Baja-Style Salmon Tacos

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Baja Salmon Tacos

Salmon fish tacos with all the veggies you like. 

To make it like the photo, add avocado and large lettuce leaves instead of the slaw. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 12 ounces salmon fillet, cut into 4 portions
  • 4 (8-inch) whole-wheat tortillas

Taco Filling

  • 1 cup green cabbage (about ¼ head), rinsed and shredded
  • 1 teaspoon lime juice
  • 1 teaspoon honey
  • ½ cup red onion, thinly sliced (or substitute white onion)
  • 1 medium Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 2 tablespoons); for less spice, use green bell pepper
  • 1 teaspoon fresh cilantro, minced (or substitute ½ tsp ground coriander)

For marinade:

  • ½ tablespoon corn oil or other vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt


1 Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature.

2 Prepare taco filling by combining cabbage, lime juice, honey, onion, jalapeno, and cilantro.  Let stand for 10–15 minutes to blend the flavors.

3 To prepare the marinade, combine oil, lime juice, chili powder, cumin, coriander, and salt in a bowl.

4 Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets.

5 Place salmon fillets on grill or broiler. Cook for 3–4 minutes on each side, until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F). Remove from the heat and set aside for 2–3 minutes. Cut into strips.

6 To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.

Source: NHLBI