Adding an international flair to our Atlantic Salmon, these crispy tacos with all the fixings are sure to bring smiles to Taco Tuesday.


  • ½ head purple cabbage, fine shredded
  • ½ large cucumber
  • 3 tbsp dill, chopped
  • ¼ cup white wine vinegar
  • salt and pepper to taste
  • 3 ripe avocados
  • 1-2 tsp hot or siracha sauce
  • 1 lime, juiced
  • salt and pepper to taste
  • 2 lbs salmon, skinless
  • 2 tsp chipotle powder
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 lime, zested + juiced
  • 8 small corn tortillas


  1. Leave the skin on your cucumber. Slice your cucumber in half lengthwise, then cut into thin slices.
  2. Mix cucumber, shredded cabbage, dill, and vinegar in a large bowl, cover and place in your fridge while you make everything else.
  3. Note: Slaw can be made a day ahead if desired.
  4. In a medium bowl, roughly mash your avocados. Add in the rest of the ingredients and mix to combine.
  5. Preheat oven to 385°F.
  6. Slice the fillet into small-to-medium chunks.
  7. Transfer to a bowl and mix with the seasonings, lime zest and juice to coat.
  8. Place coated salmon on a parchment-lined sheet and bake to an internal temperature of 145°F.
  9. Pre-heat tortillas in a pan, toaster oven or microwave.
  10. Build tacos with all components and enjoy!

Recipe Name
Crispy Salmon Tacos
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