Tired of the same boring weeknight rotation? Me too! That’s why I’m so excited to share my absolute favorite way to spice things up: these unbelievably flavorful, low-carb Chili Lime Salmon Tacos with Slaw. Trust me, this recipe is a total winner, quick enough for a busy Tuesday, but packed with so much zesty flavor your family will thank you.
When I first started exploring keto cooking, I needed meals my whole crew would actually eat. One sunny afternoon, I whipped up these salmon tacos with a bright slaw, and my husband basically inhaled them and asked for seconds! It was such a win. Now, these tacos are a staple, proving healthy eating doesn’t have to be dull!
Why You Will Love These Chili Lime Salmon Tacos with Slaw
I promise these tacos are going to become your new go-to. They tick every box a busy, health-conscious cook needs checked off!
- They are so fast! The total time is under an hour, even with the short marinating period.
- The flavor profile is just electric—that chili lime kick pairs perfectly with the cooling slaw.
- They are naturally low-carb and fit perfectly into a clean, keto lifestyle.
- Most importantly? They get huge family approval. If my family asks for them again, you know they’re good!
Essential Ingredients for Perfect Chili Lime Salmon Tacos with Slaw
When you’re aiming for amazing flavor that keeps healthy eating easy, you need good building blocks. This isn’t the time to wing it! I’ve laid out exactly what you need below, broken down by part, so you can gather everything before you start mixing. You’ll notice the salmon really needs 30 minutes to soak up that vibrant chili lime marinade, so make sure you have everything prepped!
For the Chili Lime Marinade and Salmon Tacos
This marinade is the star of the show! Don’t skip the cumin and coriander; they add that earthy depth we all love.
- 1 lb salmon, deboned and skin-on (your main protein!)
- 4 tbsp garlic-infused olive oil (or just use olive oil if you lovingly mince 4 cloves of garlic into it yourself)
- 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 (and hey, feel free to sub these for grain-free or your favorite low-carb style!)
- 1 jalapeno, sliced (just for topping, if you like the heat)
- Fresh cilantro (for topping, because more cilantro never hurt anyone)
For the Spicy Cabbage Slaw
This slaw brings the crunch and the necessary cooling contrast. Make sure that jalapeno is sliced nice and thin!
- 104g mayo (that’s just about ½ cup, trust me, eyeball it!)
- 2 tsp sriracha (add more if you’re brave)
- 4 tsp apple cider vinegar
- 1 tbsp lime juice
- 2 tsp honey
- 1 large jalapeno, seeded and very finely sliced into half-moons
- 17.5 oz coleslaw mix (You want that mix of white cabbage, red cabbage, and shredded carrots here.)
- ½ tsp Kosher salt (Plus more to taste, always taste!)
- ¼ tsp cracked black pepper (Plus more to taste)
For the Zesty Lime Crema
This sauce is super simple, but it makes all the difference when you drizzle it on top.
- 12 oz sour cream (full fat is best for the texture, honestly)
- 1 large lime, you need both the zest and the juice
- ¼ tsp Kosher salt
Once you see these ingredients lined up, you know you’re in for a treat. You can poke around my other recipes here if you need more ideas for weeknight dinners!
Step-by-Step Instructions for Chili Lime Salmon Tacos with Slaw
Okay, now we get to the fun part! This process is built to be efficient. While the salmon is getting happy in the marinade for those vital 30 minutes, we tackle the sides. That’s how we get dinner on the table fast!
Preparing the Chili Lime Marinade and Marinating the Salmon
Grab a small bowl and whisk together your oil, cilantro, lime juice, salt, cumin, coriander, and pepper. It should smell incredible right there! Next, tuck your deboned salmon into a glass baking dish and just pour that beautiful marinade right over the top. Cover it up, and let it chill in the fridge for 30 minutes. Don’t rush this; the flavor needs time to sink in.
