If you're searching for Mexican salmon recipes that are easy, delicious, and packed with bold flavors, this salmon tacos recipe is a must-try. The salmon is seasoned with smoky spices, pan-seared to perfection, and paired with a crisp slaw and creamy chipotle sauce. Whether it's an easy dinner for a busy night or a fun Taco Tuesday meal, these tacos bring a fresh and vibrant twist to your table.
Mexican Salmon Tacos
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Mexican
Servings 2 Makes about 6 tacos
Skillet or Grill Pan
Mixing bowls
Cutting board & knife
Tongs
For the Salmon
- 2 skinless salmon fillets about 6 oz each
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
- Juice of 1 lime
For the Slaw
- 1 cup shredded cabbage purple or green
- 1/4 cup chopped cilantro
- 1/2 jalapeño finely chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Salt to taste
For the Chipotle Sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp chipotle in adobo sauce or more for extra heat
- 1/2 tsp garlic powder
- Juice of 1/2 lime
- Salt to taste
Other Essentials
- 6 small corn tortillas
- 1 avocado sliced
- 1/4 cup crumbled cotija cheese optional
- Extra lime wedges for serving
Prepare the Salmon
In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, and salt. Rub the skinless salmon fillets with olive oil, then coat them evenly with the spice mixture.
Cook the Salmon
Heat a skillet over medium-high heat. Once hot, cook the salmon for about 3-4 minutes per side, or until it flakes easily with a fork. Squeeze fresh lime juice over the salmon before removing it from the heat. Let it rest for a minute, then flake it into chunks with a fork.
Make the Slaw
In a mixing bowl, combine the shredded cabbage, cilantro, jalapeño, lime juice, olive oil, and salt. Toss everything together and set aside.
Make the Chipotle Sauce
In a small bowl, whisk together the sour cream (or Greek yogurt), chipotle in adobo, garlic powder, lime juice, and salt. Adjust seasoning to taste.
Warm the Tortillas
Heat the corn tortillas in a dry skillet for 30 seconds per side or until slightly charred.
Assemble the Tacos
Divide the flaked salmon among the tortillas. Top each with slaw, avocado slices, a drizzle of chipotle sauce, and a sprinkle of cotija cheese. Serve with lime wedges on the side.
Pairings
- Drink: A classic margarita or agua fresca (like hibiscus or pineapple) pairs beautifully with these tacos.
- Side Dish: Serve with Mexican street corn (elote) or black bean salad for a complete meal.
- Extra Toppings: Try adding pickled onions or a mango salsa for even more layers of flavor.
FAQs
1. What type of salmon should I use?
This is a great skinless salmon recipe, but if you have salmon with skin, you can still use it. Just cook it skin-side down first, then remove the skin before assembling the tacos.
2. Can I bake the salmon instead of pan-searing?
Yes! Bake at 400°F (200°C) for 12-15 minutes until flaky.
3. Can I make this ahead of time?
The slaw and chipotle sauce can be made a day in advance. Cook the salmon fresh for the best texture.
4. Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will give a softer bite, while corn tortillas keep it more traditional.
