Cajun Salmon Tacos Avocado (Print version)

Cajun salmon fillets in taco shells with avocado slices and crunchy slaw—full of spicy, fresh flavors.

# What You Need:

→ Protein

01 - 4 salmon fillets, each approximately 6 ounces

→ Spices & Seasonings

02 - 2 tablespoons Cajun seasoning blend
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Oil

05 - 2 tablespoons vegetable oil

→ Taco Shells

06 - 8 small corn tortillas

→ Slaw

07 - 2 cups shredded green cabbage
08 - 0.5 cup grated carrot
09 - 2 tablespoons mayonnaise
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon honey
12 - 0.25 teaspoon salt

→ Additional Toppings

13 - 1 ripe avocado, sliced
14 - 0.25 cup chopped fresh cilantro
15 - 1 lime, cut into wedges

# How to Make:

01 - Combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, and salt in a large bowl. Toss until evenly coated and set aside.
02 - Pat the salmon fillets dry and evenly coat on both sides with Cajun seasoning, salt, and black pepper.
03 - Heat vegetable oil in a large skillet over medium-high heat. Sear salmon fillets for 3–4 minutes per side until fully cooked and lightly browned.
04 - Transfer salmon to a plate and gently flake into large pieces using two forks.
05 - Heat corn tortillas in a dry skillet for 30 seconds per side until pliable.
06 - Arrange slaw in each tortilla, add flaked salmon, avocado slices, sprinkle cilantro, and finish with a squeeze of lime.

# Expert tips:

01 -
  • Quick sear for juicy salmon and crispy edges
  • Customizable with your favorite veggie slaw or simple cabbage
  • Balanced flavors between spicy, creamy, and tangy
  • Uses fresh and pantry staples
  • Makes a weeknight dinner feel like a treat
02 -
  • High in omega three from wild salmon
  • Great for making ahead or prepping salmon in advance
  • Easy to adapt for different toppings and spice levels
03 -
  • Patting the salmon dry is key to a crisp sear and prevents sticking
  • Double the Cajun seasoning if you love an extra boost of flavor
  • Use tortillas warmed over an open flame for an authentic experience
  • Do not rush the slaw Bright cabbage and lime need a minute to mingle for the tastiest crunch
  • Leftover salmon is great stirred into scrambled eggs or tossed on a salad the next day

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