Salmon Tacos with Rainbow Citrus Slaw

May 5, 2020

Tacos are a food group, right? I think so!

Tacos can be a great way to wrap up some vegetables and protein into a tortilla and call it a meal. I do it for lunch all-the-time!

I love using grain free tortillas from Siete because grains can be hard for me to digest, but you could use corn tortillas if you’d like.

This recipe is a great, quick weeknight meal! Perfect for any taco Tuesday!

The salmon has a lightly spiced crust that goes nicely with the slaw.

Use the whole head of cabbage to make a big bowl of slaw. Serve more on the side because it’s really that good. Or if you have extra it’ll last for 3-4 days in the refrigerator and it will be perfect for leftovers!

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Salmon Tacos with Rainbow Citrus Slaw


Units Scale
  • 1 lb salmon filet
  • 1 teaspoon avocado or olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of each: (paprika, oregano, cumin, and garlic powder (or 1 1/2 teaspoon chili powder))
  • Slaw:
  • 1 medium cabbage (red or green)
  • 1 bell pepper
  • 3 large carrots
  • 1 bunch cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 2 garlic cloves (minced)
  • 2 limes (zest and juice)
  • 2 teaspoons apple cider vinegar
  • Grain free tortillas
  • Top with sour cream (aioli, lime or avocado)


  1. Heat the oven to 300 degrees.
  2. Place the salmon filet on a lined sheet tray, skin side down. In a small cup or bowl mix together the oil, salt, pepper and spice mixture. Pour the mixture over the salmon to coat the flesh.
  3. Put the salmon in the oven for 12 minutes. Then turn the oven to broil for an additional 2-3 minutes. Keep an eye on it to prevent burning and remove from the oven once it’s reached your preferred doneness.
  4. While the salmon is cooking prepare the slaw. Thinly slice the cabbage and bell peppers, or use the slice function on a food processor. Shred the carrots with a grater, or again, with a food processor attachment. Coarsely chop the cilantro. Add all ingredients to a large bowl.
  5. In a small bowl or jar mix the dressing for the slaw including the olive oil, salt, minced garlic, lime zest and juice, and apple cider vinegar. Pour over the slaw and mix to coat the cabbage.
  6. Once the salmon is cooked, flake off individual portions to assemble tacos.
  7. Warm the tortillas over a burned on low heat until slightly charred around the edges.
  8. To assemble a taco, put a scoop of slaw into a tortilla, followed by the salmon, and top with your favorites: sour cream, aioli, lime or avocado!

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