Why bake salmon for tacos instead of pan-searing it you ask? Well, because the oven does the work while you make the slaw. Salmon fillets rubbed with olive oil, chili powder, cumin, salt, and pepper, baked at 400°F (200°C) for 12-15 minutes. While the salmon bakes, shred cabbage and toss it with sliced jalapeno, cilantro, and lime juice. Warm the tortillas. Assemble with crumbled goat cheese on top.
The goat cheese is tangy and creamy against the warm, spiced salmon and the sharp slaw. It softens slightly on the hot fish. Between the cumin-chili salmon, the lime-jalapeno slaw, and the goat cheese, every bite hits differently.
Tips for Making Spiced Salmon Tacos
Do not overcook the salmon
Twelve to fifteen minutes at 400°F (200°C). The salmon should flake easily with a fork but still be moist in the centre. Overcooked salmon is dry and crumbly. 
Use skin-on fillets if you can. The skin peels off easily after baking and the flesh stays moister.
Make the slaw sharp
Shredded cabbage, thinly sliced jalapeno, chopped cilantro, and the juice of one lime. The slaw should be tart and spicy. It needs to be sharp enough to stand up to the fish and the cheese.
Toss the slaw right before assembling. It wilts if dressed too far ahead.
Spiced Salmon Tacos with a Cilantro and Jalapeño Slaw
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These spiced salmon tacos are packed with flavor, featuring a zesty cilantro and jalapeño slaw and creamy goat cheese, perfect for a quick gourmet meal.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded cabbage
- 1 jalapeño, thinly sliced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 4 ounces goat cheese
- 8 small corn tortillas
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the salmon fillets with olive oil, chili powder, cumin, salt, and pepper.
- Place the salmon on a baking sheet and bake for 12-15 minutes until cooked through.
- While the salmon is baking, prepare the slaw by mixing cabbage, jalapeño, cilantro, and lime juice in a bowl.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing a piece of salmon on each tortilla, topping with slaw and crumbled goat cheese.
Notes
Use fresh wild-caught salmon for the best flavor. Goat cheese adds a creamy texture that complements the spicy slaw. If you prefer, substitute queso fresco for a different taste. These tacos are great for entertaining and can be prepared quickly. Store any leftover slaw in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 75 mg
Frequently Asked Questions
Can I use a different fish?
Cod, halibut, or mahi-mahi all work with this spice rub. Adjust baking time based on thickness. Thinner fillets need less time. The spice rub and slaw pair with any firm white fish.
Can I use a different cheese?
Queso fresco, feta, or cotija all work. Goat cheese is tangiest and creamiest. Feta is saltier. Cotija is drier and crumblier.
What tortillas should I use?
Small corn tortillas, warmed in a dry skillet or in the microwave. Flour tortillas work but change the character of the taco.
If You Liked This Recipe, You Might Also Enjoy
Crispy Shrimp Tacos With Peach Salsa
Smokey Sweet Potato and Black Bean Tacos
Chicken Flautas – Mexican Rolled Tacos
Goat cheese on salmon tacos was the part I didn’t see coming. It softened on the warm fillet but stayed tangy, and worked against the lime slaw without getting lost. I kept the salmon at twelve minutes exactly so it flaked but wasn’t dry, and the whole thing went together in under half an hour on a weeknight.