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 tbsp 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)
- Optional: Sliced jalapenos and additional cilantro, to top
For the Spicy Cabbage Slaw (which can also be found at this link):
- 104 g (about 1/2 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 1/2 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 (see notes above for low-FODMAP option)
- 1 large lime, zest and juice
- 1/4 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