Making the Fresh Cabbage Slaw and Lime Crema
While that salmon is marinating, make the toppings! For the slaw, mix up your mayo, sriracha, vinegar, lime juice, and honey in a large bowl until it’s perfectly smooth. Then toss in that coleslaw mix and the sliced jalapenos. Get it seasoned with salt and pepper and pop it back in the fridge. For the crema, just stir the sour cream, lime zest, lime juice, and salt together gently in a little glass bowl. See? Simple prepping while the main event marinates.
Cooking the Salmon and Warming Tortillas
Time to cook! Get your skillet screaming hot over medium-high heat. Take the salmon out of the fridge and set it on the counter for just a moment. Place the fish skin-side down first and let it sear for about 4 to 5 minutes until that skin gets crispy—I love the crunch! Flip it and cook just 3 or 4 more minutes until it flakes easily and hits 145 degrees F internally. While the salmon rests just for a second, warm your corn tortillas on the same pan for like 10 seconds per side.
If you want even more flavor tips for cooking seafood, check out this great guide here!
Assembling Your Chili Lime Salmon Tacos with Slaw
This is where it all comes together! Warm up your tortillas—I like using a tortilla warmer to keep them nice and pliable. Layer a generous piece of that flaky salmon into each one. Next, pile on that crunchy spicy cabbage slaw, and then drizzle generously with the zesty lime crema. If you’re feeling extra, throw on those extra jalapeno slices and cilantro we set aside!
If you are also looking for a great side, my cilantro-lime guacamole is the perfect pairing, you can find that recipe here!
Tips for the Best Chili Lime Salmon Tacos with Slaw
Achieving that perfect crunch on the salmon skin is non-negotiable for me! Make absolutely sure your skillet is medium-high hot before the fish hits the pan. Don’t overcrowd it either; give that salmon some space to sear properly, skin-side down first. That’s how you lock in the flavor and get that beautiful texture.
When it comes to the fresh cabbage slaw, if you want it extra creamy, just stir in another tablespoon of mayo once it’s done. Don’t worry if you like your dressing thicker or thinner—this is your taco!
I remember the first time I served these; my husband took one bite and I swear he didn’t even realize it was a healthy meal. He just grinned and asked for thirds! That moment made me realize that flavor always wins, and these tacos deliver big time.
Ingredient Substitutions for Chili Lime Salmon Tacos with Slaw
Sometimes you look in your fridge and realize you’re missing one thing, or maybe you just want to change it up a bit! That’s totally fine with this recipe. If you’re avoiding corn, remember we noted you can easily swap in your favorite grain-free or low-carb tortillas for the base.
If you don’t have salmon for some reason, shrimp works absolutely perfectly in this chili lime marinade. Just reduce the cooking time slightly, since shrimp cooks faster! If you feel like exploring another delicious seafood taco option, you should totally check out my Cajun Shrimp Tacos with Slaw when you have a chance. It’s got a similar vibe but a little extra spicy kick!
Health Benefits of These Salmon Taco Tuesday Ideas
Honestly, I love putting these Chili Lime Salmon Tacos on the menu because they make eating healthy so easy! Since we are skipping the heavy starches and keeping the carbs low, this recipe is great for staying on track with keto goals. Salmon is just loaded with those fantastic omega-3 fatty acids, which is amazing for your heart and brain.
They are genuinely fantastic taco tuesday ideas because they feel like a treat without being heavy. You get protein, tons of fresh veggies in that slaw, and healthy fats all wrapped up together. If you need more inspiration for fast, healthy meals, check out my guide on dinner ideas for busy weeknights!
Storage and Reheating Instructions for Leftover Chili Lime Salmon Tacos with Slaw
Listen, these tacos are best fresh, but leftovers are great if you handle them right! Always keep the cooked salmon, the spicy cabbage slaw, and the lime crema completely separate in the fridge. They keep well for about two days this way.
When you’re ready to eat the leftovers, the slaw and crema are good to go straight from the fridge. For the salmon, don’t even think about the microwave! A quick trip back into a warm skillet over medium heat is all it needs to reheat gently without drying out that amazing flavor.
Frequently Asked Questions About Chili Lime Salmon Tacos with Slaw
It’s totally normal to have a few questions bubbling up, especially when you’re trying a new favorite like this salmon taco recipe! I’ve answered the top few things folks send my way below. If you want more general kitchen wisdom, my big guide on ingredients and temps is right here!
