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Baked Salmon Tacos with Crunchy Cabbage Slaw Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 34 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

These Baked Salmon Tacos with Crunchy Cabbage Slaw offer a vibrant and healthy twist on traditional tacos. Featuring tender, spice-rubbed salmon baked to perfection and topped with a refreshing pineapple salsa, zesty cilantro lime crema, and crisp red cabbage slaw, these tacos are bursting with flavor and perfect for a quick weeknight dinner or casual gathering.

Ingredients

Salmon and Seasoning

  • 2 lb side of salmon (skin on or off)
  • 2 Tbsp olive oil (or neutral oil)
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp Kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp crushed red pepper flakes

Tortillas and Serving

  • 10-12 corn tortillas (street taco size, about 4½ inches round)
  • Lime wedges (for serving)
  • Fresh cilantro (for serving)

Accompaniments

  • Pineapple salsa (homemade or store-bought)
  • Red cabbage slaw (crunchy, finely shredded)
  • Cilantro lime crema (a creamy sauce made with cilantro and lime)

Instructions

  1. Season the salmon: Pat the salmon dry lightly with a paper towel, then place it on a parchment-lined baking sheet. Drizzle or brush on the 2 tablespoons of oil. In a small bowl, whisk together chili powder, dried oregano, sweet paprika, Kosher salt, garlic powder, onion powder, and crushed red pepper flakes. Sprinkle this spice mix liberally over the top of the salmon, ensuring an even coating.
  2. Cook the salmon: Bake the seasoned salmon in a preheated oven at 275°F (135°C) for 20-24 minutes until the salmon reaches an internal temperature of 120°F (49°C) and is fully cooked but still tender. Alternatively, you may grill the salmon if preferred. Once cooked, remove from heat and let it rest briefly.
  3. Warm the tortillas: Warm the corn tortillas by placing them directly over a low to medium gas burner using tongs, flipping every 10-15 seconds until charred evenly on both sides. Stack the warmed tortillas and wrap them tightly in a damp paper towel to allow steam to keep them soft and warm. Alternatively, warm the tortillas in a skillet over medium heat for 30-45 seconds per side.
  4. Assemble the tacos: Lay a small handful of red cabbage slaw on each warm tortilla. Top with a portion of the baked salmon, then drizzle with cilantro lime crema and add pineapple salsa. Garnish with fresh cilantro and serve immediately with lime wedges on the side for extra zing.

Notes

  • You can grill the salmon instead of baking for a smoky flavor; cook over medium heat until internal temperature reaches 120°F (49°C).
  • Adjust the crushed red pepper flakes to control the spice level to your preference.
  • For a gluten-free option, confirm tortilla choice is certified gluten-free.
  • Use fresh lime juice in the cilantro lime crema and pineapple salsa for best flavor.
  • Leftover salmon can be stored in the refrigerator for up to 2 days and repurposed in salads or sandwiches.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://saraflavors.com/baked-salmon-tacos-with-crunchy-cabbage-slaw-recipe/