Quick and Easy Salmon Tacos with Yogurt Slaw
These Salmon Tacos with Yogurt Slaw are a go-to for busy days when you need a meal that’s both quick and satisfying. Tender, flaky salmon pairs perfectly with a crunchy, tangy slaw made with Greek yogurt and lime for a refreshing twist. This recipe comes together in just 20 minutes, making it an ideal choice for weeknights when time is short, but you still want something nourishing and delicious.

Salmon is a great source of protein, omega-3 fats, and a variety of essential vitamins and minerals. Making it a part of your regular dinner routine is one way to support brain and heart health and add some more variety to your meals. But for many of us, cooking fish can feel a little intimidating. That's where this recipe comes in.
These fish tacos are so quick and easy. Salmon filets cook in less than 10 minutes on the stove, and since you'll be separating them into pieces anyway, you don't have to worry too much about making them look perfect.
Combined with a crunchy Greek yogurt slaw and any of your favorite toppings, these tacos strike the perfect balance between quick and satisfying. They provide everything you really need for a solid meal - carbs, protein, fat, fiber, and lots of flavor.
If you have a bigger appetite or are serving a crowd, I recommend adding on these stuffed poblano peppers or a batch of Instant Pot Black Bean Soup.
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Ingredients
This recipe features simple ingredients that pack a punch in both flavor and nutrition. I use salmon filets for their flavor, protein and omega-3 fatty acids, and convenience as a quick-cooking food that you can buy/store frozen. The yogurt slaw, made with bagged slaw mix, adds crunchy texture, freshness, and fiber with minimal effort. The tangy yogurt lime slaw dressing ties everything together with a zesty kick!
- Greek yogurt
- Lime juice
- Honey
- Coleslaw mix (14 ounces)
- Salmon filets (16 ounces total; 3-4 filets)
- Olive oil
- Chili powder
- Garlic powder
- Smoked paprika
- Ground cumin
- Small tortillas (corn or flour)
Optional toppings:
- Avocado
- Cilantro
- Hot sauce or salsa
See the recipe card at the end of this post for ingredient quantities.
Instructions
Here's a quick summary of the instructions. You can find more details at the end of the post.
STEP 1: Whisk together yogurt lime dressing in a large bowl. Add the slaw mix and toss until it's evenly coated in dressing.
STEP 2: Rub oil and spices onto the salmon filets.
STEP 3: Cook the salmon in a skillet.
STEP 4: Serve on warmed tortillas with (optional) toppings.
Hint: Frozen salmon filets work great, just make sure you thaw them overnight (or about 8-12 hours) in the fridge before using.
Substitutions
- Slaw mix - instead of bagged slaw mix, use a mix of shredded cabbage and carrots. Optionally, add shredded broccoli stalks.
- Vegetarian and vegan - substitute tofu for salmon. You can also serve cooked black beans or pinto beans with the rest of the taco fixings for any plant-based eaters to have.
- Gluten-free - use corn tortillas instead of flour.
Variations
- Protein Swaps - try chicken, steak, or a white fish like cod.
- Mango salsa - instead of slaw, top tacos with fresh fruit salsa.
- Salmon Burrito Bowl - Serve the salmon, slaw, and toppings over rice instead of on a tortilla.
- Salmon Burrito - Use a burrito-size tortilla and add cooked rice.
Check out my Tempeh Burrito Bowls and Sofritas Tofu Burrito recipes for a couple more veggie options!
Equipment
To make this recipe, you'll need:
- Mixing bowl
- Skillet - I love this 12-inch All-Clad frying pan! (affiliate link)
- Fish spatula (optional but nice to have!) - you can use a regular spatula if you don't have one.
Storage
Store the salmon and prepared slaw in separate airtight containers for up to two days. Gently reheat the salmon with a little oil or water in a covered skillet over low heat until warmed through, being careful not to overcook. It's better to store all of the components separately versus assembled tacos to prevent them from getting soggy.
Top Tip
If your salmon filets have the skin on, cook them skin-side down first. The skin acts as a protective barrier that allows the salmon to crisp up without overcooking. This crispness also makes it easier to flip.
FAQ
Salmon is cooked when it is firm and easily flakes (or separates) into pieces with a fork. The color also changes from a translucent red, raw-looking color to an opaque pink. If you're using a food thermometer, check that the center of the largest part of the filet has reached 145º Fahrenheit (63º Celsius).
Fish tacos pair well with a variety of dishes, including salad, pickled veggies, guacamole, salsa, rice, and beans. For toppings, serve tacos with tomato, avocado, red onion, and cilantro.
More 30-Minute (or Less) Recipes
Looking for more quick and easy meal ideas? Try these:
Pairing
These are my favorite dishes to serve with fish tacos:
๐ Recipe
Quick and Easy Salmon Tacos with Yogurt Slaw
Equipment
- mixing bowl
- skillet
- fish spatula or regular spatula
Ingredients
For the slaw:
- ¼ cup plain Greek yogurt (preferably full fat)
- 1 tablespoon lime juice
- 1 tablespoon honey
- ¼ teaspoon salt or to taste
- 1 (14-ounce) bag coleslaw mix
For the tacos:
- 16 ounces salmon filet (3-4 filets)
- 1 teaspoon olive oil plus additional for greasing skillet
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 8 small corn or flour tortillas
Optional for serving:
- Sliced avocado
- Fresh cilantro
- Hot sauce or salsa
Instructions
- In a large bowl, whisk together Greek yogurt, lime juice, honey, and salt. Add the slaw mix and toss until evenly coated. Set aside.
- Pat salmon filets dry and rub with olive oil. Sprinkle chili powder, garlic powder, smoked paprika, cumin, and salt evenly over each filet.
- Heat a large greased skillet over medium heat. Add salmon and cook for 4 minutes each side, or until salmon easily separates with a fork (see note 1).
- Warm tortillas in a dry skillet, in the microwave, or directly over the flame of a gas range stove.
- Fill each tortilla with the salmon pieces, a generous scoop of slaw, and optional toppings like avocado cilantro, salsa or hot sauce. Enjoy!
Notes
- Salmon: Frozen salmon works great, just make sure you thaw it overnight in the fridge before using. If your salmon filets have the skin on, cook them skin-side down first. Once both sides are fully cooked, separate the salmon with a fork and discard the skin. Note that the cooking time on the salmon could vary a bit depending on how thick each filet is. If the salmon doesn’t easily flake apart or separate with a fork, it needs a little more time.
- Making ahead: This recipe is best enjoyed immediately.
- Storage: Store the salmon and prepared slaw in separate airtight containers for up to two days. Gently reheat the salmon with a little oil or water over low heat in a covered skillet until warmed through, being careful not to overcook.
- Dairy-free: Substitute a plain dairy-free yogurt alternative (such as coconut milk yogurt) for the Greek yogurt.
- Gluten-Free: Use corn tortillas instead of flour.
- Nutrition facts are estimates only and do not include optional toppings.