clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate of three grilled salmon tacos with red cabbage slaw with sliced avocado and limes

Grilled Salmon Tacos with Red Cabbage Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: main dish
  • Method: Grill
  • Cuisine: Mexican-American
  • Diet: Gluten Free


These grilled salmon tacos feature a zesty red cabbage slaw, made healthier with Greek yogurt. Ready in under 30 minutes, make these tacos for an easy weeknight meal. 



Red Cabbage Slaw

  • 5 cups red cabbage, finely sliced
  • 2 carrots, peeled and julienned 
  • 2 scallions, thinly sliced, dark green parts discarded
  • 1/2 heaping cup lowfat plain Greek yogurt
  • 1 tbsp olive oil
  • Juice and zest of one lime
  • 1 clove garlic
  • 1/2 cup cilantro
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika

Grilled Salmon

  • 1 lb salmon
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • Salt
  • Pepper


  • 8 corn tortillas
  • 2 avocados, sliced
  • Cilantro
  • Scallions, thinly sliced
  • Lime wedges


  1. Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
  2. Add the Greek yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds – 1 minute.
  3. Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
  4. Heat your grill or grill pan on medium – high heat. 
  5. Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up.
  6. When grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5-8 minutes, possibly a little more, depending on the thickness of the fish.
  7. Flip the salmon and cook skin side down for another 1-2 minutes.
  8. Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan. 
  9. Flake the salmon a bit with a fork and put a few pieces on each tortilla.  Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice. 


How to check if salmon is done cooking

  • There are two ways to check for doneness. The first is to insert a knife into the thickest part of the fish, and if the flesh is completely opaque and flakes easily, it is done.
  • You can also use a food thermometer inserted into the thickest part of the flesh. If it reads 145 degrees F or more, it’s safe to consume.