Easy 30-Minute Chipotle Salmon Tacos
Say hello to your new Taco Tuesday obsession! These spicy chipotle salmon tacos are loaded with bold, zesty flavors and a creamy chipotle chili lime sauce that ties everything together.
From the perfectly-seasoned salmon to the tangy cabbage slaw and pickled red onions, every bite is a flavor bomb.
Bonus: this recipe is quick enough for your weekly dinner rotation but impressive enough for a dinner party!
This is one of the best taco flavor combinations I’ve ever made! The smoky heat of chipotle chili, the bright zing of lime, and the flaky, tender salmon pair perfectly with the crunchy cabbage slaw and creamy chipotle chile lime sauce.
Every bite is bold, fresh, and perfectly balanced. Whether it’s for Taco Tuesday or a quick weeknight dinner, these tacos are sure to be a hit.
Why You’ll Love Spicy Chipotle Salmon Tacos
Get ready for tacos that hit every flavor note—smoky, zesty, creamy, and fresh!
- The chipotle chili, lime, and perfectly-seasoned salmon pack a punch in every bite.
- Flaky salmon, crunchy cabbage slaw, creamy sauce, and soft, warm tortillas—what’s not to love?
- Ready in just about 30 minutes, these are ideal for a busy weeknight dinner or an upgraded Taco Tuesday.
- Switch up the toppings with your favorite salsas like an avocado salsa or pineapple salsa for a fun twist!
Spicy Salmon Taco Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Salmon Fillet: The star of the show! Tender and flaky, salmon is the perfect base for these tacos.
- Chipotle Powder: Adds smoky heat that pairs beautifully with the lime and chili lime seasoning.
- Chili Lime Seasoning: The ultimate zesty boost for a perfectly seasoned salmon.
- Cabbage (Green & Purple): The perfect crunchy base for a tangy, refreshing slaw.
- Jalapeño Pepper: Adds just the right amount of spice—seed it if you prefer it milder.
- Fresh Cilantro: Brings vibrant, herbaceous flavor to every bite.
- Greek Yogurt: Creamy and tangy, it balances the smoky chipotle perfectly.
- Mayo: Adds richness and smoothness to the dressing.
- Fresh Lime Juice: A bright, citrusy burst of flavor that ties everything together.
- Red Onion: Thinly sliced and quick-pickled for a tangy, zesty topping.
- Hass Avocados: Creamy and buttery, the base for a simple, delicious guacamole.
- Cumin: Adds warmth and depth to the mashed avocado.
Ingredient Swaps & Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps:
- Salmon Fillet: Use mahi-mahi, cod, or shrimp for a delicious seafood taco variation. For a non-seafood option, try grilled chicken or tofu.
- Chipotle Powder: Substitute with smoked paprika or chili powder for a milder flavor.
- Chili Lime Seasoning: Swap with Tajín or a homemade blend of lime zest, chili powder, and kosher salt.
- Greek Yogurt: Use sour cream or cream cheese for a richer sauce, or coconut yogurt for a dairy-free option.
- Avocado Oil: Replace with extra-virgin olive oil.
- Tortillas: Use my homemade tortillas or even lettuce wraps for a low-carb option.
Additions:
- Extra Heat: Add adobo sauce from chipotle peppers or sprinkle in cayenne for an extra kick.
- Pickled Jalapeños: For even more tangy heat to layer onto your tacos.
- Orange Zest: Add a pinch to the salmon seasoning for a subtle citrus boost.
- Kaizen rice: Serve up my low-carb, high-protein rice on the side to make this a heartier meal.
- Fresh Mango Salsa: Add a spoonful for a sweet, tropical twist that complements the chipotle spice.
- Pineapple Salsa: A tangy, fruity topping that pairs perfectly with the smoky salmon.
How to Make Chipotle Salmon Tacos
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
Step 1 – Make the Salmon
Start by seasoning your salmon. Dab it down with a paper towel, drizzle avocado or olive oil. Season with alt, pepper, paprika, garlic powder, chipotle powder, and about chili lime seasoning. Rub it in well. Pop it in the oven or air fryer at 400°F for 11-12 minutes. Remove and flake with a fork.
Step 2 – Make the Slaw + Dress it
To make the slaw, finely shred green cabbage and purple cabbage. Add to a bowl with diced jalapeño pepper (deseed if you want it less spicy), and a handful of chopped fresh cilantro. Carrots would be great here, too.
Dress the slaw with an easy, delicious sauce. In a mason jar, add mayo, thick Greek yogurt, the juice of 1 large lime, salt, pepper, chili lime seasoning, and chipotle powder. Shake it up, taste, then pour half of the sauce over the slaw. Reserve half of the sauce to top the tacos when they’re done.
