Description
Healthy Baked Salmon Tacos feature perfectly seasoned flaky salmon, fresh cabbage slaw, and your favorite toppings all wrapped in warm tortillas. Quick, easy, and packed with omega-3s—perfect for busy weeknights!
Ingredients
For the Salmon:
- 1½–2 pounds salmon fillets, skin removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- Juice of ½ lime (optional, but recommended!)
For the Cabbage Slaw:
- 2 cups shredded red cabbage (or mix with green cabbage)
- 1 small carrot, shredded (optional)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving:
- 8 small corn or flour tortillas
- Sliced avocado
- Lime wedges
- Optional toppings: pico de gallo, sliced radishes, sour cream or Greek yogurt, hot sauce
Instructions
Preheat your oven to 400°F (200°C). Pat the salmon fillets completely dry with paper towels—this helps the seasonings stick and prevents steam while baking. Place the salmon on a baking sheet lined with parchment paper or lightly greased foil.
Drizzle the olive oil over the salmon fillets. In a small bowl, you can mix your spices together, or just sprinkle them directly: chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Use your hands to gently rub the seasonings into the fish so every bite is flavorful. Squeeze that lime juice over the top if using—I always do!
Pop the baking sheet into your preheated oven and bake for 12–15 minutes. You’ll know it’s done when the salmon flakes easily with a fork and has turned opaque throughout. Don’t overbake or it’ll dry out! Remove from the oven and let it cool for a couple minutes, then use a fork to flake the salmon into bite-sized pieces.
While the salmon bakes, make your slaw. In a medium bowl, toss together the shredded cabbage, shredded carrot (if using), and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss everything together until well coated. Set aside to let those flavors mingle.
Nobody wants a cold, stiff tortilla! Heat your tortillas in a dry skillet over medium heat for about 30 seconds per side until they’re warm and pliable. You can also wrap them in foil and warm them in the oven for 3–4 minutes. This step makes all the difference!
Now for the fun part! Place a generous portion of the flaked salmon in the center of each warmed tortilla. Top with a big scoop of that crunchy cabbage slaw. Then add your favorite toppings—I love creamy avocado slices, a spoonful of pico de gallo, and a drizzle of Greek yogurt.
Serve with lime wedges on the side for squeezing fresh juice over the top right before you take that first amazing bite!
Notes
- Use frozen salmon: Totally fine! Just thaw it completely in the fridge overnight and pat it REALLY dry before seasoning.
- Make it spicier: Add cayenne pepper to the spice blend or drizzle with chipotle mayo or hot sauce.
- Batch cook the salmon: Double the salmon recipe and use leftovers for salads, bowls, or meal prep throughout the week.
- Toast your spices: For extra flavor, toast the cumin and chili powder in a dry skillet for 30 seconds before using. The aroma is incredible!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired