So much flavor in this delicious meal! Taco Tuesday just got really special with these salmon tacos with slaw. These chili and coconut aminos seasoned salmon tacos add a fresh flavor and exciting crunch to your next taco night.

Salmon tacos with slaw

These salmon tacos are quite unique and tasty!

Instead of a traditional taco seasoning on the salmon fillets, the salmon cooks in a mixture of coconut aminos, honey, sesame oil, and a combination of chili powder, paprika, and garlic powder.

The combination gives the salmon so much depth of flavor, and it pairs perfectly with the cooling slaw. It’s going to become one of your new favorite ways to make salmon tacos!

When I meal plan, without fail, I almost always plan a taco-esque dinner for Tuesdays.

I know everyone loves the flavors and it is such a simple way to keep dinner time a semi-routine, but slightly varied every time.

Salmon – a nutritional powerhouse

Salmon is one of my favorite fishes. Not only flavor-wise, but it is such a nutrient-dense food.

With every ounce of salmon, you are getting awesome sources of omega-3 fatty acids, vitamin B12, vitamin D, selenium, vitamin B3 and protein!

I am all about getting the most nutritional bang for my buck, and salmon gives you that.

What you’ll need for this salmon taco recipe

wild-caught salmon fillets
sesame oil
honey
coconut aminos
chili powder
paprika
garlic granules
red cabbage
carrot
green onion
avocado oil mayonnaise
lime
sea salt
pepper
corn tortillas

How to make busy weeknights fish tacos

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

Pre-heat the oven to 400 degrees F. In a large oven-safe pan that will fit your fillet pieces, add the coconut aminos, sesame oil, honey, chili powder, paprika, garlic granules, and cayenne.
Turn the heat to medium-high heat and bring the sauce to a gentle boil. Once it comes to a boil, stir and add your salmon fillet flesh side down. Cook for 5 minutes, flip so the skin side is now down, and put into the oven to bake for 5-7 minutes. The flesh will be firm and will easily flake when done. Remove from oven and set aside to cool slightly.
To prepare the slaw (this can be done in advance), add the cabbage, carrots, and green onions to a large bowl. Stir to combine, then add the mayonnaise, lime juice, sea salt, and pepper and mix until everything is coated evenly. If you make this in advance, store it covered in the fridge.
To serve, warm a pan on the stove over medium heat. Add the tortilla to the dry skillet and sprinkle a pinch of sea salt on it. Toast on one side for 3 minutes, flip and toast another 2 minutes. Repeat with remaining tortillas and keep them warm covered in a kitchen towel.
To serve, place a tortilla on a plate, top with large chunks of salmon, slaw, and then all your favorite toppings. Enjoy with lime wedges or even a little lime zest!

Watch me make tasty fish tacos!

The full how-to video can be watched below or on my YouTube channel!

What if you don’t have an oven-safe pan?

No oven-safe pan? No worries!

Cook the salmon in whatever large pan that you have, then transfer the fillets to a baking sheet to finish cooking in the oven.

How to store leftover salmon taco fixings

Leftover salmon and slaw keep really well in the fridge. You can reheat the salmon in a pan or in the oven, and serve it as tacos again.

An alternative is to take the slaw mix and salmon and turn it into a fish burrito bowl! Add your favorite toppings like sour cream, guac, pico de Gallo, and maybe even add some black beans into the mix for extra nutrition.

Such a healthy meal that tastes amazing even as leftovers!

Substitutions

Below you’ll find a list of substitutions that will work well in this salmon tacos with slaw recipe.

If you try something different out, please leave a comment below letting us all know how it turned out!

Salmon – Substitute in any fish here!

Coconut aminos – Soy sauce makes a great substitute here. If neither is an option, try a smaller amount of apple cider vinegar.

Sesame oil – For a more mild oil use olive oil or avocado oil in place of the sesame oil.

Honey – Maple syrup is a great substitute for honey. Brown sugar or coconut sugar work here as well!

Cabbage – Shredded kale works well in place of the cabbage. Or serve with lemon tahini slaw!

Carrot – Try thinly sliced cucumber in to substitute for the shredded carrot.

Green onion – Other onion alternatives include chives for a more mild onion flavor and red onion for a more bold flavor.

Corn tortillas – Flour tortillas or almond flour tortillas work really well in place of the corn tortillas. Definitely warm tortillas before serving for an extra special touch!

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