Step 3 – Make the Toppings
Make the expedited pickled red onions by thinly slicing red onion and adding it to a bowl. Cover with the lime juice, a couple generous pinches of salt, and mix well. Set aside while you work on the rest.
Make a simple guac by mashing together avocados, minced garlic clove, the lime juice, a generous pinch of salt, pepper, and cumin. Mix well, taste, and adjust.
Step 4 – Char the Tortillas
Finally, char your favorite tortillas. I used low-carb tortillas here that I just charred over the stovetop, but you can use whatever you like.
Step 5 – Assemble the Tacos
Then assemble your tacos. I used the charred low-carb tortilla as the base, topped with a tablespoon or so of guac, a tablespoon or so of salmon, 1-2 ounces of the salmon that I flaked, a few pickled onions, avocado slices, and topped with some of the reserved slaw dressing.
What to Serve with this Recipe
FAQ
Absolutely! These spicy chipotle salmon tacos work great with other seafood like cod, mahi-mahi, or even shrimp. Adjust the cooking time based on the type of fish you use to keep it tender and flaky.
No problem! You can swap it with a mix of chili powder, lime zest, and kosher salt for a homemade version. Tajín also makes a fantastic substitute!
To make the chipotle chile lime sauce dairy-free, replace the Greek yogurt with coconut yogurt or use more mayo for a creamy alternative.
Yes! The pickled red onions and cabbage slaw can be prepped a day in advance and stored in an airtight container. Cook the salmon fresh for the best flavor, but you can reheat it if needed. Beware– never reheat fish at work!
Place your tortillas directly on a stovetop flame or use a cast iron skillet over medium-high heat. Flip them every few seconds until they develop golden brown spots and a light char.
Take it up a notch with extra toppings like mango avocado salsa, pineapple salsa, or fresh jalapeño slices for extra heat.
It’s moderately spicy, but you can easily adjust the heat level. Reduce the chipotle powder or skip the jalapeño for a milder version, or amp it up with extra adobo sauce or red pepper flakes for more heat!
How to Store
Store any leftover components—salmon, slaw, pickled onions, and sauce—in separate airtight containers in the fridge. They’ll stay fresh for up to 2 days. Reassemble tacos just before serving for the best texture and flavor.
Note: Freezing is not recommended, as the salmon and slaw lose their freshness and texture after thawing. Enjoy them fresh!
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Chipotle Salmon Tacos
These spicy chipotle salmon tacos are loaded with bold, zesty flavors and a creamy chipotle chile lime sauce that ties everything together.
Ingredients
- 1 pound wild salmon
- 1 teaspoon avocado oil or olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- ½ tablespoon chili lime seasoning
- Kosher salt and black pepper, to taste
- 2 cups green cabbage, finely shredded
- ½ cup purple cabbage, finely shredded
- 1 jalapeño pepper, diced (deseed for less spice)
- Handful of fresh cilantro, chopped
- 3 tablespoons avocado oil mayo
- 4 tablespoons thick Greek yogurt
- Juice of 2 limes (divided)
- ½ teaspoon chipotle powder
- ½ tablespoon chili lime seasoning
- ½ red onion, thinly sliced
- 2 large Hass avocados
- 1 garlic clove, finely minced
- ¼ teaspoon ground cumin
- 4-8 low-carb tortillas
Instructions
- Preheat your oven or air fryer to 400°F.
- Dab the salmon fillet with a paper towel, then drizzle with 1 teaspoon of oil. Season with paprika, garlic powder, chipotle powder, chili lime seasoning, salt, and pepper. Rub the seasoning in well. Bake or air fry at 400°F for 11-12 minutes until cooked through. Flake with a fork and set aside.
- In a large bowl, mix green and purple cabbage, diced jalapeño, and chopped cilantro. In a mason jar, combine mayo, Greek yogurt, juice of 1 lime, chipotle powder, chili lime seasoning, salt, and pepper. Shake well, taste, and adjust. Pour half over the slaw and toss. Reserve the other half for topping the tacos.
- In a small bowl, combine red onion slices, juice of 1 lime, and a pinch of salt. Mix and set aside to pickle.
- Mash the avocados in a bowl with garlic, lime juice, cumin, salt, and pepper. Taste and adjust seasoning, if needed.
- Heat tortillas over an open flame or in a skillet until lightly charred.
- Layer each tortilla with a spoonful of guac, flaked salmon, pickled onions, slaw, and a drizzle of the reserved sauce. Garnish with extra cilantro if desired.
Notes
Store any leftover elements in separate airtight containers in the refrigerator for up to four days.
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