20-Minute Salmon Fish Tacos with Quick Cabbage Slaw
Follow these steps at home to make these easy salmon fish tacos with a simple cabbage slaw topping! Plus, in this easy 20 minute taco recipe, fresh or frozen salmon can be used.
5 star review
“This was delicious! I loved the coleslaw as a topping. I’ll definitely be adding this to my rotation.”– WHITNEY B
About These 20-Minute Salmon Fish Tacos with Quick Cabbage Slaw
I’m known for developing flavor-packed, time-saving dinner recipes that are easy to prep and use minimal ingredients and these 20-minute salmon fish tacos definitely fit the bill.
You’d think that living in the Pacific Northwest I would be a huge salmon fan, but it honestly takes a bit of kitchen magic for me to get excited about fish for dinner.
My family happens to love salmon, and it’s one of my favorite last minute ideas for dinner, since it comes together so easily.
The result? A super fast, super easy last-minute dinner that has me looking forward to fish!
Now I think that salmon is the one of the best fish for fish tacos.
A terrific twist for taco night!
Visual Guide: How to Make Salmon Fish Tacos
Time Saving Tips & Tricks
Making these salmon tacos at home is simple: broil or bake the salmon, whip-up a simple, crunchy cabbage slaw, and serve the two wrapped in warm tortilla with your favorite toppings.
I like to coat the salmon with a greek yogurt or mayo sauce, and then it goes under a hot broiler until golden on top and cooked until tender.
While the salmon cooks, there’s time to throw together a quick slaw and slice some creamy avocado.
If you prefer your slaw to be creamier, add more mayonnaise or Greek yogurt to the recipe.
If fresh wild salmon isn’t available where you are, frozen salmon is a great option for this recipe!
Salmon can be a bit pricey, but this recipe does a nice job of stretching a small amount of fish to feed quite a few people.
If you can’t find or can’t budget for salmon, though, feel free to use any firm, white fish such as tilapia or cod.
To warm tortillas, wrap them in damp paper towels and microwave them for 30 seconds.
Or, if you have a gas range, you can warm them for a few minutes on either side over the gas flame – just watch them closely, as they’ll burn quickly!
What to Serve with Salmon Tacos
Since the purple cabbage slaw for fish tacos is included in this recipe, you don’t need much in terms of sides.
If you have a picky eater, you can serve the salmon separately with the option to wrap it in tortillas and offer sliced cucumber and avocado on the side.
Make it Low Carb, Paleo, or Whole30
To make these tacos paleo and Whole30 friendly simply wrap them in lettuce leaves or grain-free wraps and use mayonnaise instead of yogurt.
Key Ingredients and Substitutions
Mayonnaise: I like using avocado mayo for this recipe, but any mayo will work. If you want a mayo-free option, use whole Greek yogurt instead. Make this recipe egg-free by using a vegan or plant-based mayo.
Fresh lime juice: Fresh lime juice adds acidity, fresh flavor and brightness to the tacos and slaw. You could also use white balsamic or white wine vinegar in place of the lime juice.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Fresh salmon: Feel free to use fresh or frozen salmon.
Tortillas: Use your favorite small tortillas for these tacos. Make sure to warm them before serving.
Shredded cabbage: I love the ease of a pre-shredded cabbage mix. Feel free to use just shredded cabbage mix in place of the mix and red cabbage, just add another cup of mix. I also love the vibrant color of red cabbage, but you can substitute with green cabbage if needed.
How to Store
These tacos are best when eaten immediately, but if you have leftovers, store the salmon and slaw separately in airtight containers in the refrigerator for 3-4 days.
Tip: Leftover Salmon
If you have leftover baked salmon from this recipe, add it to a green salad or make a lunch wrap with vegetables, your favorite dip or dressing, and cheese.
this recipe is…
20-Minute Salmon Fish Tacos with Quick Cabbage Slaw
For the Salmon Tacos
- 1 tablespoon mayonnaise , or whole, plain Greek yogurt
- 1 teaspoon fresh lime juice
- ¼ teaspoon kosher salt
- 1 pound fresh salmon
- 12 small tortillas (corn or flour), warmed
For the Fish Taco Slaw
- 3 cups shredded cabbage mix (from a bag)
- 1 cup finely shredded red cabbage
- ¼ cup mayonnaise , or whole, plain Greek yogurt
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
Optional Serving Suggestions
- 4-ingredient guacamole
- Fresh cilantro
- Fresh lime wedges
- In a small bowl whisk together 1 tablespoon mayonnaise, lime juice and ¼ teaspoon kosher salt.
- Place the salmon, skin side down, on a foil lined baking sheet. Coat the salmon flesh evenly with the mayonnaise mixture.
- Place the salmon on the top rack of the oven. Broil on high for 10-15 minutes, until the salmon flakes easily with a fork.
- Meanwhile, make the slaw by combining the cabbage mix, red cabbage, mayonnaise, lime juice and salt in a medium bowl. Mix to combine. Set aside.
- To assemble the tacos, add the cooked, flaked salmon to warmed tortillas. Top with slaw, and any desired toppings. Serve immediately.