Go Back Email Link
–+ servings
Plated fish tacos with salmon, slaw, and avocado.
Print Pin
No ratings yet

Quick and Easy Salmon Tacos with Yogurt Slaw

These Quick and Easy Salmon Tacos with Yogurt Slaw are the ultimate weeknight win. Ready in just 20 minutes, they combine flavorful salmon with a crunchy, tangy slaw for a meal that’s nutritious, satisfying, and family-friendly. Whether you’re a seafood fan or looking for a simple way to include more fish in your diet, this recipe is the perfect starting point.
Course dinner, lunch
Cuisine Mexican-inspired
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 312kcal
Author Stephanie McKercher, MS, RDN

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
US Customary - Metric

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

  1. 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. 
  2. Making ahead: This recipe is best enjoyed immediately.
  3. 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.
  4. Dairy-free: Substitute a plain dairy-free yogurt alternative (such as coconut milk yogurt) for the Greek yogurt.
  5. Gluten-Free: Use corn tortillas instead of flour.
  6. Nutrition facts are estimates only and do not include optional toppings.
Serving Suggestions:

Nutrition

Serving: 2tacos | Calories: 312kcal | Carbohydrates: 29g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 523mg | Potassium: 702mg | Fiber: 4g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg