Salmon

Mexican Salmon Tacos

Name: Mexican Salmon Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 salmon fillets, 6 oz (170g) each; 1 head of red cabbage, thinly sliced; 2 carrots, peeled and grated; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 4 corn tortillas; 1 cup diced tomatoes; 1/4 cup chopped fresh onion

By Esme Holloway · June 19, 2026 · Salmon

Prep20 min

Cook15 min

Total40 min

Serves4

I still remember the first time I had Mexican Salmon Tacos at a small beachside restaurant. The combination of the tender salmon, crunchy slaw, and spicy salsa was a game-changer for me. As a home cook, I was determined to recreate this dish in my own kitchen. After some trial and error, I finally perfected my Mexican Salmon Tacos recipe, and I'm excited to share it with you.

This recipe is perfect for anyone who loves seafood and is looking for a quick and easy dinner option. The best part is that it's incredibly versatile - you can customize the toppings to your liking and make it as spicy or mild as you prefer. Whether you're a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen.

One of the things I love about this recipe is that it's perfect for a weeknight dinner. The salmon cooks quickly, and the slaw and salsa can be made ahead of time. Plus, you can use leftover salmon for tacos the next day - just reheat it in a pan with some oil and you're good to go.

So, what makes this recipe special? For starters, the salmon is cooked to perfection - it's tender, flaky, and full of flavor. The slaw adds a nice crunch and a bit of sweetness, while the salsa provides a spicy kick. And the best part? It's all made with fresh, wholesome ingredients that you can find at your local grocery store.

Whether you're a fan of seafood or just looking for a new dinner idea, I hope you'll give this recipe a try. With its combination of bold flavors and easy preparation, it's sure to become a favorite in your household.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's perfect for a quick and delicious dinner
The salmon is cooked to perfection and is full of flavor
The slaw and salsa add a nice crunch and a bit of sweetness
It's a great way to get your daily dose of omega-3s and other essential nutrients
You can customize the toppings to your liking and make it as spicy or mild as you prefer
It's a great option for a weeknight dinner or a special occasion

Why This Recipe Works

The key to this recipe is the way the salmon is cooked. By cooking it in a hot skillet with some oil, we're able to get a nice crust on the outside while keeping the inside tender and flaky. This is because the high heat helps to sear the salmon quickly, locking in the juices and flavors.

Another important factor is the way the slaw and salsa are made. By using a combination of red cabbage, carrots, and cilantro, we're able to create a slaw that's both crunchy and flavorful. And by using a mixture of diced tomatoes, onions, and jalapenos, we're able to create a salsa that's both spicy and tangy.

Finally, the way the tacos are assembled is also important. By using a combination of warm tortillas, crunchy slaw, and spicy salsa, we're able to create a dish that's both balanced and delicious. And by adding some fresh cilantro and lime juice on top, we're able to add a bit of brightness and freshness to the dish.

Overall, the combination of these factors is what makes this recipe work. By using fresh, wholesome ingredients and cooking them in a way that brings out their natural flavors, we're able to create a dish that's both delicious and satisfying.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including salmon fillets, red cabbage, carrots, cilantro, lime juice, and olive oil. You'll also need some spices, such as cumin and chili powder, to add flavor to the dish. Don't worry if you don't have all of these ingredients on hand - you can easily find them at your local grocery store.

One thing to keep in mind when shopping for ingredients is to look for fresh and sustainable options. Choose salmon fillets that are wild-caught and have a nice pink color. Also, be sure to choose red cabbage and carrots that are firm and have no signs of bruising.

