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Chili-rubbed Salmon Tacos

a recipe by Julie Van Rosendaal

Chili-rubbed Salmon Tacos

Total Time:






Skill Level:



  • 1 375 g salmon fillet
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/4 small green cabbage
  • 2 - 3 Tbsp. mayonnaise
  • 1 - 2 Tbsp. rice vinegar
  • small corn tortillas
  • sliced avocado
  • chopped pineapple
  • fresh cilantro

How to Make It

Preheat the oven to 425˚F. Rub the salmon with chili powder, cumin and salt and place skin side down on a parchment-lined baking sheet. Roast for 10 minutes per inch, or until just opaque—the thinner end should flake with a fork, but you want some moisture in the thicker middle.

Meanwhile, thinly slice the cabbage and toss it with the mayonnaise, vinegar and a pinch of salt. Warm the tortillas (wrap them in foil and slide into the oven for a few minutes) and serve them with the slaw, flaked salmon, sliced avocado, chopped pineapple and fresh cilantro.

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