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–+ servings
Three delicious Chili Lime Salmon Tacos filled with seasoned salmon, crunchy slaw, and drizzled with a creamy sauce, served with lime wedges.

Chili Lime Salmon Tacos with Slaw

This recipe creates flavorful salmon tacos using a bright chili lime marinade and a crunchy slaw. It is suitable for families and home cooks looking for fresh, health-conscious meal ideas, especially those following gluten-free diets.
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Prep Time 30 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Latin-Inspired
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Tacos
  • 1 lb salmon, deboned and skin-on
  • 4 tbsp garlic-infused olive oil (or olive oil + 4 cloves minced garlic)
  • 4 tbsp fresh cilantro, roughly chopped
  • 2 tbsp lime juice
  • 1 tsp Kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cracked black pepper
  • 8 corn tortillas May sub for grain-free tortillas or your favorite type of tortilla
  • Optional Sliced jalapenos and additional cilantro, to top
For the Spicy Cabbage Slaw
  • 104 g mayo About ½ cup
  • 2 tsp sriracha
  • 4 tsp apple cider vinegar
  • 1 tbsp lime juice
  • 2 tsp honey
  • 1 large jalapeno, seeded and finely sliced into half-moons
  • 17.5 oz coleslaw mix Shredded white cabbage, red cabbage, carrots
  • 1/2 tsp Kosher salt Plus more to taste
  • 1/4 tsp cracked black pepper Plus more to taste
For the Lime Crema
  • 12 oz sour cream
  • 1 large lime, zest and juice
  • 1/4 tsp Kosher salt

Equipment

  • Small mixing bowl
  • Glass baking dish
  • Skillet
  • Large bowl

Method
 

  1. In a small mixing bowl, combine the garlic-infused olive oil (or olive oil + minced garlic), cilantro, lime juice, salt, cumin, coriander, and black pepper.
  2. Place salmon in a glass baking dish and pour the marinade over the top. Cover and refrigerate for 30 minutes. Use this time to prep the Spicy Cabbage Slaw and Lime Crema.
  3. After the salmon has marinated for 30 minutes, remove it from the fridge. Let it sit at room temperature for a few minutes while you heat your skillet over medium-high heat.
  4. Cook the marinated salmon skin side down for 4 to 5 minutes, or until the skin is crisp. Turn and cook the other side for an additional 3 to 4 minutes, or until the salmon flakes when prodded with a fork and reaches an internal temperature of 145 degrees F.
  5. You can keep the salmon skin on or remove it. If the skin is crisp, it should come away from the fish easily.
  6. Reduce the pan heat to medium and warm the corn tortillas for about 10 to 15 seconds per side. Keep them warm in a tortilla warmer or set them aside if you plan to fill the tacos right away.
  7. Assemble the tortillas with portions of the salmon, spicy cabbage slaw, and lime crema. Top with the optional sliced jalapenos and fresh cilantro, if you want.
  8. For the Spicy Cabbage Slaw: In a large bowl, combine mayo, sriracha, apple cider vinegar, lime juice, and honey. Mix with a spoon or spatula until smooth.
  9. Add the chopped jalapenos and coleslaw mix to the bowl. Toss with the sauce until everything is combined. Add more mayo if you prefer a saucier slaw.
  10. Season the slaw with salt and pepper, adjusting to your taste. Place it in the fridge until you are ready to serve.
  11. For the Lime Crema: Mix the sour cream, lime zest, lime juice, and salt in a small glass bowl until combined. Place it in the fridge until you are ready to use it.

Nutrition

Calories: 380kcalCarbohydrates: 17gProtein: 18gFat: 26gSaturated Fat: 7gCholesterol: 80mgSodium: 466mgFiber: 3gSugar: 5g

Notes

Nutritional information provided is approximate only. This recipe is a great way to bring a simple, delicious meal to your dinner table.

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