Healthy Salmon Tacos with Spicy Slaw and Avocado Recipe
Introduction
These salmon tacos are a healthy and delicious meal you can prepare in under 30 minutes. Fresh salmon cubes are marinated and pan-seared, then paired with a vibrant slaw and creamy avocado for a satisfying and flavorful taco experience.
Ingredients
- 1 lb / 450g salmon fillets
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Optional: ½ teaspoon cayenne pepper or chili powder
- Salt and black pepper to taste
- 1 cup shredded carrot
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 2 green onions
- Half a bunch of cilantro
- ¼ cup Greek yogurt
- 2-3 tablespoons mayonnaise
- 1 whole lime
- Optional: jalapeño or pickled jalapeño
- 8 small flour or corn tortillas
- 1 avocado
- Lime wedges for serving
- Optional: sriracha aioli or spicy mayo for serving
Instructions
- Step 1: Slice the salmon into large cubes about 1 inch (2.5 cm) in size. Remove any bones and the skin if desired. Place the cubes in a bowl.
- Step 2: In a small bowl, whisk together paprika, oregano, cumin, garlic powder, olive oil, optional cayenne pepper or chili powder, salt, and black pepper.
- Step 3: Pour the spice mixture over the salmon cubes and toss to coat evenly. Let the salmon marinate for at least 10 minutes or longer if you have time.
- Step 4: While the salmon marinates, prepare the taco slaw. In a bowl, whisk together Greek yogurt, 2 tablespoons mayonnaise, lime juice, and a pinch of salt and pepper.
- Step 5: Thinly slice the shredded purple and green cabbage and carrots. Slice the green onions and chop the cilantro, including the stems. If using, dice jalapeños or pickled jalapeños for added spice.
- Step 6: Add the chopped vegetables to the dressing and toss to combine. Taste and adjust seasoning, adding a third tablespoon of mayonnaise if needed. Let the slaw stand for 5 to 10 minutes while cooking the salmon.
- Step 7: Heat a skillet over medium-high heat with a light drizzle of oil. Arrange the salmon cubes in a single layer and cook for 4 to 7 minutes, flipping halfway through, until browned and cooked to your liking.
- Step 8: While the salmon cooks, slice the avocado and warm the tortillas in a skillet or briefly over an open flame on the stovetop.
- Step 9: Assemble the tacos by placing avocado slices, a generous amount of slaw, and 2 to 3 salmon cubes in each tortilla. Flake the salmon slightly with the back of a fork for easier eating. Garnish with a squeeze of lime juice and optional drizzle of sriracha aioli or spicy mayo. Serve and enjoy!
Tips & Variations
- For extra heat, add diced fresh jalapeños or a splash of hot sauce to the slaw.
- Try substituting mayonnaise with avocado mayo for a lighter dressing.
- If you prefer, you can air fry the salmon cubes instead of pan-cooking them for a crispier texture.
- Use corn tortillas for a gluten-free option or flour tortillas if you prefer.
Storage
Store any leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh, but can be wrapped in foil and stored at room temperature for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Thaw it completely before cutting into cubes and marinating to ensure even cooking and best texture.
How can I make this recipe spicier?
Add diced fresh jalapeños or more cayenne pepper to the marinade, and serve with sriracha or spicy mayo for an extra kick.
Print
Healthy Salmon Tacos with Spicy Slaw and Avocado Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These healthy and delicious salmon tacos are ready in under 30 minutes, featuring perfectly seasoned and pan-seared salmon cubes paired with a vibrant cabbage and carrot slaw dressed in a tangy Greek yogurt and mayonnaise sauce. Served with fresh avocado, lime, and optional spicy jalapeños or sriracha aioli, these tacos make a nutritious and flavorful meal perfect for any night of the week.
Ingredients
Scale
Salmon and Marinade
- 1 lb / 450 g salmon fillets
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Optional: ½ teaspoon cayenne pepper or chili powder
- Salt and black pepper to taste
Slaw and Dressing
- 1 cup shredded carrot
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 2 green onions, sliced
- Half a bunch of cilantro, sliced including stems
- ¼ cup Greek yogurt
- 2–3 tablespoons mayonnaise
- Juice of 1 whole lime
- Optional: Jalapeño or pickled jalapeño, diced
- Salt and pepper to taste
For Serving
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Lime wedges
- Optional: Sriracha aioli or spicy mayo
Instructions
- Prepare the Salmon: Slice the salmon into large cubes approximately 1 inch (2.5 cm). Remove any bones and the skin if preferred, then place the cubes in a mixing bowl.
- Make the Marinade: In a small bowl, whisk together paprika, oregano, cumin, garlic powder, olive oil, optional cayenne or chili powder, salt, and black pepper until well combined.
- Marinate Salmon: Pour the marinade over the salmon cubes and toss gently to coat all pieces evenly. Allow to marinate for at least 10 minutes to enhance flavor.
- Prepare Slaw Dressing: In a separate bowl, whisk together Greek yogurt, 2 tablespoons mayonnaise, fresh lime juice, salt, and black pepper until smooth and creamy.
- Make the Slaw: Thinly slice cabbage (purple and green) and carrots using a mandolin or sharp knife. Slice green onions and cilantro, including stems. Add these vegetables and optional diced jalapeños to the dressing and toss to combine. Taste and adjust seasoning or mayonnaise as needed. Let slaw rest for 5-10 minutes.
- Cook the Salmon: Heat a skillet over medium-high heat with a light drizzle of oil or spray. Add salmon cubes in a single layer and cook for 4 to 7 minutes, turning halfway when a nice brown char forms. Cooking time depends on preferred doneness.
- Prepare Tortillas and Avocado: While salmon cooks, slice avocado and warm tortillas either on a skillet or carefully over an open flame on the stovetop.
- Assemble Tacos: Place warm tortillas on plates. Add slices of avocado, a generous scoop of slaw, and 2-3 pieces of salmon per taco. Gently flake salmon with the back of a fork if desired. Garnish with a squeeze of lime and optional drizzle of sriracha aioli or spicy mayo. Serve immediately and enjoy!
Notes
- Removing the salmon skin is optional but helps with even cooking and a smoother taco texture.
- You can substitute the mayonnaise in the slaw with additional Greek yogurt for a lighter dressing.
- If preferred, use corn tortillas for a gluten-free option.
- Adjust the spice level by adding or omitting jalapeños or cayenne pepper in the marinade.
- This recipe can be adapted for air frying the salmon cubes by cooking them at 400°F for 7-8 minutes, shaking halfway.
- Allowing the slaw to rest before serving helps the flavors meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main dish
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: salmon tacos, healthy tacos, quick dinner, fish tacos, ceviche, easy Mexican recipe, low fat meal
