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Healthy Paleo Salmon Tacos


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Salmon tacos don’t get enough love! Taking only 30 minutes, start to finish, these simple, easy tacos will be your next weeknight staple. They are packed with flavor and are a healthy choice for your next Taco Tuesday!


They are also paleo, gluten-free and dairy-free.


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These are bright, fresh, and so delicious. This simple recipe has a nicely seasoned salmon filet on a bed of crunchy cabbage slaw wrapped in a tortilla.

Salmon can often be boring to incorporate into a dinner meal. However, this recipe will spice things up. Who doesn’t love an excuse to eat a taco?

What can I top salmon tacos with?

I love topping mine with avocado, guacamole, chopped red onion, chopped cilantro, pickled jalapeños, or hot sauce drizzled on top!

What tortillas/mayo should I use?

My favorite paleo mayo brands are : Primal Kitchen mayo and Chosen Foods mayo.

My favorite paleo tortilla is: Siete almond or cassava flour tortilla.

salmon tacos with crispy slaw and seasoned salmon

Healthy Paleo Salmon Tacos

Sarah
fresh, simple, seasoned salmon on a a bed of bright, crispy slaw served in a taco!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

salmon

  • 2 large salmon filets or 3 medium
  • 3 cloves chopped garlic
  • 1 tsp paprika preferably "smoked paprika"
  • 1/4 tsp cumin
  • 2 tsp honey
  • 1/4 tsp sea salt
  • 2 tbsp avocado oil
  • 1 pinch cayenne pepper optional, if you like heat!
  • 1 tbsp. lime juice
  • 4-5 paleo tortillas (my favorite are "siete" brand)

cabbage slaw

  • 2 cups cabbage slaw mix
  • 1 tbsp paleo mayonaise
  • 1 1/2 tbsp lime juice
  • 1 pinch sea salt

optional toppings

  • diced red onion
  • sliced avocado
  • pickled jalapeños
  • chopped cilantro

Instructions
 

  • In a small bowl, mix together the chopped garlic, paprika, cumin, cayenne (if using), honey, salt and avocado oil with a whisk until the mixture is fully combined.
  • Season the salmon filets with a light sprinkle of sea salt. Add the mixture of spices on top of the salmon and rub in.
  • Bake the salmon on a parchment lined baking sheet at 350 degrees for 20-22 minutes until the salmon flakes easily with a fork.
  • While the salmon is baking, mix together the cabbage slaw ingredients until well combined. Place in the fridge until you are ready to assemble the tacos.
  • When the salmon is done, squeeze the lime juice over all the salmon filets. Slice the salmon.
  • Assemble your tacos. First, heat a tortilla in a pan over medium heat for about 30 seconds on each side until warmed. Then, top with the cabbage slaw, then the sliced salmon and any other toppings you desire (mentioned above)! ENJOY!

Notes

The salmon and coleslaw will stay good for 3-4 days stored separately in the fridge.
Keyword quick, salmon, summer, taco

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