Salmon is one of my favorite proteins, fast, flavorful and incredibly versatile. These chipotle salmon tacos came together after a few tests. Because the plain taco seasonings didn’t cut it. The smokey heat from the chipotle chili powder made it all come true and paired with a crispy slow, these tacos were absolutely coveted because they were just fine.
If you’re like me, you’re always looking for a simple, high protein diet to help you feel better without stressing your day. These grilled salmon tacos are ready in just 15 minutes and are a fun way to switch between regular taco nights. They’re fast enough for weekday nights and great sources of protein and fiber!
If you like these healthy salmon taco flavors, be sure to try my BBQ salmon tacos or mango salsa salmon. They are equally fast, easy, packed with flavours, perfect for busy weekday nights when you still want something exciting on your plate.
How to make spicy salmon tacos
Sam’s Success Tips
Use shortcuts if it makes sense. We kept our ingredients list simple using store-bought taco seasonings and dressings. If you prefer homemade, go for it, my cilantro tahini dressing is perfect here. Do you want to cook skin-on salmon? Bake the skin side in a sheet pan lined with parchment. This prevents it from sticking and makes your skin slip easily after cooking. Do you have salmon? no problem. Mass or Mahi Mahi works well in this recipe too. Do you have any chipotle powder? Use smoked paprika to the same smoky depth and add a pinch of crushed red chili pepper flakes for heat. Save time in preparation. Buy cabbage pre-cut for the throw. It’s a great way to reduce chopping. Keeps the kitchen cool. Don’t want to turn on the oven? Instead, fry the salmon. Cook quickly and stays flakes with minimal cleanup. Meal preparation tips: Throws often last in the fridge for a few days, so feel free to contact us. Throw it briefly before serving. Reheat leftovers: The salmon is fresh and the best, but if you need to reheat, an air fryer is your friend. Heat at 350ºF for 3-4 minutes until warm without drying.
Budget-friendly add-ins
We know that salmon can be on the more expensive side, so if you’re trying to feed the crowd or make the most of the ingredients, there are a few easy ways to stretch this meal.
Adding Beans: The Mexican black bean scoop is my go-to. They add a creamy texture that pairs perfectly with fiber, plant-based protein and bold chipotle flavors. Serve with rice or quinoa: Add a grain base to pack more with your meals, especially if you’re working with some salmon. I love Coriander Lime Quinoa as the aspect of these tacos. Make a salmon taco bowl: Use a mixture of greens, grains, beans and a small amount of salmon in each bowl. You can get all the flavors and satisfaction without the need for most of the fish per serving.
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Preheat the oven to 425F.
Place the salmon on a parchment-lined baking sheet. Coat the salmon evenly with taco seasonings, salt and chipotle powder. Bake in the oven for 12 minutes.
1.25 pounds salmon, 2 tsp taco seasonings, Tesspoon salt, salt, 1½ tsp chipotle powder
While the salmon is roasting, cut the cabbage into thin strips and add to a large bowl. Chop the coriander and add to the bowl with the cabbage along with the dressing and salt. Mix well.
½ head cabbage, ¼ cup coriander, ¼ cup apple cider vinegar dressing, Tesspoon salt
Once the salmon is finished, flake it with a fork.
Add avocados, slow and salmon to assemble your tacos and enjoy.
8-12 tortilla shell, 1 Big avocado
Use your favorite taco seasonings (or make your own homemade taco seasonings) for this recipe. We used bottled apple cider vinegar dressing to keep the ingredients simple. However, you can make your own dressing for the slow: 2 tablespoons of olive oil 1 tablespoons of apple cider vinegar 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp 1/2 tsp cumin warms the tortilla, so don’t fall apart when making tacos. In a dry fly pan, heat in the microwave (place a damp paper towel on top) or toss it in the oven for 1-2 minutes. Instead of shredding the cabbage to save time, use store-bought fine cabbage (which requires a bag). Store leftovers individually in the fridge in an airtight container for up to 3 days. Reheat the salmon in a 350F air fryer for 3-4 minutes and assemble the tacos or serve leftovers on top of rice, beans, quinoa, or salad.
*Note: Recipe nutrition was calculated using 8 almond flour tortillas.
Nutritional information
Nutrition Facts
Amount per serving
Where did nutritional information come from? Nutrition facts are provided as courtesy sourced from the USDA Food Database.
FAQ
Can I use frozen salmon?
yes. It is usually recommended to thaw it first, but you can also cook it directly from the freezer.
If you choose to thaw it, the easiest way is to thaw it overnight in the fridge or on the counter with cold water (change water every 20 minutes) – this takes about 45 minutes. Important: If the salmon is in a vacuum sealed package, do not thaw it in that package. It’s best to transfer it to a zip-top bag or drill holes in the seal to infuse it. This helps prevent the risk of harmful bacteria such as Clostridium botulinum, which can grow in hypoxic environments. If you are cooking salmon directly from the frozen, plan to bake for 15-20 minutes, depending on the thickness.
Don’t you like slow tacos?
no problem. These tacos are extremely versatile. Stuff your favorites like chopped lettuce and tomatoes for a simple topping, pickled onions, sliced radish, squeezed jalapeño or lime juice. Make them yourself!
What tortillas are most effective?
I like soft almond flour tortillas. If you have time, we recommend a quick warm-up with a damp paper towel in a dry frying pan or microwave. The same applies to soft corn tortillas.
