Salmon Taco Recipe

Prep salmon and spice rub

Pat salmon dry with paper towels and cut into 8 equal strips (about 1-inch wide) or into bite-sized flakes if you prefer a flaked taco. In a small bowl combine olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Rub the mixture evenly over both sides of the salmon pieces and let rest for 10 minutes at room temperature.

Cook salmon

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin swipe of oil if needed. Add salmon pieces skinless-side down and cook without moving for 2–3 minutes until a crust forms. Flip and cook another 2 minutes, or until salmon is just cooked through and flakes easily (internal temp ~125–130°F/51–54°C for slightly medium). Total cook time will depend on thickness. Remove from pan and let rest 2 minutes, then gently flake into bite-sized pieces if not already cut.

Make the slaw

In a medium bowl combine shredded green and red cabbage, grated carrot, chopped cilantro, and diced red onion. In a separate small bowl whisk Greek yogurt (or sour cream), mayonnaise, honey, lime zest and lime juice from 1 lime, jalapeño, and 1/2 tsp salt until smooth. Toss dressing with the cabbage mixture until evenly coated. Taste and adjust seasoning with additional salt or lime if desired. Refrigerate while you cook the salmon to let flavors meld (10–15 minutes).

Prepare quick tomato salsa

Combine diced tomato, a pinch of salt, and a squeeze of lime (from the same lime or an extra wedge) in a small bowl. Stir and set aside to keep fresh-tasting salsa for assembly.

Warm tortillas

Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds until pliable. Keep wrapped to stay warm.

Assemble tacos

Place 1 tortilla on a plate. Add a small handful (about 2–3 tablespoons) of slaw in the center, then top with a portion of flaked or whole salmon pieces (about 2 ounces per taco). Spoon a little tomato salsa over the salmon, add 2–3 slices of avocado, and sprinkle with crumbled cotija or feta. Add hot sauce if you like more heat. Serve with lime wedges to squeeze over the top.

Finish and serve

Repeat assembly for remaining tortillas. Serve immediately while salmon is warm and slaw is crisp. Leftover slaw and salmon can be refrigerated separately for up to 2 days; reheat salmon gently to avoid drying.