Easy Salmon Tacos with Creamy Fish Slaw
Quick and flavorful salmon tacos with perfectly spiced fish and a zesty Greek yogurt-based slaw. Ready in just 25 minutes for a healthy weeknight dinner!
Ingredients
- For the Salmon:
- 1 lb 450g salmon fillets
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- For the Fish Taco Slaw:
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 2 green onions chopped
- ½ bunch fresh cilantro chopped
- ¼ cup Greek yogurt
- 2-3 tablespoons mayonnaise
- 1 whole lime juiced
- 1 small jalapeño diced (optional)
- Salt and pepper to taste
- For Assembly:
- 8 small flour or corn tortillas
- 1 large avocado sliced
- Lime wedges for serving
Instructions
- Cut salmon fillets into 1-inch cubes, removing any bones or skin. Place in a mixing bowl.
- Mix paprika, oregano, cumin, garlic powder, and cayenne (if using) with olive oil in a small bowl to create a paste.
- Pour spice mixture over salmon cubes and toss to coat evenly. Let marinate for at least 10 minutes.
- While salmon marinates, make the slaw by whisking together Greek yogurt, mayonnaise, and lime juice in a large bowl. Season with salt and pepper.
- Add shredded cabbage, carrots, green onions, cilantro, and jalapeño (if using) to the dressing. Toss until well coated and let sit 5-10 minutes.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add salmon in a single layer and cook 4-7 minutes total, flipping halfway through until browned and flaky.
- Warm tortillas in a dry skillet for 30 seconds per side.
- Slice avocado and assemble tacos: Start with tortilla, add avocado slices, generous spoonful of slaw, 2-3 pieces of salmon, and finish with lime juice.
Notes
Salmon can be baked at 400°F for 12-15 minutes or air fried at 400°F for 8-10 minutes instead of pan-frying
Slaw can be made up to 1 day ahead but store dressing separately until serving
For milder heat, omit cayenne and jalapeño
Leftover components store separately in refrigerator for up to 3 days
Toast tortillas over open flame for extra smoky flavor
Slaw can be made up to 1 day ahead but store dressing separately until serving
For milder heat, omit cayenne and jalapeño
Leftover components store separately in refrigerator for up to 3 days
Toast tortillas over open flame for extra smoky flavor
