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Honey-Chipotle Salmon Tacos with red cabbage slaw and garlic-lime crema. A nutritious, flavor-packed taco ready in just 30 minutes!
Table of Contents
Why You’ll Love these Chipotle Salmon Tacos
- Big flavor, minimal effort. Using high-impact ingredients like smoky chipotle chiles, tamari, and honey create a crave-worthy flavor profile without a ton of ingredients. Broiling the salmon (rather than sautéing or roasting) also saves time and extra steps!
- Perfect balance of textures and flavors. Crisp-edged salmon, creamy avocado, crunchy slaw, and a garlicky, zesty crema make each bite interesting.
- Weeknight-friendly. Ready in just 30 minutes, these chipotle salmon tacos are perfect for quick dinners, casual entertaining, or build-your-own tacos night.
- Versatile. Almost every ingredient has a suitable swap in this recipe so it will appeal to any and all eaters.
My love for salmon tacos knows no bounds. (Or really, any fully-loaded fish taco or fish taco bowls!)
This recipe uses minimal ingredients yet delivers bold, taco-truck level flavors.
Cubes of salmon are coated in a honey-chipotle sauce and broiled until crisp and caramelized.
They are tucked into warm tortillas with a crunchy red cabbage slaw, creamy avocado, and zesty crema for the ultimate hand-held delight.
And while you may think that using salmon in a taco is an ambitious departure from classic fish tacos, trust me, it WORKS. (However, if you do prefer a more classic white fish preparation, these Baja Fish Tacos are a fan favorite.)
The Ingredients
- Salmon: Choose center-cut salmon for even broiling and easy flaking. You can take the skin off yourself or ask the fishmonger to do it for you.
- Chipotle chiles: Smoky, spicy, and a key flavor note, use as much or as little as you like depending on your heat tolerance.
- Honey: Adds sweetness and helps the salmon caramelize under the broiler.
- Tamari: A dash of tamari or soy sauce creates a bolder umami profile.
- Red cabbage: Crisp, vibrant, and sturdy enough to hold up in tacos without wilting. Alternatively, you can use green cabbage or a classic coleslaw mix.
- Cilantro: Adds bright, herbaceous notes that lifts the slaw and ties the tacos together.
- Sour cream: While you can use sour cream or plain Greek yogurt, sour cream is a touch richer and more traditional. (Greek yogurt is tangier, though also richer in protein.)
- Lime: Fresh lime juice works double duty in both the slaw and crema.
- Garlic: Grated or minced garlic melds into the crema and creates a more aromatic flavor profile.
- Avocado: Creamy and cooling, avocado perfectly balances the smoky salmon.
- Tortillas: Use corn or flour tortillas for serving. I suggest heating them in a skillet or over a gas range to make them more pliable.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Nutrition Highlights
The combination of salmon and avocado provide heart-healthy omega-3s and monounsaturated fats. These tacos are also rich in protein from the salmon and crema. The recipe is gluten free as written, and can easily be made dairy free by using a plant-based yogurt.
The Directions
Step 1: Prepare slaw by combining red cabbage, cilantro, lime juice and salt in a bowl. Toss and let sit while you prepare remainder of recipe.
Step 2: Prepare salmon by cutting it into cubes and tossing with chipotle chiles, honey, oil, tamari, and salt.
Step 3: Spread salmon on a small baking sheet. Heat broiler to HIGH.
Step 4: Broil salmon for 8 minutes, rotating the pan once halfway through, until crisp and cooked through.
Step 5: Prepare crema by mixing sour cream, lime, and garlic in a bowl. Season with a pinch of salt.
Step 6: Assemble chipotle salmon tacos by spreading crema on a warm tortilla. Top with salmon, slaw, and avocado.
Recipe Variations
- Use a different fish. Instead of salmon, any firm white fish (such as cod or halibut) will work well. You can even use shrimp!
- Switch up the slaw. Sub green cabbage for red cabbage or add thinly sliced red onion, scallions, or shredded carrots for extra crunch.
- Add mango. For an extra pop of sweetness, add sliced mango to the slaw.
- Turn it into a bowl. Skip the tortillas and serve all of the taco components over rice.
- Add extra spice. For more earthy heat, add 1 fresh jalapeño (diced or julienned) to the slaw. You can also top each taco with extra adobo sauce (from the can of chipotle chiles) or hot sauce.
