Salmon Tacos with Slaw (20-Minute)

Overhead shot of salmon tacos with cabbage slaw and radishes. There are lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.

Easy salmon fish tacos with a crunchy cabbage slaw and creamy mayo-lime dressing. Oven broiled to flaky perfection in 10 minutes for a healthy taco night!

Course dinner, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword healthy, one pot, quick, salmon, tacos

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 472

Author Robyn Conley Downs

Equipment

Stainless Steel Baking Sheets

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

Taco 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

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!
Broiling: Position the rack on the top oven rack before preheating the broiler. Salmon broils best 4-6 inches from the heat source, so if the rack is in the middle, you'll get cooked salmon without the lightly charred top that makes the tacos special. Be sure to move the rack first, then turn on the broiler.
Cook Time: Start checking at 8 minutes, as the 10-15 minute range is wide because salmon thickness varies a lot. A thinner fillet can be done in 8 minutes, while a thick center cut might take the full 15. Pull it as soon as the salmon flakes easily with a fork. Past that point it gets dry fast!

Nutrition