Salmon Tacos with Lime Cabbage Slaw

Nutrition · per serving

Steps

1. 1

   Heat a large skillet over medium-high heat. Pat the salmon dry, then rub it with the chili powder, cumin, garlic powder, salt, and olive oil.

   300 g skinless salmon fillets1 tsp chili powder1/2 tsp ground cumin1/2 tsp garlic powder1/2 tsp fine salt1 tbsp olive oil
2. 2

   While the pan heats, toss the shredded red cabbage with the lime zest and juice, cilantro, and salt. Massage for 30 seconds so the cabbage softens slightly, then gently fold in the diced avocado.

   180 g red cabbage, finely shredded1 large lime, juice and finely grated zest15 g fresh cilantro, chopped1 medium ripe avocado, diced1/4 tsp fine salt
3. 3

   Place the seasoned salmon in the hot skillet. Cook for 3 to 4 minutes on the first side, then turn and cook for 2 to 3 minutes more, until it flakes easily and reaches 63°C in the thickest part. Avoid overcooking so the fish stays moist.

   300 g skinless salmon fillets
4. 4

   Warm the corn tortillas in a dry skillet for about 20 seconds per side, or wrap them in a clean damp towel and microwave briefly. Keep them covered so they remain flexible.

   6 small corn tortillas
5. 5

   Flake the cooked salmon and divide it among the warm tortillas. Top with the lime cabbage slaw and serve immediately with lime wedges.

   1 lime lime wedges

Origin & History

Fish tacos are strongly associated with Mexico’s Pacific and Baja California coasts, where fresh seafood is commonly served in tortillas with bright, crunchy toppings. Modern versions often combine traditional corn tortillas and lime with regional spice blends and fresh avocado.