Why You’ll Love This Recipe

Bursting with flavor: Smoky chipotle spice, tangy lime, cooling slaw, and a touch of heat from the avocado mash.
Quick and easy: Simple ingredients you likely already have on hand.
Textural contrast: Crispy salmon, creamy avocado mash, and crunchy slaw make every bite a delight.
Perfect for gatherings: Easy to assemble and even easier to enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Slaw
1/2 head green cabbage, fine shredded
1/2 large cucumber
3 tbs dill, chopped
1/4 cup champagne vinegar (or white wine vinegar)
Salt and pepper to taste

Spicy Avocado Mash
3 avocados
2 tsp Sriracha sauce
1 lime, juiced
Salt and pepper to taste

Salmon
2 lbs salmon, skin removed
2 tsp chipotle powder (or chili powder)
1 tsp onion powder
1 tsp dried oregano
1 lime, zested + juiced
8 small corn tortillas

Directions

Prepare the slaw: Combine cabbage, cucumber, dill, vinegar, salt, and pepper in a bowl. Cover and refrigerate while preparing the rest.
Make the avocado mash: Roughly mash avocados in a bowl. Mix in Sriracha, lime juice, salt, and pepper. Adjust heat to taste.
Season the salmon: Pat salmon pieces dry. Toss with chipotle powder, onion powder, oregano, lime zest, and juice until evenly coated.
Cook the salmon: Heat a skillet over medium-high heat with a little oil. Cook salmon in batches, ensuring each piece becomes crispy and cooked through. Remove and keep warm.
Warm tortillas: Heat tortillas in a clean skillet or oven until pliable.
Assemble tacos: Spread avocado mash on each tortilla, top with salmon, then slaw. Serve immediately.

Servings and timing

Servings: Approximately 8 tacos (serves 4)
Prep time: ~15 minutes
Cook time: ~10–12 minutes
Total time: ~25–27 minutes

Variations

Use flour tortillas if you prefer a softer, sweeter base.
Add fresh toppings like cilantro, pickled onions, or radishes for extra flavor.
For a lighter version, swap avocado mash for Greek yogurt with lime zest and dill, similar to alternative slaws.
Boost the spice by adding a drizzle of lime crema or a dollop of hot mayo.

Storage/Reheating

Store cooked salmon, slaw, and avocado mash separately in airtight containers in the refrigerator for up to 2–3 days.
To reheat salmon: Gently warm in a covered skillet over low heat or briefly in a 350 °F oven to preserve crispness.

FAQs

What type of salmon works best?

Use any firm salmon fillet Atlantic or sockeye are great. Just ensure it’s boneless and skin removed for easy layering.

Can I use frozen salmon?

Yes just thaw in the fridge and pat dry thoroughly before seasoning to ensure crisp cooking.

How do I know when the salmon is cooked?

It’s done when it flakes easily with a fork and appears opaque. For precision, the internal temperature should be 145 °F (63 °C).

Can I make this GF?

Absolutely corn tortillas are naturally gluten-free, and the rest of the ingredients are GF-friendly.

Can I make components ahead?

Yes prepare slaw and avocado mash ahead of time. Store separately to maintain texture and freshness.

Can I use mayo instead of vinegar in the slaw?

Yes some slaw variations use mayo or yogurt for creaminess, giving a richer flavor profile. Customize to preference.

How can I add crunch?

Top with crushed tortilla chips or raw radishes for an extra bite.

Are these tacos freezer-friendly?

Seattle lasting flavors dramatically change after freezing, so it’s best to refrigerate and enjoy within a few days.

Can I grill the salmon instead?

Yes! Grilling adds smoky depth. Just be sure to oil the grill to prevent sticking and cook until flaky.

What sides pair well with these tacos?

Try Mexican rice, black beans, corn salsa, or a crisp green salad for a complete meal.

Conclusion

Crispy Salmon Tacos are a delicious, weeknight-friendly meal packed with flavor and texture. With components you can prep ahead and easy assembly, they’re ideal for quick dinners or feeding a crowd. Whether you’re a seafood lover or taco aficionado, this recipe promises to satisfy every craving.