Salmon Tacos with Pineapple Slaw
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Taco night just got a serious glow-up! These salmon tacos combine a flaky, spiced fish with a creamy slaw made with juicy pineapple. Add some cotija cheese, and you’ve got a dinner that brings the wow factor.
They’re great for weeknight family dinners, but fancy enough to serve to guests. They come together fast, and are super easy to customize.
Love tacos? Oh me too. Try Baja Shrimp Tacos, or Ground Turkey Tacos as well!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Salmon tacos are super popular in California and the Pacific Northwest, where fresh seafood meets serious taco vibes. And around here, my family is all about salmon – but when I turn it into tacos, it disappears faster than you’d believe.
These tacos are inspired by the bright, bold flavors you’d find along the Mexican coast. Instead of fried fish, they’ve got pan-seared salmon and a fruity avocado cabbage slaw that stands in for the usual crema. The sweet pineapple brings a tropical twist, and cotija cheese adds that perfect salty kick.
Wrap it all up in a warm corn tortilla, and you’ve got a taco worth running to the table for!
Why you’ll love this recipe
They’re great for family dinners, but fancy enough to serve to guests. You’ll love how quickly they come together and how easy they are to customize with your favorite toppings.
- Easy. No complicated techniques here, just simple pan-seared salmon.
- Adaptable. Easy to customize toppings or swap fish to fit your family’s tastes.
- Quick. Ready in under 40 minutes, start to finish.
The Best Side dishes for Salmon Tacos
Serve these tacos with a side of Mexican rice (from my friends at Busy Day Dinners) or cilantro lime rice, black beans, or grilled corn on the cob.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
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- Avocado. Adds creaminess to the slaw. Choose a ripe avocado for easy mashing.(check out Avocados from Mexico – they have a guide for how to buy avocados)
- Sour cream. Gives the slaw a nice tangy flavor. Greek yogurt works too!
- Lime. Fresh lime juice and zest brighten the slaw and salmon, but bottled juice works if you’re in a pinch.
- Sriracha sauce. Adds just a bit of heat. Adjust to your liking or substitute your favorite hot sauce.
- Cilantro. Adds freshness. If you’re not a fan, parsley or green onions work well.
- Green cabbage. Provides crunch. Bagged slaw mix saves prep time, or you can use red cabbage for color.
- Pineapple. Brings sweetness and balance. Mango makes a great substitution.
- Salmon. Fresh or thawed salmon filets are perfect. Cod, mahi-mahi, or snapper can be used too.
- Spices. Feel free to customize the spice blend to your taste. Add cayenne or some chipotle chili powder if you like extra heat.
- Corn tortillas. Traditional for tacos, but flour tortillas taste great too!
- Cotija cheese. Crumbly, salty cheese that pairs well with tacos. You can use feta cheese instead. Fun fact: Cotija cheese is named after a town in Michoacán, Mexico, and people sometimes call it the “Mexican parmesan.”
How to make this recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpMake the slaw. Mash the avocado in a bowl, then mix it with sour cream, lime juice and zest, sriracha, salt, and chopped cilantro until smooth. Stir in the sliced cabbage and diced pineapple. Chill in the fridge while you prep the rest.
Cook the salmon. Season the salmon fillets with chili powder, cumin, paprika, garlic powder, salt, and pepper. Sear them in a large skillet with olive oil until golden and fully cooked and golden brown. Break into large chunks and squeeze fresh lime juice over the top.
Salmon Temperature: How do I know when the salmon is done?
It should flake easily with a fork and reach 145°F in the center when tested with a digital meat thermometer (affiliate link) in the thickest part.
Warm the tortillas. Heat the corn tortillas in a dry skillet until soft and lightly charred on both sides. Keep them wrapped in a towel to stay warm.
Assemble tacos. Fill each tortilla with the salmon pieces, top with slaw, sprinkle with cotija cheese, a little extra pineapple, and chopped cilantro. Serve with lime wedges on the side.
Kylee’s Notes
- Avoid overcooking the salmon – it’s done when it flakes easily with a fork but is still moist.
