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Chili-orange salmon tacos with avocado coleslaw

Karen Miner is the Associate Editor for SheKnows Food. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original recipes and stories. She and he...

Tacos from the sea

Move over, whitefish. Chili and orange-marinated salmon is the perfect choice for a unique twist on fish tacos.

 Chili-orange salmon tacos with avocado coleslaw

Tired of the same fish taco recipe? Change things up with sweet and spicy salmon topped with tangy avocado coleslaw. For another tasty taco option, try this marinade with shrimp.

Chili-orange salmon tacos with avocado coleslaw recipe

Makes about 8 tacos

Ingredients:

For the salmon

  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil, plus more for cooking
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 2 large garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped cilantro
  • 1 pound salmon fillets about 1-inch thick, pinbones and skin removed
  • Corn tortillas

For the coleslaw

  • 2 cups shredded green cabbage
  • 2 tablespoons chopped cilantro
  • 1/3 cup sliced red onion
  • 2 tablespoons sour cream
  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon cumin
  • Salt
  • 1 avocado, diced

Directions:

For the salmon

  1. In a small bowl, combine orange zest, juice, olive oil, spices, garlic, sugar and cilantro.
  2. Place salmon in a zip-closed bag and pour mixture over, coating all sides. Refrigerate for about 1 hour.
  3. When ready to cook, heat a drizzle of olive oil over medium heat in a nonstick pan. Place salmon in hot pan and cook for about 2-3 minutes per side, depending on thickness and desired doneness. Flake apart.

For the coleslaw

  1. Meanwhile, in a large bowl combine the cabbage, cilantro and red onion.
  2. In a small bowl, whisk together the sour cream, orange juice, vinegar and cumin. Season with salt, to taste. Pour over cabbage and toss well.
  3. Add the diced avocado to the cabbage mixture and toss lightly. Refrigerate while the salmon marinates. Stir well just before serving.

To assemble

  1. Place cooked salmon on warm corn tortillas. Top with coleslaw.
  2. Garnish with additional cilantro and sliced red onion, if desired.

More unique taco recipes

Buffalo chicken tacos
Fruit tacos with chocolate tortillas
Roasted vegetable tacos

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