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Grain-Free Salmon Tacos with Spicy Cabbage Slaw and Lime Crema

Grain-Free Salmon Tacos with Spicy Cabbage Slaw and Lime Crema

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 58 minutes
  • Yield: 8 tacos 1x
  • Category: Mains
  • Cuisine: Mexican



For the salmon tacos:

  • 1 lb Coho salmon, deboned and skin-on
  • 1 large lime, zest and juice
  • 1/4 cup garlic oil (may sub avocado oil and 2 tsp minced garlic cloves)
  • 1/4 cup cilantro, finely chopped
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 (8) pack of Siete Grain-Free Tortillas of your choosing (I like the Cashew Flour best)

For the lime crema:

  • 12 oz sour cream (I prefer this lactose-free option but you can use any thick sour cream you like)
  • 1 large lime, zest and juice

See this link for the Spicy Cabbage Slaw recipe ingredients.



See this link for the Spicy Cabbage Slaw recipe instructions.

For the lime crema:

  1. Mix the sour cream with the lime zest and juice as well as the salt in a medium glass bowl. Cover and reserve in the fridge until ready to use.

For the salmon tacos:

  1. In a small mixing bowl combine lime zest and juice, garlic oil, cilantro, coriander, cumin, salt, and pepper.
  2. Place salmon in a glass baking dish and pour marinade over the top. Cover an refrigerate for a minimum of 30 minutes, or up to an hour.
  3. In a large pan 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. The internal temperature of fully-cooked salmon is 145 degrees F. Remove from the pan once they reach your desired temperature so they don’t overcook.
  4. It’s your choice whether you want to keep the salmon skin on or remove it. If you’d like to remove it, it should come away from the fish easily now.
  5. In the same hot pan, I like to warm the tortillas up for 10-15 seconds per side before filling.
  6. Plate your tortillas. I fill each of them with 1/8th portion of the pan-fried salmon, about 1/4 cup of slaw, and 1 tbsp of crema.


  • Serving Size: 1 taco
  • Calories: 330
  • Sugar: 2 g
  • Sodium: 479 mg
  • Fat: 24 g
  • Saturated Fat: 5 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 18 mg