Easy Salmon Tacos (with Mango Slaw)
These easy salmon tacos are rubbed with bold spices and pan-seared until golden and incredibly flavorful. They are served over tortillas along with a fresh homemade mango slaw.
Servings: 4 people
Calories: 565kcal
Equipment
- 12-inch cast iron skillet or non-stick
Ingredients
For the salmon and seasoning:
- 1 ½ pounds salmon thick center-cut
- 2-3 tablespoons olive oil plus more for the pan
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For serving:
- Mango Slaw
- 8 small taco flour tortillas or corn tortillas
- Sliced radishes for garnish
- Limes for serving
Instructions
- Season the salmon: Cut the salmon into 3 equal portions. Drizzle with 2-3 tablespoons olive oil, then season evenly with the chili powder, cumin, garlic powder, oregano, salt, and black pepper. Rub the seasoning all over the salmon evenly.
- Cook the salmon: Heat a few generous drizzles of oil in a large skillet over medium heat. Once hot, cook the salmon, flesh-side down first, for 4-5 minutes. Flip and cook for another 3 minutes, or until cooked through and it flakes easily with a fork. Transfer to a plate and let it rest for 10 minutes. Then, flake into medium-sized pieces.
- Make the mango coleslaw: Meanwhile, prepare the mango coleslaw according to the recipe provided above.
- Warm the tortillas: Warm the tortillas directly over a gas flame for a few seconds per side until lightly charred. Alternatively, stack them on a plate slightly overlapping, cover with a damp paper towel, and microwave for 30-40 seconds until warm and pliable.
- Assemble the tacos: Fill each tortilla with salmon and mango coleslaw. Top with sliced radishes and serve with lime wedges for squeezing over the tacos. Enjoy!
Notes
- Other cooking methods for salmon:
- Air fry at 390°F for 8-10 minutes
- Bake at 400°F for 10-12 minutes (broil during the last 2 minutes)
- Grill over medium-high heat for 4-5 minutes per side.
- Salmon internal temperature: Cook to 130°F for medium-rare, 135°F for medium, 140°F for medium-well.
- How to prevent salmon from sticking to the pan: Ensure both the pan and oil are fully heated. Don't try to flip the salmon early, it should release easily when a crust forms.
- Storage: Store cooked salmon and coleslaw in separate airtight containers in the fridge. Assemble right before eating to prevent soggy tacos.
- Reheating: Reheat salmon gently over medium-low heat in a skillet or briefly in the microwave to avoid drying it out.
- Salmon: If frozen, fully thaw first. Atlantic salmon is most commonly used, but sockeye salmon is wonderful too.
- Seasoning: Use the chili-cumin rub or any fish seasoning.
- Tortillas: Flour or corn, or any kind you'd like.
- Slaw shortcut: Sub store-bought pre-packaged coleslaw mix.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 2tacos | Calories: 565kcal | Carbohydrates: 34g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 1108mg | Potassium: 972mg | Fiber: 4g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 4mg