Salmon Tacos
Easy salmon tacos ready in 20 minutes! Chili-rubbed pan-seared salmon piled into warm tortillas with a crunchy, creamy fish taco slaw.
Servings: 4 servings
Ingredients
For the salmon
- 1 pound salmon fillets, fresh or frozen and thawed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon ancho chili powder (or regular chili powder if you can’t find ancho)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ tablespoons olive oil
For the slaw
- 5 ½ cups tri-color shredded coleslaw mix
- 6 tablespoons mayonnaise
- ¼ cup sour cream
- ¼ cup chopped cilantro
- 1 lime, zested and juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
For serving
- Small tortillas (corn or flour)
- Chopped cilantro
- Sliced radishes
- Lime wedges
Instructions
- Prepare the slaw. Add all the ingredients to a medium bowl and toss together to combine. Cover and set aside.
- Make the salmon. Pat the salmon dry. In a small bowl, combine the salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder.
- Season the flesh side of the salmon only with the seasoning mixture.
- Heat the olive oil in a large nonstick skillet over medium-heat. Add the salmon skin side down and cook until the skin is crispy and browned, about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
- Transfer salmon to a plate and let it rest and cool slightly for 3 minutes. Flake the salmon into large pieces using a fork, discarding the skin if desired.
- Assemble. Serve the flaked salmon in warm corn or flour tortillas with a good amount of slaw and garnish with chopped cilantro, sliced radishes, and lime wedges.
Video
Notes
- Don't feel like making the slaw? These are still great with just a handful of thinly shredded cabbage tossed with a squeeze of lime and a pinch of salt. I also like a little creaminess in there from sour cream, plain Greek yogurt, or avocado. A scoop of mango salsa or a little pico de gallo all work, too!
- Storage. Store leftover salmon and slaw in separate airtight containers in the fridge. The salmon keeps up to 2 days and the slaw up to 3 days.
- Reheating. To reheat, the microwave is totally fine; just do it in short 20- to 30-second bursts on medium power so the fish doesn't dry out or get rubbery. A quick minute in a warm skillet works well too if you want the edges a little crisp again.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1134mg | Potassium: 799mg | Fiber: 3g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 41mg | Calcium: 86mg | Iron: 2mg