Salmon Tacos with Cilantro-Lime Slaw
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (2 tacos each)
Cilantro-Lime Slaw:
  • ⅓ cup light mayonnaise
  • juice from half a lime
  • ½ tsp rice vinegar
  • 2 cloves garlic, minced
  • 2 tsp Sriracha
  • 1 Tbsp sugar
  • 3 Tbsp fresh cilantro, finely chopped
  • ¼ cup red onion, finely minced
  • 3 cups slaw mix
  • 1½ tsp cumin
  • 1½ tsp chili powder
  • 1½ tsp brown sugar
  • ½ tsp salt
  • 1¼ lbs salmon filets (skin on)
  • 1 Tbsp olive oil
  • 8 (6 inch) tortillas
  • ½ cup cilantro, chopped
  1. In a large bowl, whisk together the mayonnaise, lime juice, vinegar, garlic, Sriracha, sugar, and cilantro, mixing well. Stir in the red onion and slaw mix, combining until well-mixed. Refrigerate until use.
  2. In a small dish, combine the cumin, chili powder, brown sugar, and salt; mix well. Rub the spice mix on the salmon (not skin).
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the hot skillet, skin side down, and cook for 4-5 minutes before turning over and cooking for 4 minutes on the other side. The fish will flake apart easily when done.
  4. Fill each tortilla with 2½ ounces of salmon, about ¼ heaping cup slaw mix, and 1 tablespoon chopped cilantro; serve hot.
Recipe adapted from Willowbird Baking, originally adapted from Greens & Chocolate (tacos) and Allrecipes (slaw)
Nutrition Information
Serving size: 2 tacos Calories: 516 Fat: 23.3 Carbohydrates: 33.8 Sugar: 8.8 Sodium: 637 Fiber: 4.5 Protein: 40.3 Cholesterol: 84
Recipe by Prevention RD at