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Salmon Tacos Recipe

Name: Salmon Tacos
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 3 cups shredded cabbage (purple or green); 1 cup shredded fennel (or more cabbage, jicama, or sliced cucumber); 0.25 cup cilantro or dill; 2 tablespoons jalapeno, finely chopped; 2 tablespoons orange zest; 3 tablespoons fresh orange juice; 2 tablespoons lime juice; 1 tablespoon rice wine vinegar; 0.5 teaspoon salt; 1 teaspoon sugar; 2 large avocados, mashed; garlic salt to taste; squeeze of lime; 16 ounces salmon, skinless; salt; Cajun seasoning (or taco seasoning); 3 tablespoons olive oil, coconut oil, or avocado oil; 3 limes (divided, some for garnish); 12 small tortillas (flour or flour-corn blend); pickled red onions; chipotle mayo or Peruvian Green Sauce

These blackened Salmon Tacos with citrus-infused taco slaw, mashed avocado, pickled onions and creamy chipotle taco sauce are healthy and delicious!

4.8 from 138 votes

60 mins

Total Time

tacos

Jump to Recipe

How to Make the Best Salmon Tacos

These blackened salmon tacos are a fresh, flavorful twist on traditional fish tacos. The combination of perfectly seared, Cajun-spiced salmon with a bright citrus slaw creates a harmony of bold and refreshing flavors that will have everyone coming back for seconds.

What sets these tacos apart is the citrus-infused slaw made with fresh orange zest and juice, along with lime and a touch of vinegar. This tangy, crunchy topping pairs beautifully with the rich, slightly spicy blackened salmon. The creamy avocado mash acts as the perfect base, adding a smooth texture that balances out all the vibrant flavors.

Don’t skip the pickled red onions and chipotle mayo—they add layers of acidity and smokiness that really elevate these tacos from good to restaurant-quality. Whether you’re hosting a casual dinner party or just want a healthy weeknight meal, these salmon tacos are sure to impress.

Keywordsalmon tacos, blackened salmon tacos, salmon taco slaw, salmon taco sauce, fish tacos

Ingredients

Citrus Taco Slaw

Avocado Mash

2 large avocados, mashed
garlic salt to taste
squeeze of lime

Blackened Salmon

16 ounces salmon, skinless
salt
Cajun seasoning (or taco seasoning)
3 tablespoons olive oil, coconut oil, or avocado oil
3 limes (divided, some for garnish)

For Serving

12 small tortillas (flour or flour-corn blend)
pickled red onions
chipotle mayo or Peruvian Green Sauce

Instructions

Prep Toppings

Make the pickled red onions and chipotle mayo (or Peruvian Green Sauce) and refrigerate. You can do this several days ahead!

Make the Citrus Slaw

Shred the cabbage and fennel and place in a medium bowl.
Add cilantro, jalapeno, orange zest, orange juice, lime juice, vinegar, salt and sugar. Toss to combine.
Taste and adjust salt, heat and acid to your liking.

Prepare the Avocado

Mash the avocados with garlic salt to taste. Add a squeeze of lime and mix to combine.

Cook the Salmon

Season both sides of the salmon with a little salt. Generously season both sides with Cajun seasoning.
Heat oil in a large skillet over medium-high heat.
Sear the salmon until deeply golden, about 3-4 minutes. Flip, sear the other side and cook until it easily flakes apart with a fork, 3-4 minutes (time will depend on the thickness of the filets).
Flake apart, and squeeze with half a lime. Taste for salt and lime, add more if needed.

Assemble Tacos

Warm or toast the tortillas until soft and pliable, and slightly toasty. Wrap in a kitchen towel.
Spread a little of the avocado mash on the tortilla (which will hold everything together), add some blackened salmon, and top with slaw, pickled onions, a drizzle of chipotle mayo and cilantro.
Serve with lime wedges.

Notes

These are best eaten immediately after assembling! Leftovers can be repurposed into salmon bowls.
For the salmon, you can use either skin-on or skinless fillets. If using skin-on, cook skin-side down first.
The citrus slaw can be made a few hours ahead and stored in the refrigerator.