Serving Suggestions
- Serve with simple sides. Pair these chipotle salmon tacos with cilantro-lime rice, black beans, or Avocado Corn Salad. Shishito Corn Salad will also pair beautifully with the smoky salmon.
- Make it a taco bar. Set out the salmon, slaw, crema, and assorted toppings and let everyone build their own tacos or taco bowls.
- Pair with salsa, guac, or dip. A hearty Black Bean Salsa, fresh guacamole, or my famous Vegan Queso Dip will give Mexica restaurant vibes.
How to Store and Reheat
- To Store: Store the salmon, slaw, and crema separately for the best results. Everything will keep in the refrigerator for two days.
- To Reheat: Warm salmon in a skillet over medium heat or in the microwave in short intervals until just heated through. Toast tortillas fresh each time, and add remaining toppings chilled.
More Healthy Taco Recipes
Chipotle Shrimp Tacos with Avocado-Mango Salsa
Chili Cauliflower Chickpea Tacos with Mango Salsa (Vegan)
Crispy Chipotle Black Bean Tacos
Halloumi Tacos
If you try these Honey-Chipotle Salmon Tacos, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Honey-Chipotle Salmon Tacos
Equipment
- Baking sheet
- Mixing bowls
Ingredients
- 3 cups thinly sliced or shaved red cabbage
- 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
- 3 Tbsp. fresh lime juice, divided (from 2 limes)
- 1 tsp. kosher salt, divided
- 1 lb. salmon, skin removed
- 1 Tbsp. avocado oil (or extra-virgin olive oil)
- 1 to 2 chipotles from a can of chipotles in adobo, finely chopped, plus 1 Tbsp. adobo sauce*
- 1 Tbsp. honey
- 1 tsp. lower-sodium tamari (or soy sauce)
- 1/2 cup sour cream (or plain full-fat Greek yogurt)
- 1 garlic clove, grated
- 6 to 8 small tortillas, warmed
- 1 medium ripe avocado, thinly sliced
Instructions
- Prepare Slaw. Combine cabbage, cilantro, 2 Tbsp. lime juice, and 1/2 tsp. kosher salt in a large bowl. Toss to combine, and let sit at room temperature while you prepare remainder of recipe. (Ideally you want the slaw to sit for at least 20 minutes to soften, however it can be made up to 1 hour in advance. The longer it sits, the more tender the cabbage it will become. Toss occasionally to better distribute lime.)
- Prepare Salmon. Meanwhile, cut salmon into 1-inch cubes and place in a medium mixing bowl. Add avocado oil (or olive oil), chipotles and adobo sauce, honey, tamari, and remaining 1/2 tsp. salt; gently toss to combine.Position one oven rack 6 inches from the broiler heat source, and heat broiler to HIGH. Empty salmon out onto a baking sheet coated with parchment or foil for easy cleanup. Spread in an even layer and broil for 8 minutes, rotating the pan once midway through, until the salmon is opaque with crispy edges.
- Prepare Crema. In a small bowl, combine sour cream, remaining 1 Tbsp. lime juice, and grated garlic. Mix well to combine.
- Assemble Tacos. Spread crema evenly on warm tortillas. Top with honey-chipotle salmon, slaw, and sliced avocado. Season the avocado with a pinch of salt, and finish each taco with a squeeze of fresh lime and extra chopped fresh cilantro, if desired.
Notes
- Adjust the amount of chipotle chiles to your liking based on spice tolerance. I found that 2 chipotle chiles + 1 Tbsp. adobo sauce lended the perfect dose of smoky heat (however I love a little spice!). If you’re spice-averse, reduce to 1 chipotle chile OR just 2 Tbsp. adobo sauce without chipotle chiles.
- To store: Store the salmon, slaw, and crema separately for the best results. Everything will keep in the refrigerator for two days.
- To reheat: Warm salmon in a skillet over medium heat or in the microwave in short intervals until just heated through. Toast tortillas fresh each time, and add remaining toppings chilled.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Was able to make this in 20 minutes and it was so tasty and easy!! Husband loves it to. I used Greek yogurt instead of sour cream. Perfect for a dinner when you barely have energy to cook (me yesterday!) if Dishing out Health has no fans I am dead.
I knew as soon as I saw this I had to make it.. that was yesterday.. I am making it tonight! Yum!! 10/10