- If using frozen salmon, thaw completely and pat dry before cooking.
- Use a fish spatula to flip salmon easily without breaking.
- Let the slaw chill for 10-15 minutes before serving to let flavors blend.
- Taste slaw before serving and adjust seasonings or add a squeeze more lime if needed. Store extra slaw separately to keep tacos from getting soggy.
- Add red onion to the slaw for extra color and flavor.
- Add some cucumbers for a fresh addition.
- Warm tortillas right before serving to keep them soft and pliable. Use a hot, dry skillet to warm tortillas for best texture.
- Adjust spice levels by adding more or less sriracha or chili powder.
- Add jalapeños or hot sauce if you like extra heat.
How to store leftovers
Refrigerator
These tacos are best fresh, but leftovers can be stored separately (salmon, slaw, and tortillas) in airtight containers in the fridge for 2-3 days.
Freezing
To freeze salmon, store in a freezer-safe container for up to 3 months. Slaw doesn’t freeze well due to avocado.
Frequently Asked Questions
Absolutely! Cod, red snapper, or mahi-mahi work great too. You’ll want fairly firm fish to get those meaty bites.
Grilled salmon works fantastic for these tacos. Cook on medium-high heat for about 4-5 minutes per side.
Yes. Bake at 400°F for about 12-15 minutes depending on thickness.
It should flake easily with a fork and reach 145°F in the center.
More recipes to love
- Balsamic Glazed Salmon
- Salmon Patties with Dill Aioli
- Baked Pesto Salmon (Sheet Pan)
- 15 Minute Blackened Tilapia (15 minute recipe)
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Salmon Tacos
Ingredients
Slaw
- 1 avocado ripe
- ½ cup sour cream
- ¼ teaspoon salt
- 1 lime Juiced and zested
- ½ teaspoon sriracha sauce
- 3 tablespoons cilantro chopped
- 3 cups cabbage thinly sliced
- ½ cup fresh pineapple diced small
Salmon
- 1 pound salmon filet skinless
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil divided
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 lime juiced
Serving
- 12 yellow corn tortillas
- cotija cheese crumbled
- chopped cilantro
- extra diced pineapple
- lime wedges
Instructions
Get prepped
- Smash 1 avocadovocado until smooth. Dice the pineapple, chop the cilantro, and slice the cabbage.
- Measure all spices for salmon seasoning.
Make the slaw
- In a bowl, combine 1 avocado, ½ cup sour cream, ¼ teaspoon salt, 1 lime juce and zest, ½ teaspoon sriracha sauce, and 3 tablespoons cilantro. Stir until smooth.
- Add 3 cups cabbage and ½ cup fresh pineapple, tossing gently to coat.
- Refrigerate until ready to use.
Cook the salmon
- Cut 1 pound salmon filet into 4 fillets.
- Brush all sides of salmon with about 1 tablespoon of the 2 tablespoons olive oil.
- Mix ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon garlic powder together. Sprinkle evenly over salmon.
- Heat the remaining 1 tablespoon of 2 tablespoons olive oil in a large skillet over medium-high heat. Add salmon and cook for about 4 minutes, until nicely seared.
- Flip salmon and cook for another 3-4 minutes or until fully cooked (it’ll depend on thickness).
- Break salmon into large chunks, squeeze fresh 1 lime juice over the top, and set aside.1 lime
Assemble the tacos
- Warm12 yellow corn tortillas in a skillet until lightly charred on both sides. Keep tortillas wrapped in a towel so they stay warm.12 yellow corn tortillas
- Add salmon chunks to each tortilla, then top generously with slaw. Sprinkle with cotija cheese, chopped cilantro, and extra diced pineapple. Serve with lime wedges.cotija cheese, chopped cilantro, lime wedges, extra diced pineapple
Notes
- Avoid overcooking the salmon—it’s done when it flakes easily with a fork but is still moist.
- Warm tortillas right before serving to keep them soft and pliable.
- Taste slaw before serving and adjust seasonings or add a squeeze more lime if needed.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
