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–+ servings
Three delicious Chili Lime Salmon Tacos topped with creamy sauce and slaw, served with lime wedges on a metal tray.

Chili Lime Salmon Tacos with Slaw

Make these flavorful salmon tacos on a busy weeknight. The recipe combines chili-lime marinated salmon with a fresh, spicy cabbage slaw and a simple lime crema for a satisfying meal.
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Prep Time 15 minutes
Cook Time 9 minutes
Marinating Time 30 minutes
Total Time 54 minutes
Servings: 4 tacos
Course: Dinner, Lunch
Cuisine: Mexican-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 substitute for grain-free or other tortillas
  • Optional Sliced jalapenos and additional cilantro, to top
For the Spicy Cabbage Slaw
  • 104 g Mayo About 1/2 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 plus 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 prepare the Spicy Cabbage Slaw and Lime Crema.
  3. After 30 minutes of marinating, remove the salmon 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 easily 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. Set them aside in a tortilla warmer or fill the tacos immediately.
  7. Assemble the tortillas with portions of the salmon, spicy cabbage slaw, and lime crema. Top with optional sliced jalapenos and fresh cilantro, if you want.
  8. For the Spicy Cabbage Slaw: In a large bowl, combine the 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, tossing 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. Reserve 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. Reserve it in the fridge until you are ready to serve.

Nutrition

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

Notes

Nutritional information provided is approximate. This recipe is great for busy weeknights when you want a fun, flavorful meal that appeals to the whole family.

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