Chili-Rubbed Salmon Tacos With Cashew-Broccoli Slaw

Taco ’bout a party.

By Michelle Nash

Especially in Austin, Tacos are a way of life. They can be dressed up or down, and are perfect for breakfast, lunch and dinner. Comfort food? Health food? Somewhere in between? Exempt from the rules, tacos are one of those rare foods that can be both stress-free and nutritious, no fork and knife required.

These easy salmon tacos are a prime example of how simple ingredients can be elevated when enveloped in the humble canvas that is a warm, corn tortilla.

This recipe has been on repeat at weeknight dinners in my house because these tacos check all the boxes: healthy, delicious and super easy to prepare. Not to mention they get bonus points for being gluten and dairy-free, and are packed with nourishing, plant-based ingredients.


The broccoli slaw is a key player in this meal, and presents a sneaky way to add some low-key veggies to your diet. For those new to broccoli slaw, it is the shredded broccoli stalk and carrot combination that has made a recent appearance at many grocery stores. Whether you opt to make it yourself or grab the packaged variety, it’s packed with calcium, iron and Vitamin C, and a great alternative for the usual shredded lettuce in taco fillings. For those like me who struggle to get more broccoli in their diet, the maple and apple-cider vinegar dressing and cilantro provide the ultimate disguise in this slaw, and you might find that this broccoli doesn’t really taste like broccoli at all.


The crucial step here is to make the slaw at least an hour ahead of time to allow the broccoli to soften and give the flavors time to marinate. Add the cashews right before serving to get that delightful crunchy consistency every taco deserves. On the savory side, the chili seasoning on the salmon packs a smokey punch with fresh lime zest to add some extra flavor that’s all-together mouthwatering. Most fish tacos I’ve had use a grilled or fried white fish, but roasted salmon boasts an equally flakey consistency, making it an easy topping for tacos.


The last touch to these tacos is the creamy avocado spread. It’s a simple take on guacamole, with just mashed avocado, lime juice, salt and pepper, that can be spread across the tortilla as a base for the taco. Top it all with some hot sauce and, all together, the flavors in this taco make for a satisfying summertime dinner.  Scroll on for the recipe and let us know in the comments if you give it a try!

Easy Salmon Tacos With Broccoli Slaw

Serves 4

Chili-Rubbed Salmon Tacos With Cashew-Broccoli Slaw

By Camille Styles


for the salmon

1 pound wild-caught sockeye salmon filet, skin removed

1 tablespoon avocado oil

1 tablespoon freshly squeezed lime juice

1 teaspoon grated lime zest

2 teaspoons chili powder

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper

for the slaw

24 oz. of broccoli slaw

1/2 cup toasted sliced cashews

3/4 cup chopped cilantro

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons pure maple syrup

1 clove garlic, minced

1 teaspoon salt

black pepper

for serving

8 corn tortillas

2 medium ripe avocados, mashed

2 tablespoons freshly squeezed lime juice

1 teaspoon salt

1/4 teaspoon black pepper



1. An hour before serving, prepare the slaw. Create the dressing by combining the olive oil, apple cider vinegar, maple syrup, garlic, salt and pepper in a bowl and whisk until mixed. Pour the dressing over the slaw in a large serving bowl, tossing it well. Add in the cilantro and additional salt and pepper as needed. Cover and let it marinate in the refrigerator for an hour.

3. Preheat the oven to 425 degrees. Lay the salmon filet on a pan covered with parchment paper. For the seasoning, mix the chili powder, lime zest, garlic powder, paprika, salt and pepper in a small bowl. Brush the salmon with 1 tablespoon of avocado oil, 1 tablespoon of lime juice and sprinkle the seasoning on top. Roast for 12-15 min or until the salmon is cooked through.

5. While the salmon is cooking, heat the corn tortillas carefully over an open flame on the stove until crisped on the edges.

6. Mash the avocados in a bowl with 2 tablespoons of lime juice and 1 teaspoon of salt. Spread the avocado mixture across each tortilla as a base for the taco.

8. Right before serving, add the cashews to the slaw and mix well. Add a scoop of slaw and a few chunks of salmon to the taco and top with Sriracha or hot sauce of your choice.

Comments (4)

  1. Nadine says:

    Yummy. Will definitely make this again. Wonderful slaw and great with Central Market corn tortillas.

    1. Camille Styles says:

      So glad you loved, Nadine!

  2. Liz Long says:

    This was AMAZING!! My family doesn’t love vinegar so I did half lime juice half apple cider vinegar and it was wonderful. Thank you for sharing. I will for sure be making again!!

  3. Katy says:

    This recipe is amazing. Thank you! It made us all happier in quarantine!

Leave a Reply

Your email address will not be published. Required fields are marked *