In Austin, tacos are more than just food; they're part of everyday life. Whether it's breakfast, lunch, or dinner, tacos can be dressed up or kept simple. They balance comfort and health, making them a versatile choice that requires no utensils.

These salmon tacos showcase how a few basic ingredients can shine when wrapped in a warm corn tortilla.

This dish has become a staple in my home, as these tacos tick all the boxes: they're nutritious, tasty, and quick to make. Plus, they score extra points for being gluten and dairy-free, packed with wholesome, plant-based goodness.

easy salmon tacos with broccoli slaw plated

The broccoli slaw plays a vital role, sneaking in some veggies without being too obvious. If you're unfamiliar, broccoli slaw combines shredded broccoli stalks and carrots, readily available at most grocery stores. Whether you make it from scratch or buy it pre-packaged, it's rich in calcium, iron, and Vitamin C, making it a great substitute for traditional shredded lettuce. With a maple and apple-cider vinegar dressing and cilantro, this slaw transforms broccoli into something surprisingly tasty.

ingredients for broccoli slaw_easy salmon tacos

For the best flavor, prepare the slaw at least an hour in advance. This allows the broccoli to soften and the flavors to blend. Just before serving, toss in the cashews for a satisfying crunch. The salmon is seasoned with chili powder and fresh lime zest, lending a smoky flavor that's irresistibly delicious. While many fish tacos feature grilled or fried white fish, roasted salmon provides a flakiness that makes it a fantastic taco topping.

easy salmon tacos with broccoli slaw and sides

The final touch is a simple avocado spread, made by mashing avocado with lime juice, salt, and pepper. Spread it across each tortilla as a base, then top with hot sauce for a burst of flavor. Together, these elements create a delightful dish perfect for summer evenings. Check out the recipe below and feel free to share your thoughts if you try it out!

Description

If you adore tacos, this recipe is a must-try!

Ingredients

For the salmon

  • 1 pound wild-caught sockeye salmon filet, skin removed
  • 1 tablespoon avocado oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon grated lime zest
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

For the slaw

  • 24 oz. broccoli slaw
  • 1/2 cup toasted sliced cashews
  • 3/4 cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • black pepper to taste

For serving

  • 8 corn tortillas
  • 2 medium ripe avocados, mashed
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sriracha, to taste

Instructions

  1. Begin by preparing the slaw an hour before serving. Mix olive oil, apple cider vinegar, maple syrup, minced garlic, salt, and pepper in a bowl to create the dressing. Pour it over the broccoli slaw in a large bowl, tossing well. Add cilantro and adjust seasoning as needed. Cover and refrigerate for an hour to marinate.
  2. Preheat your oven to 425 degrees. Place the salmon filet on a parchment-lined pan. In a small bowl, combine chili powder, lime zest, garlic powder, paprika, salt, and pepper. Brush the salmon with avocado oil and lime juice, then sprinkle the seasoning mix on top. Roast for 12-15 minutes or until fully cooked.
  3. While the salmon roasts, warm the corn tortillas over an open flame until edges are crisp.
  4. In a bowl, mash the avocados with lime juice and salt. Spread this mixture on each tortilla as a base.
  5. Before serving, mix the cashews into the slaw. Assemble the tacos by adding a scoop of slaw and pieces of salmon, topping with Sriracha or your preferred hot sauce.