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!
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Why You’ll Love This Salmon Fish Tacos Recipe
- The BEST Way to Eat Fish. For many of us, fish isn’t the first protein our families rally around (unless it’s in the form of crispy Fish and Chips anyway). Salmon tacos are here to change all that! From the smoky, succulent 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!)
- Easy Weeknight Meal. These spicy salmon tacos are simple 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? Use Grilled Salmon. If you are new to cooking fish, the oven makes it SO EASY.
- Healthy Dinner. These fish tacos are healthy and full of beneficial nutrients. The health benefits of fish, especially fish like salmon that are high in omega-3 fatty acids which are important to heart and brain health, are widely touted. This recipe also utilizes avocado, protein-packed Greek yogurt, and a slaw made from nutritious vegetables.
5 Star Review
“You are my hero! These are incredible. So easy and the flavor is remarkable.”— Lorna —
How to Make Salmon Tacos
- 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 (almost like an avocado crema). Avocado is packed with vitamins, potassium, and omega-3s.
- 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. It’s tasty and packed with fiber.
- 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.
- Make the Slaw Dressing. Combine the avocado, yogurt, and oil in a bowl.
- Make It Flavorful. Stir in the salt, zest, juice, and hot sauce.
- Finish the Slaw. Add the slaw and cilantro. Cover the bowl and refrigerate it.
- Combine the Seasoning. Stir the salmon spices together.
- Season the Fish. Sprinkle the spices over the salmon on the pan.
- 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!
- 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.
What to Serve with Salmon Tacos
- Beans. Crock Pot Pinto Beans and Instant Pot Black Beans go well with salmon tacos.
- Salad. Both Mexican Street Corn Quinoa Salad and Black Bean Corn Salad would pair well with fish tacos.
- Fries. Air Fryer French Fries would be a hit with these tacos.
- Dips. From the Best Guacamole Recipe to Mexican Corn Dip, you can’t go wrong with a tasty dip and tortilla chips. Don’t forget the salsa (a mango salsa or pineapple salsa would be wonderful)!
- Rice. Cilantro lime rice is a good side dish to have with salmon tacos.
Recommended Tools to Make this Recipe
- 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.
Salmon Tacos Video
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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
- 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.
- 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.
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