4 salmon fillets, 6 oz (170g) eachLook for wild-caught salmon fillets with a nice pink color and a firm texture. You can also use other types of fish, such as tilapia or mahi-mahi, if you prefer.
1 head of red cabbage, thinly slicedChoose a head of red cabbage that is firm and has no signs of bruising. You can also use green cabbage or a combination of the two if you prefer.
2 carrots, peeled and gratedChoose carrots that are firm and have no signs of bruising. You can also use other types of vegetables, such as beets or zucchini, if you prefer.
1/4 cup chopped fresh cilantroChoose fresh cilantro with no signs of wilting or bruising. You can also use dried cilantro if you prefer, but fresh is always best.
2 tablespoons lime juiceChoose fresh lime juice for the best flavor. You can also use bottled lime juice if you prefer, but be sure to check the ingredients list for any added preservatives or sugars.
1 teaspoon ground cuminChoose a high-quality ground cumin with no signs of staleness or bitterness. You can also use whole cumin seeds if you prefer, but be sure to grind them first.
1/2 teaspoon chili powderChoose a mild or spicy chili powder, depending on your preference. You can also use other types of chili powder, such as ancho or guajillo, if you prefer.
1/2 teaspoon saltChoose a high-quality salt with no signs of staleness or bitterness. You can also use other types of salt, such as sea salt or kosher salt, if you prefer.
1/4 teaspoon black pepperChoose a high-quality black pepper with no signs of staleness or bitterness. You can also use other types of pepper, such as white pepper or green pepper, if you prefer.
2 tablespoons olive oilChoose a high-quality olive oil with no signs of staleness or bitterness. You can also use other types of oil, such as avocado oil or grapeseed oil, if you prefer.
4 corn tortillasChoose corn tortillas that are fresh and have no signs of staleness or cracking. You can also use flour tortillas if you prefer, but corn is always best for tacos.
1 cup diced tomatoesChoose fresh or canned diced tomatoes, depending on your preference. You can also use other types of tomatoes, such as cherry tomatoes or grape tomatoes, if you prefer.
1/4 cup chopped fresh onionChoose a fresh onion with no signs of bruising or sprouting. You can also use other types of onions, such as red onion or yellow onion, if you prefer.

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerTongs or spatulaGrater or food processor

How to Make Mexican Salmon Tacos

1
Preheat your skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the salmon fillets and cook for 3-4 minutes per side, or until they reach an internal temperature of 145 F (63 C). Use an instant-read thermometer to check the temperature in the thickest part of the fish.
2
While the salmon is cooking, prepare the slaw by combining the thinly sliced red cabbage, grated carrots, and chopped cilantro in a bowl. Squeeze the lime juice over the top and toss to combine.
3
Once the salmon is cooked, remove it from the skillet and set it aside to rest. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
4
Add the diced tomatoes, chopped onion, and ground cumin to the skillet and cook for 2-3 minutes, or until the vegetables are tender. Stir in the chili powder and cook for an additional minute.
5
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6
Assemble the tacos by placing a piece of cooked salmon on each tortilla, followed by a spoonful of the slaw and a spoonful of the tomato and onion mixture.
7
Season the tacos with salt and pepper to taste, and serve immediately.
8
Garnish with additional cilantro, lime wedges, and diced tomatoes, if desired.
9
Rest the tacos for 5-10 minutes before serving to allow the flavors to meld together.
10
Serve the tacos with your favorite toppings, such as sour cream, salsa, or avocado.
11
Store any leftover tacos in an airtight container in the refrigerator for up to 24 hours. Reheat the tacos in the microwave or oven until warm and crispy.

Expert Tips

Make sure to pat the salmon dry with a paper towel before cooking to remove excess moisture and promote browning.
Don't overcook the salmon - it should be cooked to an internal temperature of 145 F (63 C) and still be slightly pink in the center.
Use a variety of colors in your slaw to make it visually appealing - you can add other vegetables, such as beets or zucchini, to the mix.
Don't be afraid to experiment with different types of chili powder or spices to find the flavor you like best.
Consider using leftover salmon to make tacos the next day - simply reheat it in a pan with some oil and serve with your favorite toppings.
To add some extra crunch to your tacos, try adding some diced radishes or jicama to the slaw.
If you're having trouble getting the tortillas to warm up evenly, try wrapping them in a damp paper towel and microwaving for 20-30 seconds.
To make the tacos more substantial, consider adding some cooked black beans, roasted corn, or diced avocado to the filling.

Common Mistakes to Avoid

Overcooking the salmon - it should be cooked to an internal temperature of 145 F (63 C) and still be slightly pink in the center.
Not using enough oil in the skillet - this can cause the salmon to stick and become dry.
Not seasoning the tacos with enough salt and pepper - this can make the dish taste bland and uninteresting.
Not using fresh and sustainable ingredients - this can affect the flavor and texture of the dish.
Not assembling the tacos correctly - make sure to place the salmon on the tortilla first, followed by the slaw and the tomato and onion mixture.
Not resting the tacos for long enough - this can cause the flavors to not meld together properly.

