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How to cook simple salmon tacos that are topped with slaw, spicy cream sauce and salsa. A healthy meal for under 500 calories per serving that provides 29 grams of protein, 4 grams of fiber, 15% of the daily value for potassium and omega-3 fatty acids.
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5 from 2 votes

Simple Salmon Tacos with Slaw & Spicy Sauce

Hearty baked salmon layered in flour tortillas with slaw and spicy cream sauce. A perfect meal that is easy to make and packed with protein and omega-3 fatty acids
Author: Heather Mangieri, RDN

Ingredients

  • 1 cup green cabbage, shredded or sliced thin Slaw
  • 1 cup red cabbage, shredded or sliced thin Slaw
  • 1/4 cup red onion, sliced Slaw
  • 2 tbsp rice vinegar Slaw
  • 1 tbsp mayonnaise, light Slaw
  • 2 tbsp cilantro, chopped Slaw
  • 1 tbsp lime juice Slaw
  • 1/4 tsp pepper Slaw
  • 1/8 tsp salt Slaw
  • 9 ounces Salmon Fillet Baked Salmon
  • 1 tbsp olive oil Baked Salmon
  • 1 lemon, sliced Baked Salmon
  • 2-3 thyme sprigs Baked Salmon
  • 1/8 tsp salt Baked Salmon
  • 1/8 tsp pepper Baked Salmon
  • 2 tbsp plain Greek yogurt, nonfat Spicy Cream Sauce
  • 1/4 cup sour cream, nonfat Spicy Cream Sauce
  • 1 tsp Habanero Sauce Spicy Cream Sauce
  • 6 each flour tortilla, 6"
  • 1/2 cup Salsa
  • Fresh Cilantro Garnish

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, then spray with cooking spray.
  • Make The Slaw: Using a sharp knife, slice the red and green cabbage thin, then place in a large bowl. Add the sliced red onion to the cabbage. In a separate bowl, combine the rice vinegar, lime juice, mayonnaise, cilantro, 1/8 tsp salt and ¼ tsp. pepper. Stir well, then pour over the cabbage. Stir until well combined, then put in the refrigerator to chill and allow the flavors to combine.
  • Make The Salmon: place the 9 ounce salmon fillet on a cutting board, and examine it for bones. You can do this by running your fingers along the center flesh of the fish and feeling for them. Use tweezers to pull the small bones from the fish. Place the salmon skin side down on the aluminum foil, then rub the olive oil and the remaining salt and pepper over the flesh of the fish. Place sliced lemons and thyme sprigs on the salmon, and then wrap the foil around the salmon. Transfer to the oven and bake for ~12 minutes, or until the salmon is done and flakes with a fork. Transfer the salmon on the aluminum to another plate or sit on the counter. Flip the fish over and gently remove the skin, then allow to sit for ~5 minutes. Turn the oven off. Spray the warm baking sheet with cooking spray, and then line it with 6 flour tortilla. Put those in the oven for a few minutes to warm. For crispier shells, you can leave the oven on to warm the shells. Just be sure to watch them closely so that they do not over-cook.
  • Make The Spicy Cream Sauce: while the shells are warming, make the spicy sauce by combining the sour cream, Greek yogurt and Habanero sauce. Stir well, then set aside. 
  • Assemble The Tacos: Remove shells from the oven, then assemble with salmon, slaw, spicy sauce and salsa. Garnish with fresh cilantro. Enjoy.

Notes

  • Makes: 6 salmon tacos with 1.5 ounces of salmon per taco.
  • Serving Size: 2 tacos
  • Recipe Makes: 3 servings
 
  • Nutrition Facts (per serving): 450 calories, 48 g carbohydrate, 4 g fiber, 29 g protein, 16 g fat, 3.5 g saturated fat, 55 mg cholesterol, 1260 mg sodium, 8% DV for calcium, 6% DV for iron, 15% DV for potassium
 
  • Meal Planning Servings: 3 CHO; 4 PRO; 3 FAT