Salmon Fish Tacos with Asian Slaw
Salmon Fish Tacos with Asian Slaw pair flaky, seared salmon with a tangy sesame–soy marinated cabbage mix tucked into warm corn tortillas. The bright vinegar, lime, and sesame notes balance the rich fish for a fresh, crunchy bite in every taco. Ideal for a quick weeknight dinner or a casual gathering.
- Prep10 mins
- Cook15 mins
- Serves6
- DifficultyEasy
- 1
Whisk the vinegar, sesame oil, sugar, soy sauce, and lime juice together in a large bowl. Add the coleslaw mix and the green onions; toss to coat and let sit for 20 minutes.
- 2
Meanwhile, heat the olive oil in a skillet over medium-high heat. Season the salmon with salt and pepper and place it in the hot skillet. Sauté until the salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from the heat and flake.
- 3
Warm the tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
- 4
Drain the slaw mixture, then spoon it into the center of each tortilla and add the flaked salmon on top.
- Calories 222.04 kcal Moderate
- Protein 11.24 g Good Source
- Carbs 18.05 g Moderate
- Total Fat 11.18 g Moderate
- Saturated Fat 1.61 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 20.4 mg Moderate
- Sodium 152.03 mg Moderate
- Fiber 2.56 g Low Source
- Sugar 5.32 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 41.86 mg Low Source
- Iron 0.18 mg Low Source
- Potassium 323.71 mg Low Source
- Vitamin A 5.57 mcg_rae Low Source
- Vitamin C 0.24 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Soy 🌱
- Gluten
- Sesame
- Corn 🌽
- Onions 🧅