Baked Salmon Tacos with Crunchy Cabbage Slaw
These tender, flaky Salmon Tacos are the upgrade your Taco Tuesday has been waiting for! Slow baked salmon with warm spices is piled high onto corn tortillas with all our favorite taco toppings: sweet pineapple salsa, crunchy red cabbage slaw, and cool, creamy cilantro lime crema! Every bite has a burst of flavor.
Servings: 6 servings
Calories: 355kcal
Equipment
Ingredients
For the salmon
- 2 lb side of salmon, skin on or off
- 2 Tbsp olive oil, or neutral oil
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp Kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes
For serving
- 10-12 corn tortillas, street taco size, about 4½ inches round
- Lime wedges, for serving
- Fresh cilantro, for serving
- Pineapple salsa
- Red cabbage slaw
- Cilantro lime crema
Instructions
- Season the salmon. Pat the salmon dry lightly with a paper towel, then place on a parchment lined baking sheet. (Optional grilling instructions below.) Drizzle or brush on 2 Tbsp oil. In a small bowl, whisk together 1 tsp chili powder, 1 tsp dried oregano, 1 tsp Kosher salt, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp crushed red pepper flakes. Mix well, then sprinkle liberally over the top of the salmon.
- Cook the salmon. You can either bake at 275°F / 135°C for 20-24 minutes, or grill. Grilling instructions below. Salmon is fully cooked when an internal temperature of 120°F / 49°C is reached.
- Warm the tortillas. We like to do this on our gas stovetop. Turn a gas burner onto a low to medium heat, then one at a time place a tortilla directly on the burner. Use tongs to flip every 10-15 seconds until the tortilla is evenly charred on both sides. Repeat with remaining tortillas. Transfer to a damp paper towel, then wrap tightly around all tortillas. The steam inside will help to keep the tortillas warm. Alternatively, you can heat up the tortillas in a skillet over medium heat. Warm through for about 30-45 seconds per side.
- Assemble the tacos. Place a bit of cabbage slaw on each tortilla, then top with a little salmon, a drizzle of cilantro lime crema, and the pineapple salsa. Serve immediately with lime wedges and additional fresh cilantro!
Notes
- Note: Nutrition facts include salmon and tortillas only (no toppings).
- Grilling: Grill salmon over 450°F / 230°C until it releases easily, flipping once to finish. Assemble tacos and serve.
- Storage & reheating: Refrigerate cooked salmon up to 3 days; assemble tacos fresh. Reheat gently (microwave at half power or 350°F / 175°C oven).
- Frozen salmon: Thaw completely and pat dry before cooking.
- Swaps: The same rub works for mahi mahi, cod, Arctic char, or shrimp.
- Tortillas: Corn tortillas recommended.
Nutrition
Calories: 355kcal | Carbohydrates: 20g | Protein: 33g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 481mg | Potassium: 846mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
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