Description
These salmon tacos are a flavorful and healthy twist on traditional tacos, featuring seasoned baked salmon, fresh cabbage slaw, and a zesty chipotle mayo sauce, all wrapped in warm tortillas.
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1 tbsp olive oil
- 1 cup shredded purple cabbage
- 1/2 cup shredded green cabbage
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp salt (for slaw)
- 1/3 cup mayonnaise
- 1 tbsp chipotle in adobo sauce (minced)
- 1 tbsp lime juice (for sauce)
- 4 small tortillas (corn or flour)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Place salmon fillets on a baking sheet lined with parchment paper.
- In a small bowl, mix smoked paprika, garlic powder, salt, pepper, and cumin. Rub the seasoning mix onto the salmon fillets, then drizzle with olive oil.
- Bake the salmon for 12–15 minutes or until cooked through and flaky.
- While the salmon bakes, prepare the slaw by combining purple cabbage, green cabbage, cilantro, lime juice, and salt in a bowl. Toss to combine and set aside.
- In a separate bowl, whisk together mayonnaise, chipotle in adobo sauce, and lime juice to make the chipotle mayo sauce.
- Once salmon is done, let it cool slightly and then flake into large chunks.
- Warm tortillas on a skillet or in the microwave.
- Assemble the tacos by layering slaw, salmon chunks, and a drizzle of chipotle mayo sauce on each tortilla.
- Serve with lime wedges and enjoy!
Notes
- You can use Greek yogurt instead of mayo for a lighter sauce.
- Leftover salmon can be refrigerated and used the next day.
- Try adding avocado slices for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
