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Sweet and Spicy Salmon Fish Tacos
Sweet, smoky, and just a little spicy—these salmon tacos come together fast and pack a flavor punch! Perfect for weeknights or weekend cookouts with a twist of citrusy slaw.
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Servings: 6
Calories: 416kcal
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Ingredients
For the Salmon:
- 1.5 pounds salmon skin removed if desired
For the Rub:
- ½ cup brown sugar
- 3 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon dried thyme leaves
- 2 cloves garlic minced
- 1 tablespoon orange zest
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Citrus Slaw:
- 1 (16-ounce) bag shredded coleslaw mix discard packaged dressing
- ¼ cup fresh-squeezed orange juice
- ¼ cup fresh-squeezed lime juice
- 2 tablespoons canola oil
- 2 heaping tablespoons honey
- ¼ cup fresh basil chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon reserved rub
For Serving:
- 12 corn tortillas warmed
- Torn fresh cilantro leaves for garnish
Instructions
Preheat the Grill
- Preheat your grill to high heat and close the lid while it heats up.
Make the Rub
- In a small bowl, mix together brown sugar, paprika, chili powder, thyme, garlic, orange zest, salt, and pepper.½ cup brown sugar, 3 tablespoons paprika, 2 tablespoons chili powder, 1 tablespoon dried thyme leaves, 2 cloves garlic, 1 tablespoon orange zest, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Reserve 1 tablespoon of the rub for the slaw dressing.
Season and Grill the Salmon
- Pat the salmon dry and coat both sides with the remaining rub mixture.
- Place the seasoned salmon on the preheated grill and close the lid.
- Grill for about 5 minutes, then carefully flip using a wide metal fish spatula.
- Grill an additional 3 to 5 minutes, or until the internal temperature reaches 145°F.
- Remove salmon from the grill and loosely tent with foil to keep warm.
- After resting for a few minutes, flake the salmon into medium-sized chunks.
Prepare the Citrus Slaw
- In a jar with a tight-fitting lid, combine orange juice, lime juice, canola oil, honey, chopped basil, chopped cilantro, and the reserved tablespoon of rub. Shake well to blend.¼ cup fresh-squeezed orange juice, ¼ cup fresh-squeezed lime juice, 2 tablespoons canola oil, 2 heaping tablespoons honey, ¼ cup fresh basil, ¼ cup fresh cilantro
- In a medium bowl, toss the coleslaw mix with the desired amount of dressing.1 (16-ounce) bag shredded coleslaw mix
- Cover and refrigerate until ready to serve. Toss again just before assembling tacos.
- Optional: For a spicy kick, add some finely diced, seeded fresh habanero to the dressing.
Warm the Tortillas
- Lightly dampen a clean kitchen towel with water and wrap the tortillas inside.12 corn tortillas
- To warm in the oven, wrap the towel bundle in foil and place in a warm oven for a few minutes.
- For a quicker method, microwave the damp towel-wrapped tortillas for about 1 minute, or until warm and pliable.
- You can also warm the torillas on a hot griddle or comal.
Assemble the Tacos
- Layer flaked salmon into each warm tortilla.
- Top with a generous scoop of citrus slaw.
- Garnish with torn fresh cilantro and serve immediately.
Notes
Ingredient Substitutions:
- Use tilapia, cod, or mahi-mahi instead of salmon if preferred.
- Substitute bottled citrus juice if fresh isn't available (though fresh is best for flavor).
- No brown sugar? Try coconut sugar or honey for a different sweetness.
- Canola oil can be swapped for avocado oil or olive oil.
- Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.
- Citrus slaw is best fresh but will keep refrigerated for up to 2 days—just toss again before serving.
- Store tortillas in their original packaging or in foil, and reheat gently when needed.
- Salmon can be cooked, cooled, and frozen in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Do not freeze the slaw—it will become watery and lose its crunch.
Nutrition
Serving: 2 tacos | Calories: 416kcal | Carbohydrates: 48g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 901mg | Potassium: 866mg | Fiber: 6g | Sugar: 20g | Vitamin A: 2746IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.