Can I bake the salmon instead of pan-searing it for this salmon taco recipe?
Oh, yes, you absolutely can! If you prefer using the oven, just preheat it to 400 degrees F. Place the marinated salmon on a lined baking sheet and bake for about 12 to 15 minutes, depending on thickness, until it flakes nicely. It won’t get that super crispy skin, but it’s still delicious and way easier cleanup!
How long does the chili lime marinade last if I make extra?
That vibrant chili lime marinade is wonderful, so feeling free to make a big batch is smart! If you don’t use it all on the salmon, you can store the leftover marinade in a tightly sealed jar in the fridge for up to four days. It’s great for drizzling over grilled chicken later in the week!
Can I make the fresh cabbage slaw ahead of time?
You can totally get a head start on the slaw, but you have to be careful. I recommend mixing the dressing totally separately and keeping it chilled. Don’t toss the actual cabbage mix and jalapenos with the dressing until maybe an hour or two before you serve the tacos. If you dress it overnight, that fresh cabbage will wilt, and we want that crunch!
Estimated Nutritional Data for Chili Lime Salmon Tacos with Slaw
Okay, for all you tracking macros or just curious about what you’re eating—and since these are great for keto—here are the estimated numbers for one taco serving based on how I make it. I always say, these are good ballpark figures. Ingredients vary so much, especially when we’re dealing with different cuts of fish or amounts of mayo in the slaw, right?
Based on 8 tacos total, here’s a rough idea per serving:
- Calories: 380
- Carbohydrates: 17g
- Protein: 18g
- Fat: 26g
You can see that fat content is higher, which is fantastic for keeping us full when eating keto! Remember, these figures use corn tortillas as the base and standardized measurements. If you swap in lettuce wraps or grain-free tortillas, those carbs will drop even lower! Always just use these numbers as a starting guide for your healthy meal planning.
Share Your Experience Making These Tacos
Whew, we made it! I hope seeing all those steps for the Chili Lime Salmon Tacos with Slaw got you fired up to get into the kitchen. This recipe is truly one of my pride and joys because it proves healthy food can be fun and exciting, not boring!
Now that you’ve tried the zesty marinade and tested that crunchy fresh cabbage slaw, I really want to hear what you think! Did your husband ask for seconds too? Did you try a different tortilla substitution? I love seeing how you customize my favorite healthy recipes.
Please take a second to leave a star rating right down below—it helps me know what recipes you want to see more of! And if you snapped a picture on your phone, tag me on social media or send me a note through the contact page. Getting your feedback really inspires me for the next new creation!
Chili Lime Salmon Tacos with Slaw
Ingredients
Equipment
Method
- 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. Use this time to prep the Spicy Cabbage Slaw and Lime Crema.
- After 30 minutes of marinating, remove the salmon from the fridge and let it sit at room temperature for a few minutes while you heat your skillet over medium-high heat.
- Cook the marinated salmon skin side down for 4-5 minutes or until the skin is crisp. Turn and cook the other side for an additional 3-4 minutes or until the salmon flakes when prodded with a fork and reaches an internal temperature of 145 degrees F.
- You can keep the salmon skin on or remove it. If you kept the skin on and it is crisp, it should come away from the fish easily.
- Reduce the pan heat to medium and warm the corn tortillas for about 10-15 seconds per side. Set them aside in a tortilla warmer or fill the tacos right away.
- Assemble the tortillas with portions of the salmon, spicy cabbage slaw, and lime crema. Top with the optional sliced jalapenos and fresh cilantro, if you want.
- For the Spicy Cabbage Slaw: In a large bowl, combine mayo, sriracha, apple cider vinegar, lime juice, and honey, mixing until smooth.
- Add the chopped jalapenos and coleslaw mix to the bowl, tossing with the sauce until well combined. Add more mayo if you prefer your slaw saucier.
- Season the slaw with salt and pepper, adjusting to taste. Reserve it in 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 it in the fridge until ready to use.
