Savory Grilled Salmon Tacos with Slaw

Let me tell you about these grilled salmon tacos that have become a regular at our dinner table. I’m always looking for ways to change up our Taco Tuesday routine, and fish tacos hit the spot every time. The combination of flaky salmon and crunchy slaw makes these tacos feel special, but they’re actually pretty simple to put together.

Like most busy parents, I’ve learned that the best recipes are ones that don’t keep me in the kitchen all evening. That’s what I love about these tacos – the slaw can be made ahead while the salmon cooks up in just minutes on the grill. Plus, everyone gets to build their own tacos at the table, which means less work for me and more fun for the family.

If you’re worried about cooking fish, don’t be. I’ve included all my tried-and-true tips to help you get perfectly grilled salmon every time. Trust me, once you try these tacos, they’ll become your new go-to for casual dinners.

What Kind of Salmon Should I Use?

For fish tacos, either wild-caught or farm-raised salmon will work great – it really comes down to your budget and what’s available at your store. King (Chinook) and Sockeye salmon are fantastic choices since they’re naturally rich in healthy fats, which helps keep the fish moist on the grill. If you’re watching your spending, farm-raised Atlantic salmon is a perfectly good option that’s usually more affordable and widely available. Just make sure your salmon fillets are about 1-inch thick so they don’t dry out while grilling, and try to choose pieces that are uniform in size so they cook evenly.

Options for Substitutions

Let’s talk about ways to switch things up in these fish tacos while keeping them just as tasty:

• Salmon: While salmon gives these tacos a rich flavor, you can use any firm white fish like mahi-mahi, cod, or halibut. Cooking times might need to be adjusted – fish is done when it flakes easily with a fork.
• Red cabbage: Green cabbage works perfectly fine here, or try a mix of both for color. You could even use pre-packaged coleslaw mix to save time.
• Greek yogurt: Mexican crema, sour cream, or regular plain yogurt can step in for Greek yogurt. If using regular yogurt, drain it in a cloth-lined strainer for 30 minutes to thicken it up.
• Corn tortillas: Feel free to use flour tortillas instead, or try lettuce wraps for a low-carb option. Just warm flour tortillas less time than corn to prevent them from getting tough.
• Avocados: If avocados aren’t ripe or available, try a scoop of guacamole or skip them altogether – the creamy slaw will still give you that nice texture.
• Cilantro: Not everyone loves cilantro – feel free to use fresh parsley instead, or simply leave it out if it’s not your thing.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon for tacos is preventing it from sticking to the grill – make sure your grill grates are clean, well-oiled, and properly preheated to medium-high heat before placing the fish. Another common mistake is overcooking the salmon, which should be cooked to medium (around 125-130°F internal temperature) for the best texture in tacos – remember that it will continue cooking slightly after you remove it from the heat. For the crunchiest slaw, avoid dressing it too early; instead, toss the cabbage mixture with the yogurt dressing no more than 30 minutes before serving to maintain its crisp texture. To prevent soggy tacos, warm your corn tortillas on the grill for just 30 seconds per side and serve the components separately, letting everyone build their own tacos at the table.

What to Serve With Salmon Tacos?

These fresh and tasty salmon tacos pair wonderfully with Mexican-inspired side dishes that complement without overwhelming the fish. A pot of black beans seasoned with cumin and garlic makes a perfect accompaniment, while Mexican street corn (elote) adds a nice smoky sweetness to the meal. For a lighter option, try serving these tacos with a simple quinoa salad tossed with cherry tomatoes, corn, and a lime dressing. I also love putting out some tortilla chips with fresh guacamole or mango salsa to start the meal – it really sets the mood for a fun taco night!

Storage Instructions

Keep Fresh: The slaw can be made ahead and kept in an airtight container in the fridge for up to 2 days – it actually tastes better after the flavors have time to mingle! For the cooked salmon, store it separately in the fridge for up to 2 days. Keep your tortillas in their original packaging or wrapped in foil at room temperature.

Prep Ahead: You can prep most components in advance to make taco assembly quick and easy. Make the slaw, slice the avocados (with a squeeze of lime to prevent browning), and prepare the garnishes. Store each component separately in the fridge. I’d recommend grilling the salmon just before serving for the best taste.

Leftover Tips: If you have leftover assembled tacos, it’s best to store the components separately to keep everything fresh. The slaw might release some liquid over time – just drain it off before using. Warm the tortillas in a dry skillet when you’re ready to eat, and the salmon can be enjoyed cold or gently warmed.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 100-110 g
• Carbohydrates: 130-150 g

Ingredients

• 5 cups finely sliced red cabbage
• 2 carrots, peeled and cut into thin sticks
• 2 scallions, thinly chopped (discard dark green parts)
• 1/2 heaping cup low-fat plain greek yogurt
• 1 tablespoon olive oil
• Zest and juice from one lime
• 1 garlic clove
• 1/2 cup chopped cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 pound salmon
• Juice from one lime
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 corn tortillas
• 2 avocados, cut into slices
• Cilantro for serving
• Thinly sliced scallions for garnish
• Lime wedges for serving

Step 1: Prepare the Cabbage Slaw

In a large mixing bowl, combine the cabbage, carrots, and scallions to make the base of your slaw.

For the dressing, add Greek yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor.

Blend until the mixture is smooth, which should take about 30 seconds to 1 minute.

Pour the smooth Greek yogurt sauce over the cabbage mixture and toss everything together until well coated.

Set the slaw aside or place it in the fridge to chill while you prepare the salmon.

Step 2: Marinate and Grill the Salmon

While preheating your grill or grill pan on medium-high heat, marinate the salmon by coating it with lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper.

Once the grill or grill pan is sufficiently hot, lightly spray it with oil.

Place the salmon skin side up on the grill diagonally on the grates.

Cover and cook for 5-8 minutes, depending on the thickness of the fish, until it’s well-marked and cooked through.

Flip the salmon to cook skin side down for another 1-2 minutes.

Step 3: Prepare the Tortillas and Assemble Tacos

Warm up the corn tortillas by heating them directly on the grill, using a gas stove burner, or in a cast iron pan until they are pliable and slightly charred.

Flake the grilled salmon with a fork into bite-sized pieces.

Assemble the tacos by placing a few pieces of salmon on each tortilla.

Top with the prepared slaw, avocado slices, and fresh herbs.

Finish each taco with a generous squeeze of lime juice for brightness and flavor.