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–+ servings

Salmon Tacos with Cabbage Slaw & Lime Crema (Recipe for Two)

These salmon tacos make a flavorful and quick meal for two. Featuring a zesty lime crema and crisp cabbage slaw, this recipe is perfect for a light and satisfying dinner, keeping your "recipes for two" search deliciously simple.
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Total Time 30 minutes
Course Lunch
Cuisine Mexican-American
Servings 2

Equipment

  • 8- or 10-inch nonstick skillet
  • Small mixing bowl
  • Large mixing bowl
  • Paper towels
  • Two forks

Ingredients
  

  • ⅓ cup plain Greek yogurt
  • ½ teaspoon grated lime zest plus 2 tablespoons lime juice divided (plus extra lime wedges for serving)
  • ½ teaspoon table salt divided
  • 1 cup 2 ounces coleslaw mix
  • ½ small red onion thinly sliced
  • 2 tablespoons fresh cilantro leaves
  • 1 6-ounce skin-on salmon fillet, 1 to 1½ inches thick
  • ¼ teaspoon chipotle chile powder
  • ½ teaspoon vegetable oil
  • 6 6-inch corn tortillas, warmed

Instructions
 

Prepare the Lime Crema & Slaw:

  • In a small bowl, combine Greek yogurt with ¼ teaspoon lime zest, 1 tablespoon lime juice, and ⅛ teaspoon salt to make the crema. Set it aside.
  • In a larger bowl, mix the remaining lime zest and juice with another ⅛ teaspoon salt. Add the coleslaw mix, red onion, and cilantro, then toss until evenly coated. Set aside.

Cook the Salmon:

  • Pat the salmon dry with paper towels. Season it with the chipotle chile powder and the remaining ¼ teaspoon salt. Heat the vegetable oil in a nonstick skillet over medium-high heat until it starts to shimmer.
  • Place the salmon skin-side up and cook for 3 to 5 minutes until browned. Flip and cook the other side until the salmon is just translucent in the center and reaches 125°F for medium-rare (about another 3 to 5 minutes).

Assemble the Tacos:

  • Move the salmon to a plate and let it rest for about 2 minutes. Use two forks to break the salmon into bite-sized chunks, discarding the skin.
  • Fill each tortilla with the flaked salmon and a scoop of the cabbage slaw. Drizzle with the lime crema and serve with lime wedges on the side.

Notes

  • For wild salmon, reduce cooking time slightly and aim for an internal temperature of 120°F for medium-rare doneness.
  • The slaw and crema can be made in advance and stored in the fridge for a faster assembly later.
Keyword cabbage slaw tacos, easy salmon tacos for two, healthy taco recipe for two, lime crema for tacos, quick fish taco dinner, recipes for two
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