These crispy salmon tacos are the ultimate 30 minute dinner. They’re coated in spices, pan fried until blackened, then served with cabbage lime slaw, pineapple avocado salsa and chipotle aioli. The best high protein gluten free dinner!
Gluten free salmon tacos with cilantro cabbage slaw and pineapple mango salsa. Yes please, these are so delicious and going to be your new favorite dinner recipe. Especially with my blackberry margaritas!
I love using cod for a crispy “battered” type of fish taco, but salmon is also great for tacos because it holds up well and can be seasoned in a variety of ways.
These salmon tacos have about 30 grams of protein per serving and make for the perfect healthy summer dinner. Especially alongside my watermelon vodka cocktail. They’re ready in just about 30 minutes and perfect for a family friendly dinner.
I do think fish tacos are best on corn tortillas, but of course if you prefer flour and are not gluten free, you are welcome to use those. If you love this recipe, try my roasted cauliflower tacos, ground beef taco bowls or Spanish rice next.
Salmon. I love (and suggest) using wild caught salmon, but whatever you have is fine! You need one pound, which is about 3-4 filets depending on size.
We’ll season them with some salt, brown sugar (adds SO much flavor) and spices like chili power, paprika, garlic and onion.
Cabbage slaw. The cabbage slaw adds some veggies into the mix and a nice crunch.
Pineapple salsa. The pineapple avocado salsa makes these the perfect summer recipe. If you aren’t a fan of pineapple, sub for mango!
Chipotle aioli. I topped these off with my homemade chipotle aioli, but you can definitely use any kind of store bought sauce you like.
Tortillas. I used corn tortillas to keep these gluten free tacos, but you can use flour or even a grain free option like almond flour tortillas if you prefer.
How to make salmon tacos
Make slaw. Combine all ingredients for the cabbage slaw in a small bowl and mix well with a fork. I like to use a mandoline to get the cabbage very thin. Set aside.
Prep salmon. Mix together salt, sugar and all spices for the salmon in a small dish.
Rub into the salmon until well coated. Add the olive oil to a skillet and heat over medium heat.
Cook salmon. Add the salmon, skin side up and cook for about 4-5 minutes, then flip and cook an additional 4-5 minutes or until just cooked through.
Make salsa. Combine all ingredients for the pineapple salsa in a small bowl. Taste and add more lime if desired.
Assemble & serve. When the salmon is done flake with a fork into medium sized pieces.
Assemble the tacos with a base of the slaw, add on the salmon, then top with the salsa and chipotle aioli. Enjoy!
Do they keep?
Yes! These salmon tacos will keep for about 3 days in the fridge.
I do recommend storing all the different components separately to maximize freshness. The avocado may brown a bit, but the acidity from the lime should keep it fresher for a bit longer than usual.
There’s no need to reheat the salmon, you can assemble everything cold, they’re truly delicious that way, or just quickly heat up the salmon in a pan and then serve.
What to serve with tacos
The classic Mexican inspired flavors on the salmon fillets make them the perfect base for a whole host of different taco toppings.
I really love the pineapple salsa and cabbage slaw on these because the flavors and textures pair so perfectly, but you can try some of these options as well:
- Cilantro lime crema
- Pico de gallo
- Cashew queso
- Mexican Green Rice
- Mango Salsa
- Mexican three bean salad
More salmon recipes you will love!
Salmon Tacos & Pineapple Avocado Salsa
by: claire cary
- 1 pound salmon cut into filets
- ½ teaspoon salt
- 1 teaspoon brown sugar
- 1 ¼ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cups shredded purple cabbage
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ cup chopped cilantro
- 2 tablespoons greek yogurt
- 1 ½ cups finely diced pinepple
- ½ avocado, cubed
- 1 jalapeno, diced
- ⅓ cup chopped cilantro
- 1 tablespoon lime juice
- 1 batch chipotle aioli or sauce of choice
- 8 corn tortillas
- Combine all ingredients for the cabbage slaw in a small bowl and mix well with a fork.
- I like to use a mandoline to get the cabbage very thin. Set aside.
- Mix together salt, sugar and all spices for the salmon in a small dish.
- Rub into the salmon until well coated.
- Add the olive oil to a skillet and heat over medium heat.
- Add the salmon, skin side up and cook for about 4-5 minutes, then flip and cook an additional 4-5 minutes or until just cooked through.
- Combine all ingredients for the pineapple salsa in a small bowl.
- When the salmon is done flake with a fork into medium sized pieces.
- Assemble the tacos with a base of the slaw, add on the salmon, then top with the salsa and chipotle aioli. Enjoy!