Quick Salmon Fish Tacos (w/ Easy Slaw!)
Making salmon fish tacos at home couldn't be easier or more delicious! With a quick 10 minute trip under the broiler, the salmon cooks perfectly while you whip up a creamy, crunchy homemade cabbage slaw. A light & fresh take on taco night you'll want to make on repeat!
Equipment
Ingredients
For the Salmon Tacos
- 1 tablespoon mayonnaise
- 1 teaspoon fresh lime juice
- ½ teaspoon kosher salt
- 1 pound fresh salmon
- 12 small tortillas (corn or flour), warmed
For the Salmon Taco Cabbage Slaw
- 3 cups shredded cabbage mix (from a bag)
- 1 cup finely shredded red cabbage
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
Optional Serving Suggestions
- 4-ingredient guacamole
Instructions
- 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.
Notes
- Mayo: Don't want to use mayo? Swap in whole Greek yogurt in its place!
Nutrition
Serving: 4 (3 tacos with slaw) | Calories: 472kcal | Carbohydrates: 40g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 648mg | Potassium: 858mg | Fiber: 7g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg
