Description
These flaky salmon tacos paired with a creamy avocado slaw are the perfect weeknight dinner. You can make them in just 20 minutes with a handful of simple ingredients and spices!
Ingredients
Scale
Creamy Slaw:
- 1 avocado, mashed or pureed
- 1 tablespoon lime juice
- 1/2 tablespoon red wine vinegar
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1/8 teaspoon red pepper flakes
- salt to taste
- 2 cups of shredded cabbage
Baked Salmon:
- 1 pound fresh salmon, (skin removed) cut into 1/2″-1″ cubes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon ancho chili powder
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
Other:
- corn tortillas
- crumbled cotija cheese
- pickled red onions
Instructions
Creamy Slaw:
- To a medium bowl, add avocado, lime juice, cilantro, garlic, red pepper flakes, and salt to taste. Using a spoon, mix together until well combined.
- Add in shredded cabbage and gently stir everything together.
Bake the Salmon:
- Preheat oven to 400°F.
- To a medium bowl add cubed salmon along with smoked paprika, garlic powder, chipotle chili powder, ancho chili powder, salt and olive oil. Using your hands, gently toss the salmon to coat with the spice blend.
- Line a baking sheet with parchment paper and spread salmon out in single layer on the baking sheet.
- Bake for 8 minutes. In the last minute, switch the oven to broiler to brown the salmon. Remove from oven and set aside.
Assemble Tacos:
- To warmed corn tortillas add creamy slaw and salmon. Top with cotija cheese and pickled onions.
Notes
- To store. Leftover salmon can be kept in an airtight container in the fridge for 2-3 days. (The slaw is best eaten fresh, so I don’t recommend trying to store it.)
- To reheat. Reheating salmon is pretty easy – I recommend doing it in a sauté pan or in the air fryer. Keep in mind that the salmon may break apart when it’s reheated. Alternatively, these salmon tacos aren’t that bad cold! The salmon holds up well refrigerated and still tastes amazing if you can’t reheat it and want to bring it as a lunch on the go.
Nutrition
- Serving Size: 2 tacos
- Calories: 451
- Sugar: 5 g
- Sodium: 394 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 93 mg
