10 Minute No Cook Salmon Tacos
When summer sun sizzles, these No-Cook Salmon Tacos will be your answer to quick, 10-minute healthy and delicious meals. Not only does the oven stay off, but so does the stovetop. Simple, rustic, packed with flavor fish tacos!
The secret to this no cook, 10 minute meal is the salmon. I have a house full of smoked salmon lovers, and any time I can add it to a meal, they are super happy.
And I do, from easy Mediterranean Couscous Salad with Smoked Salmon to Mediterranean charcuterie boards… all summer long.
It’s a simple way to add amazing flavor to no-cook meals all season.
What to Love About 10 Minute Salmon Tacos
These 10-minute Salmon Tacos are made with smoked salmon, topped with flavor-packed slaw, and served on warm tortillas. Here’s what I love:
- No cooking whatsoever
- Perfect for sizzlingly warm days… or quick weeknight meals
- Healthy and light, and super easy
Smoked Salmon Tacos with Slaw Ingredients
- Salmon – I’m using smoked salmon from my favorite market which adds tremendous smokey flavor with absolutely zero cooking. But if you prefer, you can also season a couple of salmon fillets with salt, pepper, a pinch of chili powder, garlic powder, and onion powder. Cook in a nonstick skillet until crisp; about 3 to 4 minutes per side.
- Tortillas – I love to use an artisan tortilla, but you can use your favorite corn or flour tortillas for these salmon tacos.
- Slaw – A simple store-bought cole slaw mix is the base of this super easy-to-make summer slaw. To it, we’ll add additional shredded red cabbage and a dressing with delicious smokey seasonings.
- Toppings – Salmon tacos with slaw is a refreshing and bright summer meal. This means I like to keep the topping simple and delicious, finishing them with fresh cilantro, sliced radishes, and lime wedges.
How to Choose Good Quality Smoked Salmon
Choosing a good quality smoked salmon is important when it’s the primary ingredient. Take a good look at the cut, it should have an even color and a slightly firm texture.
What is the Difference Between Hot and Cold Smoked Salmon?
The main difference between the two is flavor and texture. Cold-smoked salmon has a fresher and less smoky flavor with a smoother and silkier texture. Hot-smoked salmon has a smokier flavor and is flakier.
How to Make Salmon Tacos
These easy-to-make salmon tacos are utterly perfect when it’s too hot to cook, or you’re not in the mood!
Begin by Making Taco Slaw
Add a bag of ready-made coleslaw mix to a bowl. Shred the red cabbage thinly and add to the bowl.
Then made the dressing by whisking together mayonnaise, sour cream, fresh cilantro, lime juice, salt, pepper, and ground cumin.
Toss with the cabbage and refrigerate until ready to serve.
Flake the Smoked Salmon
Flake the smoked salmon (or cooked salmon) into large chunks using a fork and warm the tortillas.
Assemble the Salmon Tacos
Add the salmon, slaw, and topping to warmed tortillas and serve! And yes — this is what happens to me in the kitchen, on the final photo, my son sneaks up and grabs one. I’d wondered why he offered to “help.” It’s one of his favorite meals — thankfully, I had more!
10 Minute No Cook Salmon Fish Tacos
When summer sun sizzles, these No-Cook Salmon Tacos will be your answer to quick, 10-minute healthy, and delicious meals. Not only does the oven stay off, but so does the stovetop. Simple, rustic, packed with flavor fish tacos!
- 1 pound smoked salmon
- small tortillas (corn or flour)
- Shredded coleslaw mix
- 1/2 red cabbage, sliced thinly
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons fresh cilantro, chopped or torn
- 1 lime, zested and juiced
- 1/4 teaspoon ground cumin
- salt and pepper to taste
- Make the slaw: Combine ready-made coleslaw mix with shredded red cabbage in a large bowl. In a separate bowl, whisk together the mayonnaise, sour cream, cilantro, juice, and zest of lime, cumin, and salt and pepper to taste. Toss together, cover and refrigerate until ready to use.
- Flake smoked salmon into large chunks using a fork.
- Warm tortillas.
- On each tortilla, add slaw and top with smoked salmon. Garnish each with chopped cilantro, sliced radishes, and lime wedges. Simple, simple, simple!
I've used smoked salmon in this recipe to make it truly, no-cook. But if you prefer, you can quickly cook your own. Season a couple of salmon fillets with salt, pepper, a pinch of chili powder, garlic powder, and onion powder. Cook in a nonstick skillet until crisp; about 3 to 4 minutes per side. Then flake when ready to make the tacos.
- Fresh cilantro
- Radishes, thinly sliced
- Lime wedges
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 1764mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 15g
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