Salmon Tacos with Guacamole and Crunchy Slaw

Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Servings 6 servings


  • 2 pounds salmon fillets (or any firm fleshed white fish fresh or frozen)
  • 1 lemon juiced
  • 4 tablespoons olive oil
  • 2 large avocados peeled and smashed
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion minced
  • 1 medium jalapeno seeded and minced
  • 4 limes juiced
  • 4 tablespoons fresh cilantro chopped
  • Sea salt and freshly ground black pepper to taste
  • 2 cups cabbage shredded
  • 4 medium radishes thinly sliced
  • 6 tortillas grilled


  • In a large bowl, add salmon, lemon juice and 1 tablespoon olive oil. Marinate in the refrigerator for 20 minutes.
  • In a medium bowl, add avocados, tomatoes, red onion, jalapeno, juice of 2 limes, remaining olive oil, 2 tablespoons cilantro and sea salt and freshly ground black pepper to taste. Stir to combine.
  • In a medium bowl, add cabbage, radishes, remaining lime juice, remaining cilantro and sea salt and freshly ground pepper to taste. Stir to combine.
  • On an indoor or outdoor grill, grill salmon over medium high heat 4 to 5 minutes per side. Cut into 6 pieces. Serve salmon on grilled tortilla and top with guacamole and crunchy slaw.


SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).
VEGETARIAN: Use tempeh instead of salmon fillets.
GLUTEN FREE: Make sure tortillas are gluten free.
NUTRITION: 531 Calories; 26g Fat (43.4% calories from fat); 37g Protein; 39g Carbohydrate; 5g Dietary Fiber; 79mg Cholesterol; 353mg Sodium. Exchanges: 2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat
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