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Salmon Tacos With Cabbage Slaw

Updated: Aug 12, 2019

Salmon tacos with cabbage slaw
Want to cut back on calories? Swap out the corn tortilla for lettuce cups.


  • 1 lb skinless wild salmon

  • 1 teaspoon cumin

  • ¼ black pepper

  • 1 tablespoon mayonnaise or whole, plain Greek yogurt

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon kosher salt

  • 2 cups thinly sliced red cabbage

  • 1 avocado, chopped

  • 3 tablespoons fresh lime juice

  • 8 corn tortillas, warmed or lettuce cups

  • cilantro

For the Slaw Prep

  • 4 cups very thinly sliced red cabbage

  • 2 tablespoons mayonnaise or whole, plain Greek yogurt 

  • 1 tablespoon lime juice

  • ¼ teaspoon kosher salt


1. In a small bowl whisk together 1 tablespoon mayonnaise or yogurt, 1 tablespoon lemon juice, cumin, ¼ teaspoon kosher salt and black pepper

2. Place the salmon on a foil lined baking sheet and coat salmon with the mayonnaise mixture

3. Place the salmon in the oven on Broil for 10-15 minutes, until the salmon flakes easily with a fork

4. Meanwhile make the slaw by tossing together the cabbage, 2 tablespoons mayonnaise or yogurt, avocado, lime juice, and salt is a medium bowl

5. Create your amazing tacos by filling the tortillas or lettuce wraps with the salmon, topping with slaw and cilantro if you like

 *Makes 6-8 tacos.


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