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–+ servings
Three prepared Chili Lime Salmon Tacos filled with seasoned salmon, purple and white slaw, and topped with a creamy green sauce, served with lime wedges.

Chili Lime Salmon Tacos with Slaw

Make these Chili Lime Salmon Tacos with a fresh cabbage slaw for a flavorful meal. This recipe is suitable for health-conscious home cooks looking for low-carb meal options.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 57 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Tacos
  • 1 lb salmon, deboned and skin-on
  • 4 tbsp garlic-infused olive oil (or 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
  • 1 jalapenos, sliced Optional, for topping
  • 1 cilantro, fresh Optional, for topping
For the Spicy Cabbage Slaw
  • 104 g mayo About ½ cup
  • 2 tsp sriracha
  • 4 tsp apple cider vinegar
  • 1 tbsp lime juice
  • 2 tsp honey
  • 1 large jalapeno, seeded and finely sliced into half-moons
  • 17.5 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
  • 1 large lime, zest and juice
  • 1/4 tsp Kosher salt

Equipment

  • Small mixing bowl
  • Glass baking dish
  • Skillet
  • Large Bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. For the Spicy Cabbage Slaw: In a large bowl, combine mayo, sriracha, apple cider vinegar, lime juice, and honey, mixing until smooth.
  9. 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.
  10. Season the slaw with salt and pepper, adjusting to taste. Reserve it in the fridge until ready to use.
  11. 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.

Nutrition

Calories: 380kcalCarbohydrates: 17gProtein: 18gFat: 26gSaturated Fat: 7gCholesterol: 80mgSodium: 466mgFiber: 3gSugar: 5g

Notes

This recipe was created to provide satisfying, healthy food for families. When I first made these tacos, my husband asked for seconds right away, making it a family favorite.

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