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Easy Salmon Tacos For Taco Tuesdays

Salmon Tacos are easy and quick to make, delicious to eat, and great to serve with a variety of toppings.

  • Total Time: 30 minutes



For The Mixture

  • Three fillets of skinless salmon cut from 1.25 pounds of salmon (an inch thick)
  • Ten corn tortillas (six inches and warm)
  • Salt and pepper to taste
  • ¾ teaspoon of ground cumin
  • One and a half teaspoons of chili powder
  • One tablespoon of olive oil

For The Taco Slaw

  • ¾ teaspoon of minced garlic
  • Three cups of coleslaw mix
  • One teaspoon of lime zest
  • 1/3 cup of chopped cilantro
  • 1.5 teaspoon of honey
  • 1.5 tablespoons of fresh lime juice
  • A quarter cup of mayonnaise
  • Some optional toppings include: red onion (diced), shredded Monterey jack cheese, or diced avocado, mango, or pineapple


  1. Take a skillet of twelve inches, put it on medium-high heat, and heat up the olive oil in it.
  2. Take a generous amount of salt and pepper and rub it on both sides of the salmon. Then, rub both sides with cumin and chili powder.
  3. Put the salmon in the skillet and let it cook for between three and four minutes on each side or until it is barely cooked. Then, transfer the salmon to a cutting board.
  4. It is time for you to prepare the taco slaw. Take a mixing bowl and put all the slaw ingredients together inside it. Also, use some salt and pepper to season the mix.
  5. Then, flake the salmon into small chunks.
  6. Finally, warm the tortillas, and begin layering them with the slaw, salmon, and any other toppings you might like or enjoy.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Calories: 361 kcal
  • Sugar: 2 g
  • Fat: 22 g
  • Trans Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 5 g
  • Protein: 29 g
  • Cholesterol: 64 mg