Tacos are my love language
These Salmon Tacos with Spicy Cabbage Slaw and Lime Crema are one of my very favorite ways to enjoy fish tacos. Buttery-rich salmon is coated in a simple marinade of garlic oil, citrus, cilantro, and spices before it's seared until delightfully crispy on the outside and perfectly tender and flaky on the inside. The finished salmon nestles into warm tortillas stuffed with Spicy Cabbage Slaw and dollops of Lime Crema.
What is lime crema?
Crema is a creamy condiment similar to sour cream, but slightly thinner and tangier owing to a measure of citrus. One of the most traditional versions of homemade crema includes a base of heavy cream, buttermilk, lime juice, and salt which is then left to thicken at room temperature for several hours or more. However, there are many versions of crema that start with a base of sour cream or yogurt and others that include garlic or other spices in their construction.
For this taco recipe, I prefer to keep things super simple and super quick. My preferred crema is simply a combination of sour cream, lime zest, lime juice, and salt. Simply mix until well-combined and then allow to rest in the fridge while you prepare the remainder of dinner.
What kind of tortillas are best to use for this recipe?
This is totally up to you. I generally make these Salmon Tacos with corn tortillas that have been quickly pan-seared until warm, but if you prefer flour tortillas, go for it! If you are grain-free, these grain-free tortillas are my favorite option. If you're serving these tacos as a make-your-own taco bar, I highly recommend keeping your freshly seared tortillas in a tortilla warmer like this one, so they stay warm and pliable.
How should I serve with these Salmon Tacos?
- I love to pack these Salmon Tacos with plenty of Spicy Cabbage Slaw. We serve extra on the side because it's so good!
- With a side of Roasted Brussels Sprouts with Honey Sriracha Sauce
- With a side of Blistered Shishito Peppers (So good dipped in a bit of extra Lime Crema!)
- With a simple tossed salad dressed in this Buttermilk Jalapeno Ranch
- With a side of crispy Smashed Potatoes with Avocado Chimichurri Sauce
What tools do I need to make this recipe?
- A medium casserole dish (to marinate the fish in)
- A cutting board
- A chef's knife
- A kitchen scale - OR - measuring cups (for less precise measurements)
- Measuring spoons
- A citrus zester
- A citrus juicer
- 2 - small mixing bowls
- A large mixing bowl
- A spoon - OR - spatula
- A large skillet
- A fish spatula
- A meat thermometer
- Optional: a tortilla warmer
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more dinner inspiration?
Love this Salmon Taco recipe? Here are some additional dinner recipes that you might enjoy!
- Salmon with Adobo Sauce and Blackberry Cucumber Avocado Salsa
- Pressure Cooker Barbacoa Beef (awesome in tacos!)
- Grilled Skirt Steak with Avocado Chimichurri Sauce
A note for special diets
These Salmon Tacos with Spicy Cabbage Slaw and Lime Crema are easily made friendly for gluten-free diets by using gluten-free tortillas -- my favorite option is gluten-free corn tortillas. If you'd like to make these salmon tacos friendly for grain-free diets, these grain-free tortillas are my favorite option.
These tacos can also be made friendly for low-FODMAP diets by swapping the classic sour cream for a lactose-free sour cream when making the crema and a low-FODMAP sriracha swap when making the slaw. The Monash app notes that 1 teaspoon of sriracha is considered low-FODMAP, however, it doesn’t specify the brand so if you are especially sensitive to garlic (as most who follow low-FODMAP are) you can swap for classic Tabasco. The Monash app also notes that ¾ cup of cabbage is considered low-FODMAP so keep that in mind when serving.
For low-carb diets, I recommend ditching the tortillas and serving the salmon and lime crema directly on a bed of the Spicy Cabbage Slaw.
Print
Grain-Free Salmon Tacos with Spicy Cabbage Slaw and Lime Crema
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 8 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Salmon Tacos with Spicy Cabbage Slaw and Lime Crema are one of my very favorite ways to enjoy fish tacos. Buttery-rich salmon is coated in a simple marinade of garlic oil, citrus, cilantro, and spices before it's seared until delightfully crispy on the outside and perfectly tender and flaky on the inside. The finished salmon nestles into warm tortillas stuffed with Spicy Cabbage Slaw and dollops of Lime Crema.