Variations and Substitutions

Try using different types of fish, such as tilapia or mahi-mahi, for a different flavor and texture.
Add some diced jalapenos or serrano peppers to the slaw for an extra kick of heat.
Use different types of chili powder, such as ancho or guajillo, for a unique flavor.
Add some cooked black beans, roasted corn, or diced avocado to the filling for extra substance and nutrition.
Try using different types of tortillas, such as flour or whole wheat, for a different texture and flavor.
Add some diced onions or garlic to the skillet with the salmon for extra flavor.
Use fresh cilantro or scallions as a garnish for a pop of color and freshness.

What to Serve With Mexican Salmon Tacos

Serve the Mexican Salmon Tacos with your favorite toppings, such as sour cream, salsa, or avocado. You can also serve them with a side of Mexican street corn, black beans, or roasted vegetables.

Consider serving the tacos at a dinner party or gathering - they're easy to make in large quantities and are sure to be a hit with your guests. You can also customize the toppings and fillings to suit your guests' tastes and dietary preferences.

Serve the tacos with a side of Mexican street cornAdd some diced onions or garlic to the skillet with the salmon for extra flavorUse fresh cilantro or scallions as a garnish for a pop of color and freshnessTry using different types of chili powder, such as ancho or guajillo, for a unique flavorAdd some cooked black beans, roasted corn, or diced avocado to the filling for extra substance and nutrition

Make-Ahead, Storage, Freezing and Reheating

Store any leftover tacos in an airtight container in the refrigerator for up to 24 hours. Reheat the tacos in the microwave or oven until warm and crispy.

To freeze the tacos, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen tacos to a freezer-safe bag or container and store for up to 3 months. Reheat the tacos in the microwave or oven until warm and crispy.

When reheating the tacos, make sure to heat them until they're warm and crispy. You can also add some extra toppings, such as sour cream or salsa, to give them a fresh flavor.

One thing to keep in mind when storing and reheating the tacos is to make sure they're handled safely. Always use clean utensils and plates, and make sure to refrigerate or freeze the tacos promptly after cooking.

Frequently Asked Questions

What type of fish is best for Mexican Salmon Tacos?

Salmon is a great choice for Mexican Salmon Tacos, but you can also use other types of fish, such as tilapia or mahi-mahi. Just make sure to choose a fish that's fresh and sustainable.

How do I cook the salmon for Mexican Salmon Tacos?

Cook the salmon in a hot skillet with some oil over medium-high heat. Cook for 3-4 minutes per side, or until the salmon reaches an internal temperature of 145 F (63 C).

What's the best way to assemble the tacos?

Assemble the tacos by placing a piece of cooked salmon on each tortilla, followed by a spoonful of the slaw and a spoonful of the tomato and onion mixture. Season with salt and pepper to taste, and serve immediately.

Can I make the tacos ahead of time?

Yes, you can make the tacos ahead of time. Simply cook the salmon and prepare the slaw and tomato and onion mixture, then assemble the tacos just before serving. You can also store the tacos in an airtight container in the refrigerator for up to 24 hours or freeze them for up to 3 months.

What are some good toppings for Mexican Salmon Tacos?

Some good toppings for Mexican Salmon Tacos include sour cream, salsa, avocado, diced tomatoes, and shredded lettuce. You can also add some diced onions or cilantro for extra flavor and texture.

Can I use different types of tortillas for the tacos?

Yes, you can use different types of tortillas for the tacos. Corn tortillas are traditional, but you can also use flour or whole wheat tortillas for a different texture and flavor.

How do I prevent the tacos from becoming dry and crumbly?

To prevent the tacos from becoming dry and crumbly, make sure to cook the salmon until it's just done, then let it rest for a few minutes before assembling the tacos. You can also add some extra moisture to the tacos by using sour cream or salsa as a topping.

Can I make the tacos gluten-free?

Yes, you can make the tacos gluten-free by using gluten-free tortillas and being careful about cross-contamination with gluten-containing ingredients. You can also use gluten-free seasonings and sauces to add flavor to the tacos.

The Full Recipe

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