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–+ servings
Three prepared Chili Lime Salmon Tacos filled with salmon, colorful slaw, and drizzled with white sauce, served with lime wedges.

Chili Lime Salmon Tacos with Slaw

Make these chili lime salmon tacos for a flavorful meal. The recipe includes a spicy cabbage slaw and a lime crema for topping.
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Prep Time 30 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Tacos
  • 1 lb salmon, deboned and skin-on
  • 4 tbsp garlic-infused olive oil or 4 tablespoon olive oil + 4 cloves minced garlic
  • 4 tbsp fresh cilantro, roughly chopped
  • 2 tbsp lime juice
  • 1 tsp Kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cracked black pepper
  • 8 corn tortillas may sub for grain-free tortillas or your favorite type of tortilla
  • 1 Sliced jalapenos and additional cilantro To top
For the Spicy Cabbage Slaw
  • 104 g mayo about ½ cup
  • 2 tsp sriracha
  • 4 tsp apple cider vinegar
  • 1 tbsp lime juice
  • 2 tsp honey
  • 1 large jalapeno, seeded and finely sliced into half-moons
  • 17.5 oz coleslaw mix shredded white cabbage, red cabbage, carrots
  • 1/2 tsp Kosher salt plus more to taste
  • 1/4 tsp cracked black pepper plus more to taste
For the Lime Crema
  • 12 oz sour cream
  • 1 large lime, zest and juice
  • 1/4 tsp Kosher salt

Equipment

  • Small mixing bowl
  • Glass baking dish
  • Skillet
  • Large bowl

Method
 

  1. In a small mixing bowl combine the garlic-infused olive oil (or olive oil + minced garlic), cilantro, lime juice, salt, cumin, coriander, and black pepper.
  2. Place salmon in a glass baking dish and pour marinade over the top. Cover and refrigerate for 30 minutes. Prep the Spicy Cabbage Slaw and Lime Crema while the salmon marinates.
  3. Remove the salmon from the fridge and let it sit at room temperature for a few minutes while you heat your skillet over medium-high heat.
  4. Cook the marinated salmon skin side down for 4-5 minutes or until the skin is crisp. Turn and cook the other side for an additional 3-4 minutes or until the salmon flakes when prodded with a fork and reaches an internal temperature of 145 degrees F.
  5. You may keep the salmon skin on or remove it. If you remove it, it should come away from the fish easily now.
  6. Reduce pan heat to medium and warm the corn tortillas up for about 10-15 seconds per side. Keep them warm in a tortilla warmer or set them aside if you are filling the tacos right away.
  7. Assemble the tortillas with portions of the salmon, spicy cabbage slaw, and lime crema. Top with the optional sliced jalapenos and fresh cilantro, if you want.
  8. For the Spicy Cabbage Slaw: In a large bowl, combine mayo, sriracha, apple cider vinegar, lime juice, and honey, mixing until smooth.
  9. Add the chopped jalapenos and coleslaw mix to the bowl, tossing with the sauce until well combined. Add more mayo now if you prefer your slaw saucier.
  10. Season with salt and pepper, adjusting to taste. Reserve the slaw in the fridge until ready to use.
  11. For the Lime Crema: Mix the sour cream, lime zest, lime juice, and salt in a small glass bowl until combined. Reserve the crema in the fridge until ready to use.

Nutrition

Calories: 380kcalCarbohydrates: 17gProtein: 18gFat: 26gSaturated Fat: 7gCholesterol: 80mgSodium: 466mgFiber: 3gSugar: 5g

Notes

Nutritional information provided is approximate only.

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