Salmon Tacos

Juicy Salmon Tacos With Avocado Slaw

We already know that you don’t have to leave the house to enjoy delicious fish tacos! These restaurant-worthy salmon tacos with creamy avocado slaw are easy to prepare, and so flavorful. Dig into chipotle-spiced salmon wrapped up in warm corn tortillas and topped with creamy avocado coleslaw, plus more of your favorite garnishes.

More About Salmon Fish Tacos

Foolproof cooking method. Searing salmon on the stove before letting it finish cooking in the oven is the best way to cook salmon. The salmon gets a nice “crust” on the top but doesn’t burn or smoke. I use the same technique for my BBQ salmon.

Creamy avocado slaw. The beauty of these tacos is the avocado slaw. It has the most gorgeous green hue thanks to avocado, lime juice, cilantro, and jalapeño. It’s an ultra-creamy dressing, without any mayo or dairy. Add it to a bag of shredded cabbage and thinly sliced red onion to make the easy coleslaw.

Make–ahead. Prep the coleslaw ahead and let it sit in the refrigerator until you’re ready to use it. It’s all the better if it has a chance to chill for an hour or so. The salmon is easy to cook so this is a quick dinner.

Ingredient Notes

• Avocado – Look for a ripe avocado. It should be dark in color and feel slightly soft when you press the outside with your finger. You can use one-half of a large avocado or one small avocado.
• Jalapeño Pepper – These narrow bright green peppers can vary quite a bit in heat. Removing the seeds and membranes will eliminate some of the spiciness.
• Cilantro – Use fresh cilantro for the dressing. Wash it thoroughly. Small stems are fine. Save a bit for garnishing too.
• Lime – Zest the lime before you squeeze it for the juice. You’ll need 2 limes. The juice thins the dressing and adds great flavor.
• Cabbage/Coleslaw Mix – Shred the cabbage yourself, or keep it easy with a bag of pre-made coleslaw mix.
• Red Onion – Other types of onion will work too, especially scallions (green onions).
• Salmon – Skin-on salmon is fine. The skin detaches easily once the salmon is cooked.
• Seasoning Blend – I season this salmon with chili powder, chipotle chili powder, cumin, garlic powder, and salt. If you have a jar of my salmon seasoning in your pantry, substitute that if you prefer.
• Tortillas – Corn tortillas are a good choice for tacos because they taste great and they are made with only corn so they are gluten-free. Flour tortillas are fine if you prefer those.
• Cotija Cheese (or Queso Fresco) – Either of these two Mexican cheeses make a great topping. You could easily skip the cheese if you wanted to make these tacos non-dairy or choose a different type of cheese if you prefer.
• Optional Toppings – Like any taco, toppings are totally up to you. For these salmon tacos, we lean toward colorful tomatoes and pickled red onions. A few sprigs of cilantro are nice too.

How to make Salmon Tacos

Ready to make perfectly juicy salmon tacos bursting with bold, chipotle flavor and creamy slaw? Good! Here’s how to do it:

Prepare the avocado dressing. Add the avocado, lime zest, lime juice, salt, jalapeño, and cilantro to the bowl of a food processor (or blender), along with a tablespoon of water. Process until the dressing is smooth and creamy. If it seems too thick, add a bit more water or lime juice. Taste it and add more salt, if needed.

Make the coleslaw. Add the coleslaw mix and sliced red onion to a large bowl. Add the dressing and stir well to coat the cabbage. Cover the bowl and refrigerate.

Prepare the salmon. Remove the salmon from the fridge. In a small bowl, combine the seasonings: chili powder, chipotle chili powder, ground cumin, garlic powder, and salt. Sprinkle the seasoning on the flesh side of the salmon; rub it in with your fingertips.

Sear the salmon in a skillet. You’ll need an oven-safe skillet. When the pan is hot, add the salmon to the pan, flesh side down in a bit of olive oil. Sear the salmon without flipping for 3 to 4 minutes, or until browned. Flip it over; it should release from the pan fairly easily.

Bake. Pop the skillet with the salmon into the preheated oven and bake at 400ºF for 8 to 10 minutes, depending on the thickness of the fillets. Remove the pan from the oven.

Warm the tortillas. While the salmon is baking, warm the corn tortillas using your preferred method. I like to char them a bit over my gas burners on the stove.

Assemble and serve. Serve the salmon taco filling wrapped in corn tortillas and topped with avocado coleslaw. If you like, add a few more of your favorite taco toppings. I like a squeeze of lime, chopped tomatoes, and pickled red onions.

Tips for Success

Make the coleslaw ahead. Since coleslaw tastes best if it has a chance to marinate for an hour or so, make that first. Refrigerate the slaw for a few hours, no problem.

Take the chill off the salmon. Take the salmon fillets out of the fridge about 10 minutes ahead of when you’re ready to cook it. This way it has a chance to warm up a bit and it will cook more evenly.

Check for doneness. Salmon is done cooking when the internal temperature reaches 145°F or pretty close to it. If you test it with a fork, the meat should flake easily.

Recipe Variations

• Alternative toppings. Love the idea of the salmon but aren’t too crazy about avocados? Substitute taco slaw, citrus salsa, vinegar coleslaw, or traditional taco toppings such as salsa, sour cream, shredded cheese, tomatoes, or lettuce.
• Use a different cooking method. If you don’t want to turn your oven on, you can substitute air fryer salmon. Salmon bites or air fryer salmon bites are great alternatives, too.
• Substitute another type of fish or shrimp. Substitute any firm-fleshed fish for the salmon in this recipe, like air fryer cod or air fryer tilapia. Shrimp works great too, and doesn’t require baking time, just a couple of minutes in a hot skillet. Try easy shrimp tacos.
• Omit the tortillas. This salmon recipe isn’t just for tacos. If you aren’t in the mood for tacos, just make the salmon as directed and serve it with the avocado coleslaw, or with any side you like.

Serving Suggestions

These salmon tacos taste delicious piled high with tangy, creamy avocado coleslaw, or you can top them with spicy chipotle salsa or mango avocado salsa. Serve your fish tacos with Mexican rice, refried beans, or homemade baked tortilla chips with Mexican corn dip. This Mexican street corn pasta salad is another easy side dish that goes well with salmon tacos. For festive occasions, serve your tacos with strawberry margarita punch or spicy Palomas.

Make Ahead Tip

I always make the coleslaw ahead, as it tastes even better after it’s had the chance to marinate a bit in the refrigerator. The avocado dressing will keep for a couple of days when refrigerated in an airtight container, and it’s good on salads, too. The lime juice in the dressing prevents the avocado from discoloring.

Storing & Reheating Leftovers

Refrigerate: If you have leftover salmon or slaw, store them in separate containers in the fridge. They’ll keep for up to 2 days.

Reheat: Reheat the salmon gently in the microwave until warmed up. It’s actually pretty good served cold, too.