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
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cracked black pepper
- 8 corn tortillas (may sub for grain-free tortillas or your favorite type of tortilla)
- Optional: Sliced jalapenos and additional cilantro, to top
For the Spicy Cabbage Slaw (which can also be found at this link):
- 104 g (about ½ cup) mayo
- 2 tsp sriracha (see notes above for low-FODMAP options)
- 4 tsp apple cider vinegar
- 1 tbsp lime juice
- 2 tsp honey
- 1 large jalapeno, seeded and finely sliced into half-moons
- 17 ½ oz coleslaw mix (shredded white cabbage, red cabbage, carrots)
- ½ tsp Kosher salt, plus more to taste
- ¼ tsp cracked black pepper, plus more to taste
For the Lime Crema:
- 12 oz sour cream (see notes above for low-FODMAP option)
- 1 large lime, zest and juice
- ¼ tsp Kosher salt
Instructions
For the Salmon Tacos:
- 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.
- Place salmon in a glass baking dish and pour marinade over the top. Cover and refrigerate for 30 minutes. This is a great time to prep the Spicy Cabbage Slaw and Lime Crema to be used later.
- Once the salmon has marinated for 30-minutes, remove it from the fridge and allow to sit at room temperature for a few minutes while you heat your skillet over medium-high heat.
- Cook marinated salmon skin side down for 4-5 minutes or until skin is crisp. Turn and cook the other side for an additional 3-4 minutes or until the salmon begins to flake when prodded with a fork and has reached an internal temperature of 145 degrees F.
- It's your choice whether you want to keep the salmon skin on or remove it. I prefer to keep it on when it's nice and crispy, but if you'd like to remove it, it should come away from the fish easily now.
- Reduce pan heat to medium and warm the corn tortillas up for about 10-15 seconds per side. Reserve to the side in a tortilla warmer unless you are filling the tacos right away.
- Assemble the reserved tortillas with portions of the salmon, spicy cabbage slaw, and lime crema. Top with the optional sliced jalapenos and fresh cilantro, if desired.
For the Spicy Cabbage Slaw:
- In a large bowl, combine mayo, sriracha, apple cider vinegar, lime juice, and honey, mixing with a spoon or spatula until smooth.
- Add the chopped jalapenos and coleslaw mix to the bowl, tossing with the sauce until well combined. If you prefer your slaw saucier, you can add additional mayo at this time.
- Season with salt and pepper, adjusting to taste as desired. Reserve to the fridge until ready to use.
For the Lime Crema:
- Mix the sour cream, lime zest, lime juice, and salt in a small glass bowl until combined. Reserve to the fridge until ready to use.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5 g
- Sodium: 466 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg
Morgan Eisenberg says
The only thing I want more than these tacos is a t-shirt that says "tacos are my love language"
Whip & Wander says
Same! That would make a great T!
Emily Leary says
These salmon grain free tacos look amazing and I love the combination of flavours. The spicy cabbage slaw is a great accompaniment to the salmon and as for the lime crema - mmm!
Nicole says
Who doesn't love tacos, am I right?! These would be a huge hit in my house. Salmon is one of my fave seafoods, and I think you've created a spectacular taco with great flavours and textures!
Ashley @ Big Flavors from a Tiny Kitchen says
Tacos are MY love language, too! You've hit so many of my very favorite things with this recipe - salmon AND slaw AND crema?! This is definitely going on the menu at home soon!
Donna says
Tacos are my love language also, especially when they contain salmon and slaw - yum! I need to find these grain free tortillas - life changing!
Katie Crenshaw | A Fork's Tale says
Oh YUMMMM! I LOVE fish tacos. I haven't actually had them with salmon. I am going to make these and load them with extra of that spicy cabbage slaw!
Jagruti Dhanecha says
Love tacos and so loving your grain free tacos never thought about making them at home, and on top of that spicy cabbage slaw sounds so exciting. Overall a very satisfying meal.
Karyl Henry says
I'm a huge fan of tacos too! Salmon tacos are delicious, and you can do the salmon in so many different ways. This looks delicious, and I'm loving the lime crema topping as well
Kiki Johnson says
We eat a LOT of tacos in our house and I just realized we have never had any with salmon. Only the off tilapia and shrimp taco! This needs to change and this recipe looks like the way to go! Love the lime crema!
Marisa Franca says
Every time we go to a coast I always order seafood. And if by chance they have salmon I will order that. I've had salmon ruebens but I bet the tacos are superb. I've been wanting to do something special this coming week when our daughter comes over for lunch -- this would be perfect.
Michelle says
We love tacos and I'm really into that spicy cabbage, great info too about those tortillas. Great recipe.