Salmon Tacos | Feast at home

These salmon tacos are healthy, delicious, and fun! Perfect for your Cinco de Mayo celebration!

Happy Cinco De Mayo! Here’s a delicious salmon tacos recipe that I think you’ll love! The salmon is skillet-blackened with Cajun Spice and folded into warm tortillas with mashed avocado, a citrus-infused fennel cabbage salad, pickled red onions, and a creamy taco sauce. So much good is happening here!

Salmon Tacos with Avocado, Cabbage Fennel Slaw, Ad Taco Sauce.

Ingredients for salmon taco

Salmon tacos combine the best of spring and summer flavors – citrus and spice and all beautiful!

Ingredients In Salmon Tacos

Notes on ingredients

  • Salmon– Opt for skin-off, wild or sustainably farmed salmon, chinook, sockeye, etc.
  • Cajun spice– We use Cajun seasoning to “blacken” the salmon, but your favorite taco seasoning will work, too.
  • cabbage and fennel– to shake things up a bit, we add fresh fennel bulb to the taco slaw. This is optional, you can use the whole cabbage or add radish, jicama or cucumbers.
  • citrus – an orange and several limes
  • avocado puree– mixed with garlic salt and lime juice is the base of the taco and holds everything together.
  • Pickled onions – adds a nice flavor note – can be made in advance!
  • taco sauce – adds a creamy component that works well here. Make either chipotle mayo or Peruvian green sauce, both are excellent for these tacos and can be made ahead!

How to make salmon tacos

Top: Prepare the pickled onions and chipotle mayo up to 5 days ahead! I usually make a double batch to use for everything.

Step one: Make the cabbage and fennel slaw and let it marinate while you make the rest.

step two. Season the salmon with Cajun seasoning, then blacken the salmon in a skillet.

Squeeze the salmon with the lime and break the salmon apart.

Step three: Make the avocado mash by mixing avocado with garlic salt and lime juice.

Step four: mount. Spread some avocado puree on warm tortillas. Then add the blackened salmon and top with the coleslaw. Then add the pickled onions and taco sauce! So much good is happening here!

Assembling the tacos.

Drizzle with a creamy taco sauce—which pairs incredibly well with the blackened Cajun seasoning. Both our Chipotle Mayo and Peruvian Green Sauce are delicious here, and both are dairy-free.

Salmon Tacos with Cajun Seasoning, Coleslaw, Avocado, Pickled Onions and Taco Sauce.

Refine salmon tacos with …

What really makes a taco shine is the little things — pickled onions and a tasty taco sauce — both of which can be made ahead of time and you’ll find more ways to use them throughout the week.

Salmon Taco FAQs

What do you serve with salmon tacos?

We love serving up tacos with cilantro lime rice and Mexican pinto beans, and of course, margaritas. 🙂

What are the best tortillas for fish tacos?

Flour tortillas are typically served with fish tacos, but we love using a mix of flour and corn tortillas for the best texture and flavor. When serving fish tacos with succulent coleslaw, corn tortillas can fall apart. So if you want to use corn, double it!

Can you grill the salmon?

Absolutely! Grill the Cajun Shredded Salmon on a well-greased grill over medium-high heat, 3-4 minutes on each side, or until crumbled easily with a fork. Squeeze with lime juice.

Can the salmon tacos be made ahead of time?

The coleslaw can be made ahead of time, but is best served the day before as it will become juicy over time. The pickled onions and creamy taco sauce can be made several days in advance. The avocado puree is best prepared right before serving, as is the salmon.

What to do with leftover salmon?

The leftover salmon can be repurposed into a delicious bowl of beans and rice, or thrown into a green salad! Leftover salmon will keep in the fridge for up to 3 days

Salmon tacos with avocado, pickled onions, cilantro, taco slaw and creamy taco sauce.

More Mexican Recipes!

Enjoy these salmon tacos and let us know in the comments below! Have a Happy Cinco De Mayo!




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These blackened salmon tacos with citrus taco slaw, mashed avocado, pickled onions and creamy chipotle taco sauce are healthy and delicious!

Cabbage and fennel coleslaw

avocado puree

Blackened Salmon


  1. Do that toppings. Prepare and chill pickled red onions and chipotle mayo (or Peruvian green sauce). You can do this several days in advance!
  2. Make the coleslaw. Chop the cabbage and fennel and place in a medium bowl. Add cilantro, jalapeno, orange zest, orange juice, lime juice, vinegar, salt and sugar. Throw to combine. Try and adjust the salt, spiciness and acidity to your liking.
  3. mash 2 avocados with garlic salt to taste. Add a squeeze of lime. Mix to combine.
  4. cook the salmon Season both sides of the salmon with a little salt. Season both sides generously with Cajun seasoning. Heat oil in a large skillet over medium heat. Sear the salmon until deep golden – 3-4 minutes. Flip, sear on the other side and cook until easily loosened with a fork, 3-4 minutes – time depends on the thickness of the fillets. Crush and squeeze with half a lime. Taste for salt and lime, add more if needed.
  5. Tortillas. Heat or toast the tortillas until they are soft and pliable and lightly toasted. Wrap yourself in a kitchen town.
  6. mount. Spread a little mashed avocado over the tortilla (which holds it all together), add some blackened salmon, and garnish with coleslaw, pickled onions, a drizzle of chipotle mayo, and cilantro. Serve with lime wedges.
  7. These are best eaten right after assembly! Leftovers can be repurposed into salmon bowls.


Salmon: I experimented with leaving the salmon skin on and making crispy salmon skin tacos, but once assembled into the tacos, the skin became mushy and really uncomfortable. I recommend taking the skin off.

Coleslaw: The coleslaw is best on the day of. The coleslaw tastes great the next day, but the tacos need a fresh, crunchy texture.

If you want to skip the pickled red onions, add red onions (or scallions) to the coleslaw.

The mashed avocado will help hold the tacos together.


  • Serving size: 1 taco
  • Calories: 246
  • Sugar: 3.1g
  • Sodium: 416.6 mg
  • Fat: 13.8g
  • Saturated Fatty Acids: 2 g
  • Carbohydrates: 19.4 g
  • Fiber: 4.6g
  • Protein: 13.4g
  • Cholesterol: 23.2 mg

Keywords: Salmon Tacos, Blackened Salmon Tacos, Salmon Taco Slaw, Salmon Taco Sauce.

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