A fun twist on taco night, 20-Minute Salmon Fish Tacos with Quick Cabbage Slaw comes together in minutes. Full of fresh flavors and easy to make, they are the perfect way to add more fish into your diet!
I know many of you love fish tacos (Easy Fish Tacos with Honey-Lime Cabbage Slaw is an all-time Real Food Whole Life reader favorite!), so I thought it was about time to share a new version, this time using salmon.
You’d think that living in the Pacific Northwest I would be a huge salmon fan, and I am, at least in theory. I find, though, that on a daily basis fish can seem a little intimidating to cook and isn’t necessarily my go-to when thinking about what to make for dinner.
Andrew and Elle happen to love it, though, so I’m definitely trying to get it on the menu for their sake more often. I happen to know that one trick to eating more fish is to wrap it up into a taco, so I decided to apply this trick to salmon. The result? A super fast, super easy 20-minute dinner that has me looking forward to fish for dinner.
I like to coat the salmon with a quick mixture of mayo or thick Greek yogurt, a little lemon juice, and salt and pepper. It then 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 fresh wild salmon isn’t available where you are feel free to use frozen, it’s often just as good! It 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 substitute to use any firm, white fish such tilapia or cod.
I hope you’ll add this one to your rotation soon. Now, let’s make some fish tacos!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve the salmon separately with the option to wrap it in tortillas and offer sliced cucumber and avocado on the side.
2 | To make these tacos paleo and Whole30 friendly simply wrap them in lettuce leaves or grain-free wraps and use mayonnaise instead of yogurt.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Paleo, Whole30 and Grain-Free Friendly (when using lettuce wraps)
20-Minute Salmon Fish Tacos with Quick Cabbage Slaw
1 tablespoon mayonnaise or whole, plain Greek yogurt
1 teaspoon lemon juice
¼ teaspoon kosher salt
1 pound wild salmon
For the Slaw
4 cups very thinly sliced cabbage
1 English cucumber, very thinly sliced
2 tablespoons mayonnaise or whole, plain Greek yogurt
1 tablespoon lemon juice
¼ teaspoon kosher salt
1 medium avocado, thinly sliced
Tortillas, grain-free wraps, or lettuce wraps
Hot sauce (optional)
1. In a small bowl whisk together 1 tablespoon mayonnaise or yogurt, 1 tablespoon lemon juice and ¼ teaspoon kosher salt.
2. Place the salmon on a foil lined baking sheet or broiler pan. Coat the salmon with the mayonnaise mixture.
3. 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.
4. Meanwhile make the slaw by mixing together the cabbage, cucumber, 2 tablespoons mayonnaise or yogurt, lemon juice, and salt is a medium bowl.
5. Assemble the tacos by filling the tortillas or lettuce wraps with the salmon, topping with slaw and hot sauce if you like.
Makes 6-8 tacos.