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When you need dinner ready in a hurry, turn to these easy salmon tacos. They’re ready in just 20 minutes for a fresh and flavorful meal.
One of the easiest ways to get my kids to eat salmon is to stuff it in a tortilla.
They’ve been eating salmon since they were babies, but as any parent knows, kids tend to get both more adventurous and more picky as they get older.
Fortunately I know any kind of taco is a hit, so it’s our go-to when we’re stumped for dinner. Salmon tacos are a great alternative to the standard ground beef taco, and cook up just as quickly.
Instead of shredded cheese and lettuce, I serve these salmon tacos with fresh slaw, which adds a nice crunch and contrast to the spice.
Grab your tortillas and toppings and get ready for taco night!
Ingredients for salmon tacos
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Salmon
- Blackened seasoning
- Olive oil
- Coleslaw mix
- Mayonnaise
- Lime juice
- Granulated sugar
- Tortillas
For the salmon, you can use skin-on or skinless filets. The salmon gets flaked after cooking, so you won’t need the skin.
Use your favorite coleslaw mix, or simply shred 2 cups of green or purple cabbage (or a mix of both). You also can try my homemade coleslaw or kale slaw on these tacos!
How to make this recipe
If you are using frozen salmon filets, make sure they are completely thawed. Pat with a paper towel to remove any excess water.
Season on both sides with the blackened seasoning (if your salmon has skin, just season the skinless side).
Heat the olive oil in a large skillet over medium. Once hot, place the salmon in the skillet and cook for 5 minutes, then flip and cook the other side for 4-6 minutes.
Transfer the salmon to a bowl and use two forks to break apart the salmon into flaky pieces.
Salmon filets can still have a few bones! As you flake the salmon watch out for any bones and be sure to remove them.
In a medium bowl, combine the coleslaw mix, mayonnaise, lime juice, and sugar, tossing to coat evenly. Season to taste with salt and pepper.
You can warm your tortillas on a grilled, in a pan on the stove, or in the microwave. To warm in the microwave, stack the tortillas and wrap in a damp paper towel. Microwave for 30 seconds to warm through.
Serve the tacos with warmed tortillas, topped with slaw and fresh cilantro.
Recipe suggestions
These salmon tacos are great just the way they are, but if you want to add even more toppings, go for it!
Avocado crema is one of my favorites for tacos, and it’s great to eat with chips too. Or you can add a dollop of salsa roja along with some crumbled queso fresco or cotija cheese.
As an alternative to blackened seasoning, you can use a seafood seasoning blend, which will have less of a spicy kick. This is a great option if you’re feeding those who are more sensitive to heat!
More easy seafood recipes
Looking for other quick and easy dinner recipes? Seafood always cooks up quickly for a fast protein option.
If you like shrimp try pesto shrimp, especially with my cheesy polenta.
Baked mahi mahi is one of my favorites, and it’s great in tacos too.
Want more salmon? Make honey glazed salmon, or try salmon kabobs in the summertime.
Give these salmon tacos a try for your next taco night!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Salmon Tacos
Ingredients
- 16 ounces salmon, (approximately 3-4 filets, skin on or off)
- 2 tablespoon blackened seasoning
- 2 tablespoon extra virgin olive oil
- 4 cups coleslaw mix
- 4 tablespoons mayonnaise
- 2 tablespoon fresh-squeezed lime juice
- 1 teaspoon granulated sugar
- Fine sea salt and ground black pepper, to taste
- 12 small flour tortillas
- Fresh cilantro leaves, for garnish
Instructions
- Season the salmon with the blackened seasoning. For skinless salmon, season on both sides. If using skin-on salmon, season the side without the skin.
- Heat the oil in a large skillet over medium heat. Place the salmon in the pan and cook for 5 minutes, then flip and cook until desired doneness is reached, 4-6 minutes. Transfer to a medium-sized bowl. Use two forks to shred the salmon into smaller pieces, stirring to distribute the blackened seasoning.
- In a medium-sized bowl, combine the coleslaw mix, mayonnaise, lime juice, and sugar. Season with salt and pepper to taste.
- Wrap the tortillas in a damp cloth and microwave for 30 seconds to warm through and make them more pliable. Or, heat on a griddle.
- Divide the salmon evenly between the tortillas. Top with the slaw and garnish with fresh cilantro.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
