Salmon is one of my favorite proteins to cook with, it’s fast, flavorful, and incredibly versatile. These chipotle salmon tacos came together after several rounds of testing, because plain taco seasoning just wasn’t cutting it. The smoky heat from chipotle chili powder brought everything to life, and paired with a crunchy slaw, these tacos went from just okay to absolutely craveworthy.
If you are anything like me, you are always looking for simple, high protein meals that help you feel good without adding stress to your day. These baked salmon tacos are ready in just 15 minutes and are a fun way to switch up your usual taco night. They’re quick enough for a weeknight and a great source of protein and fiber!
If you love the flavors in these healthy salmon tacos, be sure to try my BBQ salmon tacos or mango salsa salmon next. They’re just as quick, easy, and packed with flavor, perfect for busy weeknights when you still want something exciting on your plate.
How to make spicy salmon tacos
Sam’s Tips for Success
- Use shortcuts when it makes sense. I kept the ingredient list simple by using store-bought taco seasoning and dressing. If you prefer homemade, go for it, my cilantro tahini dressing would be perfect here.
- 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.
- Save time on prep. Buy pre-shredded cabbage for the slaw. It’s a great way to cut down on chopping.
- Keep your kitchen cool. Don’t want to turn on the oven? Air fry the salmon instead—it cooks fast and stays flaky with minimal cleanup.
- Meal prep tip: The slaw holds up well in the fridge for a few days, so feel free to make it ahead of time. Just give it a quick toss before serving.
- 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.
Budget Friendly Add-In’s
I recognize that salmon can be on the pricier side, so if you’re feeding a crowd or looking to make the most of your ingredients, there are a few easy ways to stretch this meal:
- Add beans: A scoop of Mexican black beans is my go-to addition. They add fiber, plant-based protein, and a creamy texture that pairs perfectly with the bold chipotle flavor.
- Serve with rice or quinoa: Adding a grain base can help make the meal more filling, especially if you’re working with a smaller portion of salmon. I love cilantro lime quinoa as a side for these tacos.
- Make salmon taco bowls: Use a mix of greens, grains, beans, and a little salmon in each bowl. You’ll still get all the flavor and satisfaction without needing a large portion of fish per serving.
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Preheat the oven to 425F.
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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
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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
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When salmon is done, flake it with a fork.
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Assemble the tacos by adding avocado, slaw and salmon and enjoy.
8-12 tortilla shells, 1 large avocado
- 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.
- 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.
*Note: Recipe nutrition was calculated using 8 almond flour tortillas.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Common questions
Can I use frozen salmon?
Yes. Typically I recommend defrosting it first but you can cook it directly from frozen too.
- If you choose to defrost it, the easiest way is to defrost in the fridge overnight or on the counter in cold water (swap out the water every 20 minutes or so) – this takes about 45 minutes.
- Important: If your salmon is in vacuum-sealed packaging, don’t defrost it in that packaging. It’s best to transfer it to a zip-top bag or poke a hole in the seal to allow air in. This helps prevent the risk of harmful bacteria like Clostridium botulinum, which can grow in low-oxygen environments.
- If you’re cooking salmon directly from frozen, plan to bake it for 15 to 20 minutes, depending on thickness.
Don’t love slaw in tacos?
No problem. These tacos are super versatile. Try chopped lettuce and tomato for a simpler topping, or load them up with favorites like pickled onions, sliced radish, or jalapeños and a squeeze of lime juice. Make them your own!
What kind of tortillas work best?
I like soft almond flour tortillas. If you have the time, I recommend you give them a quick warm-up in a dry skillet or microwave with a damp paper towel so they’re more pliable and less likely to tear. The same goes for soft corn tortillas.
