Chile Lime Salmon Tacos

Why You’ll Love This Recipe

My boys are huge salmon fans. And huge taco fans. So it only seemed natural to combine them into one fantastic recipe. You can bet this meal was a big hit at my house! We also served these tacos with fresh limes for squeezing and a creamy sriracha ranch sauce. These result was pretty much perfection!

• Weeknight-friendly. Dinner party worthy: Roasting salmon is quick and hands-off, making these tacos easy enough for a Tuesday night but impressive enough to wow friends.
• Light but satisfying: All those fresh ingredients mean you’ll feel full without the post-dinner slump.
• Crunchy coleslaw – The slaw isn’t just a sidekick—it adds a fresh, tangy crunch that balances out the rich salmon. And it takes five minutes to throw together!
• Use up leftovers: This is my go to recipe when I have leftover salmon. I usually get mine at Costco, so I always have leftovers!

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Chile Lime Salmon Tacos

Salmon is roasted with spices and lime juice, then served in tortillas with a tangy cabbage slaw in this fresh and delicious seafood taco recipe.

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Course: Main Dishes

Cuisine: Mexican

Keyword: cabbage, Chile Lime Salmon Tacos, coleslaw, fish, fish tacos

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 -8 servings

Calories: 417kcal

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Ingredients 

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For the slaw

• 5-6 cups coleslaw mix
• 1/2 cup thinly sliced red onion
• 2 tablespoons minced fresh dill
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons white vinegar
• 1 tablespoon lime juice
• Salt and pepper to taste

For the salmon

• 2-3 tablespoons olive oil
• 2 pounds salmon skin removed
• Zest and juice of one lime
• 2 teaspoons chili powder
• 1/4 teaspoon garlic salt
• Pinch of cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Flour tortillas
• Sriracha Ranch Sauce
• Fresh limes and chopped cilantro for serving

Instructions

• In a medium bowl, combine 5-6 cups coleslaw mix, 1/2 cup thinly sliced red onion, 2 tablespoons minced fresh dill, 1 tablespoon chopped fresh cilantro, 3 tablespoons white vinegar, 1 tablespoon lime juice and Salt and pepper, to taste. Cover and refrigerate until serving.
• Preheat oven to 425 degrees. Brush a large baking sheet with 2-3 tablespoons olive oil. Place salmon on prepared baking sheet. Sprinkle the salmon with Zest and juice of one lime
• In a small bowl, combine 2 teaspoons chili powder, 1/4 teaspoon garlic salt, Pinch of cayenne pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle spice mixture evenly over salmon. Roast for 12-15 minutes, or until cooked through and flaky. Break salmon into large chunks.
• Fill warm tortillas with salmon and slaw mixture. Drizzle with sriracha ranch sauce and serve with fresh limes and chopped cilantro for garnish, if desired.

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Nutrition

Serving: 1g | Calories: 417kcal | Carbohydrates: 108g | Protein: 33g | Fat: 118g | Fiber: 17g | Sugar: 79g

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Recipe Tips

• Pat salmon dry before seasoning: This helps the oil and spices stick better and gives you a nice roasted finish.
• Keep an eye on it: Salmon can go from flaky and tender to dry in just a few minutes. Start checking for doneness around the 12-minute mark.
• Don’t shred the salmon: Keep it in big chunks so each taco has hearty bites instead of tiny flakes.
• Use your favorite tortillas: Everyone at my house prefers flour tortillas, so that’s what we used, but corn tortillas work great too–especially if you’re looking for a gluten free option.
• Try grilling the salmon: I especially love doing this during the warmer months when I don’t want to crank your oven up to 425 degrees.

Storage and Reheating

Storage Tips

• Keep the components separate – Store salmon, slaw, tortillas, and sauce in separate airtight containers. This keeps the slaw from getting soggy and the tortillas from falling apart.
• Salmon: Refrigerate cooked salmon in a sealed container for up to 3 days.
• Coleslaw: Since it’s vinegar-based, the slaw actually keeps pretty well—up to 2 days in the fridge, although it may lose some of it’s crunch.
• Sauce: The sriracha ranch will last about 5 days in the fridge.
• Freezing? – I personally don’t recommend freezing the leftovers, but the salmon can be frozen for up to 2 months if you want to save it.

Reheating Tips

• Oven: Place salmon on a foil-lined baking sheet, cover loosely with foil, and reheat at 300°F for 10–12 minutes, until warmed through.
• Skillet: Warm salmon in a lightly oiled skillet over medium-low heat for a few minutes, flipping gently.
• Microwave: Use short bursts (30 seconds at a time) with a damp paper towel on top to keep salmon from drying out. This is my reheating method of last resort!
• Tortillas: Warm tortillas separately in a dry skillet or wrapped in foil in the oven for the best flavor.

Variations and Fun Twists

• Chipotle Kick: Swap the chili powder for chipotle chili powder or add adobo sauce for a deeper, smoky heat.
• Taco Bowl Style: Skip the tortillas and serve the salmon and slaw over rice or quinoa for a lighter, gluten-free option.
• Add some cheese: Crumble queso fresco or cotija cheese over the top of the filled tacos.
• Lettuce Wraps: Use butter or Romaine lettuce leaves instead of tortillas for a low-carb option.
• Breakfast Tacos: Swap the slaw with scrambled eggs and avocado slices for a tasty morning meal.