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Easy Salmon Tacos – 20 Minute Recipe

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These easy salmon tacos can be made in 20 minutes for a healthy weeknight meal the whole family will love! Made with taco-seasoned tender, flaky salmon piled inside warm corn tortillas, topped with a creamy, crunchy cilantro lime slaw.

Blackened salmon tacos topped with a green slaw on a white serving platter with lime wedges next to them.

If you like quick and easy, healthy weeknight recipes then you are going to love these salmon tacos. You can make them in 20 minutes, the salmon is seasoned well and roasted to perfection before flaking it into gorgeous chunks of fish piled inside charred corn tortillas.

For the finishing touch and to add a cool, crunchy topping, we love a creamy cilantro lime slaw on top of the salmon with a nice drizzle of more lime juice and some cilantro.

Pair it with a grapefruit margarita mocktail and you have a wonderful weeknight dish everyone will go crazy for!

Plus, what is better then taco night!

Fish tacos topped with green slaw.

Why you’ll love this recipe

  • Quick and easy – ready in 20 minutes!
  • Flavorful and delicious – the salmon is perfectly seasoned, tender and juicy.
  • Creamy and crunchy topping – the creamy, refreshing, and tangy slaw is amazing!
  • Healthy – this salmon tacos recipe is naturally gluten-free, dairy-free and packed with protein!
Ingredients for salmon tacos with cilantro lime slaw with labels over each ingredient.

Ingredients needed for salmon tacos

  • Salmon – fresh, wild-caught salmon is best. You can use a large flank of salmon like I did or filets. If you use smaller portions of salmon then they will take less time to cook.
  • Avocado oil – to allow the seasoning to stick to the salmon and help it crisp up when it is roasted.
  • Taco seasoning – You can use homemade taco seasoning or store-bought to give the salmon incredible flavor.
  • Green cabbage – store-bought, shredded cabbage works in a pinch, or you can buy and shred your own. Shredded romaine lettuce also works.
  • Cucumber – to add some for extra crunch to the slaw. Diced green bell peppers will also work.
  • Cilantro lime dressing – I made homemade cilantro dressing but store-bought will also work. I like Primal Kitchen brand.
  • Corn tortillas – I used sprouted corn tortillas that are gluten-free but any will work in this recipe. You can even use flour tortillas.
  • Cilantro – for the slaw as well as a garnish for the tacos.

How to make salmon tacos

You can make these salmon fish tacos in 20 minutes in only a few simple steps.

  1. Season and cook the salmon. Pat the salmon dry and brush it with avocado oil all over. Place it skin-side down on the baking sheet and sprinkle it with the taco seasoning. Use your hands to rub the seasoning all over the salmon. Bake at 425 degrees F for 12-15 minutes. Per the recipe card below.
  2. Make the coleslaw. In a medium bowl combine the shredded cabbage, diced cucumber, cilantro, and the dressing and toss to coat everything in the dressing.
  3. Assemble the tacos. Chunk the salmon up using a fork, char some tortillas on the stovetop then pile the salmon into the tortillas and top with the slaw. Enjoy!
Large piece of salmon on brown parchment paper on a baking sheet.
Season and bake the salmon
Green cabbage slaw mixed with a creamy dressing in a round, glass bowl.
Mix up the slaw
Cooked, charred salmon on a baking sheet with a fork breaking off of a piece with limes on the pan with the salmon.
Break up the salmon
Three salmon tacos on a white pan with a bowl of salt behind them and a bowl of green dressing in front of them with green salad on top of the tacos.
Build your tacos

If you are new to cooking salmon and are intimidated by roasting it then I suggest trying it in the air fryer since it is a little easier and quicker.

What to serve with salmon tacos?

The mild taco seasoning of the salmon makes it ideal for pairing it with other mexican inspired dishes. The creamy cilantro slaw is the perfect topping for these tacos but here are a few other ideas for what to serve with them.

Storing suggestions

If you have leftover cooked salmon then you can keep it in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or in the oven at 375 degrees for 5-6 minutes.

You can also store the coleslaw in an airtight container in the refrigerator for up to 3 days as well.

More healthy salmon recipes to try

Charred fish inside a yellow tortilla with green cabbage slaw on top with more tacos behind it.

Did you make this salmon tacos recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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Easy Salmon Tacos – 20 Minute Recipe

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  • Author: Amy Estes
  • Total Time: 20 minutes
  • Yield: 5–6 tacos 1x
  • Diet: Gluten Free
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Description

Crispy salmon tacos are the best healthy and easy meal everyone will love! They are topped with a creamy cilantro lime slaw and served inside warm corn tortillas. This will become your new favorite taco recipe!

Ingredients

Scale

For the salmon

  • 1.5 pound piece of salmon or 3 (5 ounce) salmon filets
  • 1 tablespoon avocado oil
  • 3 tablespoons taco seasoning
  • Salt and pepper – to taste

For the slaw 

For assembling the tacos

  • 5–6 yellow corn tortillas
  • Lime wedges
  • Fresh torn cilantro

Instructions

  1. Prepare and cook the salmon. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the salmon dry with a clean paper towel and place it onto the baking sheet. Drizzle it with the oil then sprinkle on the taco season and use your hands to rub it into the salmon, making sure it gets seasoned all over. Place the salmon into the oven and cook it for 8-10 minutes. Increase the oven temperature to broil then cook it for 2-3 more minutes. Note: The salmon will be done once it reaches an internal temperature of 145 degrees F at the thickest part of the salmon. 
  2. Mix up the slaw. Add all of the slaw ingredients to a bowl and mix well to combine. Set aside. 
  3. Assemble the tacos. Once the salmon is done cooking, remove it from the oven then use a fork to break it up into large chunks. Warm and char the tortillas over a flame on the stovetop or in a pan. Fill the tortillas with some chunks of cooked salmon and top with a spoonful of the creamy slaw. You can sprinkle on some more lime and cilantro too!

Equipment

Notes

  • Salmon – you can use one large piece of salmon or 3 salmon filets. The cook time will vary based on the size and thickness of the salmon you are using. 
  • Storing – you can store any leftover salmon or slaw in airtight containers in the refrigerator for up to 2 days. 
  • Prep Time: 5 minutes
  • Cook Time: 15 minute
  • Category: Healthy Dinner Idea
  • Method: Baked
  • Cuisine: Mexican
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