These chipotle salmon tacos with avocado corn salsa, red cabbage slaw and jalapenos on corn tortillas are packed with flavor and protein.
At this point, tacos are basically part of my personality. So yes, of course I had to make salmon tacos too. These are one of those recipes that feel a little extra but are actually super easy. They’re so tasty!
Why you’ll love this recipe
- Fresh & flavour packed: These salmon tacos are loaded with smoky chipotle salmon, crunchy cabbage slaw, and creamy avocado corn salsa for the perfect fresh and flavourful bite.
- Quick & healthy dinner: An easy weeknight dinner that’s packed with protein and ready in about 30 minutes (10 if you prep ahead!).
Ingredients and substitutions
- Salmon – Fresh or thawed frozen salmon or a similar firm fish like mahi mahi or trout would also work.
- Olive oil – Avocado oil or another neutral oil is fine.
- Chipotles in adobo – Swap for a little hot sauce plus smoked paprika.
- Chili powder – Taco seasoning can be used instead.
- Cumin – Leave it out if needed, but it adds great flavour.
- Paprika – Smoked paprika works too and adds even more depth.
- Garlic powder – Onion powder can be used in a pinch.
Avocado corn salsa
- Avocado – Best fresh, but guacamole can work in a pinch.
- Corn – Fresh, frozen, or canned corn all work.
- Lime juice – Fresh is best, but bottled will work.
- Cilantro – Leave it out if you’re not a fan, or use parsley instead.
Red cabbage slaw
- Red cabbage – Green cabbage or bagged coleslaw mix will also work.
- Apple cider vinegar – Rice vinegar or lime juice are good swaps.
- Honey – Maple syrup or agave will work too.
- Olive oil – Any neutral oil can be used.
To serve
- Corn tortillas – Flour tortillas work too, but corn keeps them gluten-free.
- Cilantro – Optional, but adds a nice fresh finish.
- Jalapeño – Fresh or pickled work or leave it off for less spice.
How to make salmon tacos
Step 1: Marinate the salmon
Mix the marinade and cut up the salmon, then coat and let sit for at least 10 minutes.
Step 2: Make the slaw
Slice the cabbage, mix with the dressing ingredients and set aside.
Step 3: Make the salsa
Mix the diced avocado with corn, cilantro, lime, then season and set aside.
Step 4: Cook the salmon and serve
Cook the salmon in a hot skillet for 2-3 min per side then assemble the tacos and enjoy!
Recipe Tips and Variations
Here are some tips to ensure your salmon tacos turn out perfect every time:
- Ingredient prep: Prep the slaw and marinade ahead of time so it comes together even quicker.
- Don’t overcook the salmon: It cooks quickly, so keep an eye on it and pull it off the heat once it flakes easily.
- Use a hot pan: A hot skillet helps the salmon get a nice sear and keeps it from sticking.
- Spice level: Use more or less chipotle in adobo and jalapeños depending on your taste.
- Swap the fish: Trout, cod, or mahi mahi would also work well in these tacos.
- Shortcut the toppings: Use bagged coleslaw mix or store-bought corn salsa or guacamole to save time.
- Try different toppings: Add pickled onions, crumbled feta, or a drizzle of chipotle mayo for even more flavour.
Frequently asked questions
Are salmon tacos healthy?
Definitely. These salmon tacos are packed with protein, healthy fats, and fresh toppings. They’re a lighter taco option that still feels really satisfying.
Can I use frozen salmon?
Yes! Just make sure it’s fully thawed and patted dry before marinating and cooking so it sears nicely.
Do salmon tacos taste “fishy”?
Salmon is actually one of the friendliest fish for new fish-eaters. The chipotle marinade and fresh toppings help balance everything out really well. So if you’re hesitant, I think this is the perfect recipe!
What to serve with salmon tacos
These salmon tacos are pretty filling on their own, but if you’re looking for sides, here are some ideas:
- Side of guac or corn salsa with tortilla chips
- Cilantro lime rice or cauliflower rice for a lighter option
- Leafy green salad with homemade dressing
Storing and reheating
Storing: Store the cooked salmon and slaw separately in airtight containers in the fridge. The salmon is best up to 3-4 days, the slaw 4 days and the avocado salsa should be made fresh the day of.
Reheating: Reheat the salmon in a hot skillet or the microwave until heated through.
Freezing: Freeze the salmon in airtight, freezer safe containers for up to 3 months. I don’t recommend freezing anything else.
Defrosting and reheating: Defrost the salmon the fridge overnight then reheat in a skillet or microwave.
More easy & flavourful taco recipes
Salmon Tacos with Avocado Corn Salsa
Ingredients
Salmon
- 1 lb salmon cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp chipotles in adobo finely minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp each salt and pepper
Avocado Corn Salsa
- 1 avocado diced
- 1/2 cup corn
- 1 tbsp lime juice preferably squeezed fresh from a lime
- 1 tbsp cilantro finely chopped
- Salt and pepper to taste
Red Cabbage Slaw
- 2 cups red cabbage
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp olive oil
- 1/2 tsp each salt & pepper
To serve
- 12 corn tortillas
- 2 tbsp Cilantro chopped, to serve
- 1 jalapeno thinly sliced
Instructions
- Toss salmon pieces in olive oil, chipotles and spices, then let marinate for 10 minutes.
- Mix vinegar, honey, oil, salt and pepper together in a large bowl then toss with cabbage to make red cabbage slaw. Set aside.
- Mix avocado, corn, lime juice, cilantro, salt & pepper together to make avocado corn salsa and set aside.
- Heat a large skillet over medium-high heat, then add salmon pieces, cooking for 2-3 minutes per side. Remove from heat.
- Microwave corn tortillas for 30 seconds until soft and pliable. Top with cabbage slaw, salmon pieces, avocado corn salsa, sliced jalapenos and cilantro. Serve and enjoy!
Comments & Reviews
Renee Amaral says
So fresh and tasty!