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Salmon Tacos are a front-runner for the most universally beloved way to enjoy fish. Tender, chipotle-spiced salmon topped off with a cool, creamy avocado taco slaw, all wrapped up in a warm tortilla—these might just be the best fish tacos ever!

Salmon tacos on a plate

Why You’ll Love This Salmon Fish Tacos Recipe

  • Easy Weeknight Meal. These simple salmon tacos are a cinch to make even if you aren’t familiar with cooking fish. For ease, I baked the salmon in the oven, just like I do with Baked Salmon. Want to grill? You can totally make Grilled Salmon tacos instead!
  • The BEST Way to Eat Fish. For many of us, fish isn’t the first protein our families rally around (unless it’s Fish and Chips). This recipe for salmon tacos with slaw is here to change that! From the smoky salmon to the crunchy, creamy slaw to the warm, soft tortilla, the texture variety makes these the best salmon tacos. (The slaw for these tacos is based on my top-rated Shrimp Tacos, which many of you have told me you make every week!)
  • Healthy Dinner. These salmon fish tacos are healthy and full of nutrients. Salmon is high in omega-3 fatty acids, which are important to heart and brain health. This recipe also utilizes avocado, protein-packed Greek yogurt, and a slaw made from nutritious vegetables.
Healthy salmon tacos with slaw

5 Star Review

“You are my hero! These are incredible. So easy and the flavor is remarkable.”

— Lorna —

How to Make Salmon Tacos

The Ingredients

  • Salmon. Flavorful, flaky, and healthy salmon is one of the best fish for tacos! Using my foolproof tips for baking salmon, it turns out moist, tender, and perfectly cooked every time.
  • Chipotle Chili Powder. Chipotle chili powder is fairly spicy, so a little goes a long way. The cool slaw balances the spice of the salmon nicely, but if you are sensitive to spice, scale back to 3/4 to 1 teaspoon.
  • Lime Zest + Juice. For brightness and acidity.
  • Avocado. Creamy avocado gives the slaw buttery richness.
  • Greek Yogurt. My healthy stand-in for sour cream. It’s another creamy element that gives the slaw body and a slight tanginess.
  • Broccoli Slaw. Pre-packaged broccoli slaw is one of my favorite easy shortcuts.
  • Hot Sauce. For a subtle kick of heat. Add more if you like your tacos extra spicy. (Spicy salmon fans, don’t miss this Blackened Salmon and this Spicy Salmon Recipe.)
  • Tortillas. Both flour and corn tortillas make an excellent vessel for serving the salmon and slaw.
  • Cheese. Finish off your salmon tacos with delicious feta or queso fresco. I think cotija cheese would work well too.

The Directions

Avocado lime slaw in a bowl
  1. Make the Slaw Dressing. Combine the avocado, yogurt, and oil in a bowl.
Avocado slaw in a bowl
  1. Make It Flavorful. Stir in the salt, zest, juice, and hot sauce.
Avocado broccoli slaw in a bowl
  1. Finish the Slaw. Add the slaw and cilantro. Cover the bowl and refrigerate it.
Spices in a bowl
  1. Combine the Seasoning. Stir the salmon spices together.
Salmon with spices on a baking sheet
  1. Season the Fish. Sprinkle the spices over the salmon on the pan.
Salmon filet on a baking sheet
  1. Bake and Assemble. Bake salmon for tacos for 12 to 15 minutes at 425 degrees F. Squeeze lime juice over the salmon. Flake the salmon into the warmed tortillas with a fork, then top with the slaw and cheese. If desired, serve the tacos with lime wedges. ENJOY!
Easy salmon tacos with avocado slaw

Storage Tips

  • To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover slaw separately in an airtight storage container for up to 3 days. 
  • To Reheat. Very gently rewarm leftover salmon on a baking sheet in the oven at 350 degrees F. 

Leftover Ideas

Leftover salmon would be delicious served over a bed of Mexican Quinoa. Use any slaw leftovers as a tasty addition to tacos (like these Instant Pot Shredded Chicken Tacos or Vegetarian Tacos) or fajitas recipe (like Steak Fajitas).

Lime wedges and salmon tacos

What to Serve with Salmon Tacos

  • Baking Sheet. You’ll use these on repeat!
  • Citrus Juicer. The tool you need for juicing lemons and limes.
  • Mixing Bowls. This set has a bowl for mixing the spices and preparing the slaw for this simple salmon tacos recipe.

