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Three fish tacos with purple cabbage, avocado slices, cilantro, and lime wedges in a tray.
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BEST Hot Smoked Salmon Tacos with Homemade Slaw

Smoked Salmon Tacos loaded with salmon, homemade red cabbage taco slaw, and a creamy taco sauce to top it all off, all nestled in a tortilla. This hearty meal makes the most of pre-cooked smoked salmon for a simple no-cook 30 minute dinner that will amaze you with how delicious it is.
Course dinner, Main Dish
Cuisine American
Diet Gluten Free, Halal, Hindu, Kosher
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings (3 tacos each)
Calories 636kcal
Author Christy Gurin

Equipment

Ingredients

Red Cabbage Slaw

  • 6 cups red cabbage, thinly sliced about 1 small cabbage or 1/3 to 1/2 of a large cabbage
  • 1/3 cup fresh cilantro chopped
  • 2 Tablespoon extra virgin olive oil
  • 2 Tablespoon lime juice
  • 1 Tablespoon lime zest
  • 1 Tablespoon honey or agave syrup
  • 1/2 teaspoon cumin
  • ½ teaspoon salt
  • 1/4 teaspoon black pepper

Fish Taco Sauce

  • 1/3 cup plain yogurt whole milk yogurt is best, low fat is ok but DO NOT use nonfat
  • 1/4 cup mayonaise
  • 1 Tbsp. lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. hot sauce I used Tapatio
  • 1/2 tsp. cumin
  • salt and pepper to taste

Tacos

  • 12 small tortillas corn or flour
  • 12 oz. hot smoked salmon
  • 1 avocado thinly sliced
  • ½ cup cotija cheese crumbled
US Customary - Metric

Instructions

To Make Taco Slaw:

  • Slice cabbage very thin (about 1/8”). Using the thin slice blade on a food processor works best for this. After removing the cabbage, you can use the chopping blade to chop the cilantro as well.
  • Add olive oil, lime juice, lime zest, honey, cumin, salt and pepper to a medium serving bowl and whisk to combine.
  • Add cabbage and cilantro to the bowl and stir to mix well. Chill in refrigerator while preparing the rest of the taco ingredients to allow flavors to meld.

To make Taco Sauce

  • Add all fish taco sauce ingredients to a small bowl and stir to mix. If yogurt is still chunky use a whisk to make sauce smooth and creamy. Do not use a blender or it will get watery! Season to taste with salt and pepper and set aside.

For Tacos

  • Start heating up a large flat skillet on medium heat for the tortillas. Warm tortillas up on the hot skillet according to package instructions, normally 10-15 seconds per side.*
  • Break salmon into bite-sized chunks, removing any bones in the process and place in a small bowl. Place crumbled cotija cheese and avocado in separate small bowls.
  • Serve tortillas, salmon, cabbage slaw, sliced avocado, cotija cheese and fish taco sauce together. Combine all ingredients inside of a tortilla with the taco sauce drizzled on top and cheese sprinkled on after. Extra taco slaw can be served as a side dish.
    You can serve with any other taco fixings you like such as salsa, extra chopped cilantro, pickled red onions, jalapeños, lime wedges, etc. but they're excellent with just the ingredients listed.

Notes

For slicing cabbage: Use 1/8, 3mm blade on a food processor for cabbage. You can also use a mandolin set to the thinnest setting or chop with a knife if you don’t have another option. You can also just use a 14 or 16 ounce (.4kg) bag of shredded cabbage (sold for coleslaw) as a quick alternative. 
Warming tortillas: You can also do this on a baking sheet covered with aluminum foil in the oven or in the microwave but I think a skillet works best.
 
 

Nutrition

Serving: 3Tacos | Calories: 636kcal | Carbohydrates: 57g | Protein: 27g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 8340mg | Potassium: 959mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1856IU | Vitamin C: 86mg | Calcium: 274mg | Iron: 4mg