Honey-Chipotle Salmon Tacos

5 from 2 votes

Honey-Chipotle Salmon Tacos with red cabbage slaw and garlic-lime crema. A nutritious, flavor-packed taco ready in just 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: 30 Minutes, Entree

Cuisine: American, Mexican

Diet: Gluten Free

Servings: to 4

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

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.

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.