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
- 2 cups shredded green cabbage
- 1 cup diced cucumber – seeds removed
- 2/3 cups cilantro lime dressing
For assembling the tacos
- 5–6 yellow corn tortillas
- Lime wedges
- Fresh torn cilantro
Instructions
- 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.
- Mix up the slaw. Add all of the slaw ingredients to a bowl and mix well to combine. Set aside.
- 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!
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
