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Delicious Sweet Chili Lime Salmon Tacos with Cabbage Crunch recipe photo

Sweet Chili Lime Salmon Tacos with Cabbage Crunch

These Sweet Chili Lime Salmon Tacos are bursting with vibrant flavors and a delightful crunch! Quick, healthy, and perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets salmon fresh, skinless, boneless
  • 2 tablespoons olive oil for searing the salmon
  • 1/4 cup sweet chili sauce sweet with a gentle kick
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon lime zest
  • 8 corn tortillas corn tortillas warm and pliable
  • 2 cups green cabbage shredded
  • 1/2 cup red onion thinly sliced
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • salt and pepper to taste

Equipment

  • Non-stick skillet or frying pan
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Grater or zester
  • Tongs or spatula
  • Serving plates

Method
 

Prepare the Sweet Chili Lime Glaze
  1. In a small bowl, whisk together 1/4 cup sweet chili sauce, 1 tablespoon freshly squeezed lime juice, and 1 teaspoon lime zest. Set aside.
Season and Sear the Salmon
  1. Pat the salmon fillets dry and season both sides lightly with salt and pepper.
  2. Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Place salmon fillets presentation side down and cook for 3-4 minutes until golden and crisp.
Glaze the Salmon and Finish Cooking
  1. Flip the salmon fillets and brush the sweet chili lime glaze liberally over the cooked side. Cook for another 3-4 minutes, brushing additional glaze as it cooks. Remove from heat once cooked through.
Warm the Corn Tortillas
  1. Warm the corn tortillas in a dry skillet or wrapped in foil in the oven at 350°F (175°C) for about 5 minutes until pliable.
Assemble the Tacos
  1. Place a warm tortilla on a plate and add a portion of salmon, breaking it into chunks if preferred.
  2. Top with shredded green cabbage, thinly sliced red onion, avocado slices, and sprinkle chopped cilantro on top.
Serve and Enjoy
  1. Serve immediately with lime wedges on the side for an extra citrus burst. Enjoy your fresh and flavorful tacos!

Notes

  • Store leftover salmon and toppings separately in airtight containers; consume within 2 days.
  • Warm tortillas just before assembly to prevent sogginess.
  • Customize by swapping corn tortillas for flour or substituting salmon with shrimp or grilled chicken.
  • Make a quick sweet chili sauce substitute with honey, garlic, chili flakes, and vinegar if needed.
  • Prepare cabbage crunch and avocado fresh each time to maintain texture and flavor.