Recipe Tips and Tricks

  • Let the Slaw Sit. If you have time, let the slaw marinate in the dressing for at least an hour (or even a few hours) before assembling your salmon tacos. This will mellow some of the bite from the broccoli.
  • Cooking Options. For those who prefer a grilled salmon tacos recipe, you can certainly cook the salmon on the grill instead. Refer to my Grilled Salmon in Foil for tips on how to cook the fish. (Craving more fish on the grill? Check out this Grilled Cod.) I haven’t tried making these healthy salmon tacos using the air fryer, but I think it would be delicious. Reference my Air Fryer Salmon recipe for tips and tricks on cooking time and temperature.
  • Know When the Salmon Is Done. When the temperature reaches 140 degrees F, I pull the salmon out of the oven; the carryover cooking will bring it to 145 degrees F, which is safe to eat. For more information about baking salmon, check out my Baked Salmon Temperature Guide.
  • Top as You Please. Between the creamy slaw and cheese, we don’t typically add any other toppings to our salmon tacos. However, you can certainly add some fresh herbs (like cilantro), chopped red onion, Quick Pickled Red Onions, or your favorite salsa.
Baked salmon tacos with slaw

Salmon Tacos Video

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YouTube video

Salmon Tacos

4.63 from 29 votes
Salmon tacos are the tastiest 30-minute dinner for busy weeknights! An easy fish taco recipe with smoky baked salmon and creamy avocado slaw.

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings

Ingredients
  

FOR THE SALMON:

  • 1 pound center-cut salmon fillet
  • 1 tablespoon extra virgin olive oil
  • 1 1/4 teaspoons chipotle chile powder this has a kick. Use less according to your tastes.
  • 1 teaspoon garlic powder
  • 1 small lime zest and juice, divided (about 1 teaspoon zest and 1 1/2 tablespoons juice)
  • 3/4 teaspoon kosher salt
  • Corn or flour tortillas for serving
  • Crumbled feta cheese or queso fresco for serving

FOR THE SLAW:

  • 1 medium ripe Hass avocado
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice
  • 1/2 teaspoon Sriracha or hot sauce of choice plus additional to taste
  • 3 cups broccoli slaw mix or shredded cabbage
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
  • Stir in the salt, lime zest and juice, and hot sauce.
  • Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
  • Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
  • In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
  • With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
  • Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
  • Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

Video

Notes

  • This salmon on its own has a definite kick and is on the salty side. Don’t skip the slaw, which helps to cool it. If you don’t have time to make the slaw, try topping the salmon with sliced fresh avocado, a dollop of Greek yogurt, and an extra squeeze of lime juice and a pinch of kosher salt.
  • TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover slaw separately in an airtight storage container for up to 3 days. 
  • TO REHEAT: Very gently rewarm leftover salmon on a baking sheet in the oven at 350 degrees F. 

Nutrition

Serving: 1(of 4)Calories: 361kcalCarbohydrates: 16gProtein: 29gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 64mgPotassium: 1189mgFiber: 5gSugar: 2gVitamin A: 737IUVitamin C: 99mgCalcium: 108mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




34 Comments

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  1. will be making this soon can i use mushrooms vegan cheese coconut yogurt as am a vegan i never had tacos before perfect for my office snacks i just subscribed to your channel will dm you if i make this and let you know how it goes Thanks Ramya

  2. Made this for dinner, and it was soooooo good!!! Tons of flavor and super simple to make (even after the exhaustion of getting off a 4 night stretch of night shifts as an RN). We love your recipes.5 stars

  3. These were such a breeze to make, and they had wonderful flavor! We opted for the grilled salmon route, which was so tasty. I’ll definitely be making these a part of my regular dinner rotation!5 stars

    1. Thank you for taking the time to share this kind review, Nicole! I’m so happy to hear that you enjoyed this recipe!

  4. It was super easy and it came out great! I personalized the avocado/broccoli recipe a bit, but pretty much stayed the course. Quick, easy and gourmet; my family loved it!5 stars

  5. Fun to try, not a repeat recipe. We didn’t try the slaw, but he followed the salmon seasoning carefully. It was fun, but flavors were bitter and overpowering. It’s easy and fast, so it had that bonus.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Jennifer. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  6. So delicious and so easy! We were a little suspicious of broccoli slaw but it turned out great. Thank you!5 stars

  7. My first try at making fish tacos. These weee great my whole family loved them!!! Healthy ingredients and my kids loved the broccoli slaw.5 stars

  8. Made this tonight and wow! So yummy. I used regular chili powder for the salmon and it was delicious.5 stars

  9. I really liked the seasoning mix for the salmon; has a definite “bite” to it. The slaw is nice but the avocado flavor gets lost in the lime juice so next time I’ll make this with 2 avocados!4 stars

  10. I do not like plain yogurt. I’m not on any kind of restricted diet, so can I sub sour cream for the yogurt? Can’t wait to try this recipe!

    1. Hi Karen! I use yogurt for lots of my recipes just as a preference not because of any diet so you can definitely substitute it for sour cream. Hope you enjoy it!

  11. Delicious and easy, are very forgiving! My husband doesn’t do a lot of spice so I made the salmon with paprika and a bit of cayenne, and it worked out very well! The slaw was amazing, we all loved it! Definitely a repeat!5 stars

  12. Although mine didn’t look exactly like the picture, they were outstanding! We loved the spice mix on the salmon, and the recipe was really easy. The avocado salad is AMAZING. Thanks, Erin!

    We also tried the Mexican Street Corn Salad, which was a great side. I’m sure I’ll be making both dishes again soon.5 stars