang!
- Ready in 20 minutes.
- Weeknight and hot-summer-day friendly.
- Naturally gluten free.
Salmon Fish Tacos Ingredients
Salmon. Fresh or frozen and thawed. I like cooking it on the stovetop in a cast-iron because it takes under 10 minutes, no need to turn on the oven!
Olive oil, to cook the salmon.
Chili lime seasoning or chili powder, we love the warmth of chili and zest of lime for these tacos because it adds instant flavor and fun but you can also do just chili powder and add fresh lime juice when serving or even do salt and pepper only!
Coleslaw mix or purple cabbage, green cabbage and carrots if you prefer to make your own coleslaw from scratch! You can also just do one cabbage only but I like doing both for fun!
Sour cream, for the coleslaw OR you can do a lighter coleslaw and go for our Cilantro Lime Slaw for Fish Tacos which is dairy-free, no mayo, super light and refreshing!
Avocado, cilantro, lime juice, and jalapeño for the avocado crema or you can do our Chipotle Crema that we use for Baja Fish Tacos or our Avocado Hot Sauce for some spice, Colombian Green Sauce for a creamy cilantro drizzle or even just Lime Pickled Onions.
How to make Salmon Fish Tacos
STEP ONE: Cook the salmon. Pat the fish dry with paper towels. In a small bowl add the chili lime seasoning or chili powder and salt, gently rub in the mixture with your hands.
Pre-heat a cast-iron skillet over medium heat and add the olive oil, once hot, add the salmon skin side down and cook for 4-5 minutes then flip and cook for another 3-4 minutes. Remove from the skillet and rest for 2-3 minutes. Meanwhile, make the avocado crema.
STEP TWO: Make the avocado crema. In a blender, add the avocado, cilantro, jalapeño, lime juice, and salt. Blend until smooth then add a splash of water to make into a more pourable texture. Set aside.
STEP THREE: Make the coleslaw. In a small bowl, add the sour cream, lime juice, mustard, salt, and pepper and mix. In a large bowl, add the coleslaw mix, cilantro (if using), pour in the dressing and mix.
STEP FOUR: Heat the tortillas in a hot skillet (best if cast-iron), griddle or microwave. For the skillet or griddle (do not grease): heat over high heat for about 15 seconds per side then place onto a clean plate.
For the microwave: wrap a stack of 5-6 tortillas into a wet paper towel and microwave for 30 seconds or up to a minute.
STEP FIVE: Assemble. For each tortilla, add salmon, coleslaw, avocado crema. You can squeeze fresh lime juice on top, if you’d like or if you used chili powder instead of chili lime seasoning! Store leftovers separately as the coleslaw can get watery when stored!
What to serve with salmon tacos
- Cilantro Lime Rice (zesty, pairs so well with these!)
- Mexican rice
- Black beans or refried beans
- Corn anything (elotes, Esquites, corn salads)
- Sauteed Sweet Potatoes or Sweet Potato Fries
HAPPY COOKING!! I hope you'll love this Salmon Fish Tacos Recipe as much as we do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More taco recipes you’ll love:
Salmon Fish Tacos
Ingredients
For The Salmon
- 1 lb (450 g) salmon (fresh or frozen and thawed)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) chili lime seasoning (or chili powder + fresh lemon juice when serving)
For The Avocado Crema
- 1 large avocado (we like Hass)
- 1 medium jalapeño (remove seeds + membranes for no spiciness)
- 1/4 cup (5 g) cilantro
- 1 tbsp (15 ml) lime juice (about 1/2 lime)
- 1 teaspoon salt
For The Coleslaw
- one 10-oz (280 g) coleslaw mix (or 2 cups or 140 g each shredded purple cabbage and green cabbage and 1 cup or 70 g shredded carrot)
- 1/4 cup (5 g) minced cilantro (optional)
- 1/2 cup (125 ml) sour cream (or Greek yogurt)
- 1 and 1/2 tbsp (20 ml) lime juice
- 1 and 1/2 teaspoon mustard
- Salt and pepper
For The Tacos
- 10 small yellow corn tortillas (or white corn tortillas, we like the 4-inch or 10 cm ones, or try our Homemade Flour Tortillas)
Instructions
- Cook the salmon. Pat the fish dry with paper towels. In a small bowl add the chili lime seasoning or chili powder and salt, gently rub in the mixture with your hands.Pre-heat a cast-iron skillet over medium heat and add the olive oil, once hot, add the salmon skin side down and cook for 4-5 minutes then flip and cook for another 3-4 minutes. Remove from the skillet and rest for 2-3 minutes. Meanwhile, make the avocado crema.
- Make the avocado crema. In a blender, add the avocado, cilantro, jalapeño, lime juice, and salt. Blend until smooth then add a splash of water to make into a more pourable texture. Set aside.
- Make the coleslaw. In a small bowl, add the sour cream, lime juice, mustard, salt, and pepper and mix. In a large bowl, add the coleslaw mix, cilantro (if using), pour in the dressing and mix.
- Heat the tortillas in a hot skillet (best if cast-iron), griddle or microwave. For the skillet or griddle (do not grease): heat over high heat for about 15 seconds per side then place onto a clean plate. For the microwave: wrap a stack of 5-6 tortillas into a wet paper towel and microwave for 30 seconds or up to a minute.
- Assemble. For each tortilla, add salmon, coleslaw, avocado crema. You can squeeze fresh lime juice on top, if you'd like or if you used chili powder instead of chili lime seasoning! Store leftovers separately as the coleslaw can get watery when stored!
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