Spicy Chipotle Salmon Tacos (15 Minutes)
These chipotle salmon tacos are spicy, satisfying, and ready in just 15 minutes. Tender, flaky salmon is seasoned with taco spices and chipotle powder, then baked and served in warm tortillas with a fresh, crunchy slaw. Perfect for a quick weeknight dinner that's high in protein and full of bold flavor. Easily gluten free and dairy free too!
Servings 4
Calories 526kcal
Ingredients
- 1.25 pounds salmon
- 2 teaspoons taco seasoning
- ½ teaspoon salt
- ½ teaspoon chipotle powder use less to make it less spicy
- 8-12 tortilla shells
- 1 large avocado
Slaw
- ½ head cabbage I used purple cabbage
- ¼ cup cilantro
- ¼ cup apple cider vinegar dressing or dressing of choice
- ½ teaspoon salt
Instructions
- Preheat the oven to 425F.
- Place salmon on parchment paper lined baking sheet. Coat salmon evenly with taco seasoning, salt and chipotle powder. Bake in oven for 12 minutes.1.25 pounds salmon, 2 teaspoons taco seasoning, ½ teaspoon salt, ½ teaspoon chipotle powder
- While salmon is baking, cut cabbage into thin strips, add to a large bowl. Chop cilantro and add it to the bowl with cabbage along with dressing and salt. Stir well.½ head cabbage, ¼ cup cilantro, ¼ cup apple cider vinegar dressing, ½ teaspoon salt
- When salmon is done, flake it with a fork.
- Assemble the tacos by adding avocado, slaw and salmon and enjoy.8-12 tortilla shells, 1 large avocado
Notes
Tips:
- Use your favorite taco seasoning (or make your own homemade taco seasoning) for this recipe.
- I used bottled apple cider vinegar dressing to keep the ingredients simple. But you can make your own dressing for the slaw by combining:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Warm up the tortillas so they don't fall apart when making tacos. Heat them up on a dry skillet, in the microwave (with a damp paper towel over top) or throw them in the oven for 1-2 minutes.
- Use store-bought shredded cabbage (you will need 1 bag) instead of shredding a cabbage to save time.
- Cooking skin-on salmon? Bake it skin-side down on a parchment lined sheet pan. This prevents sticking and makes it easy to slide the skin off after cooking.
- No salmon? No problem. Trout or mahi mahi would work great in this recipe too.
- No chipotle powder? Use smoked paprika for that same smoky depth and add a pinch of crushed red pepper flakes for heat.
- Store leftovers separately in the fridge in airtight containers for up to 3 days. Reheat the salmon in a 350F air fryer for 3-4 minutes then assemble tacos or serve leftovers over rice, beans, quinoa or in salads.
- Reheating leftovers: Salmon is best fresh, but if you need to reheat it, the air fryer is your friend. Heat at 350ºF for 3–4 minutes until warmed through without drying it out.
Nutrition
Calories: 526kcal | Carbohydrates: 31g | Protein: 36g | Fat: 31g | Fiber: 8g | Sugar: 7g
