Coconut Curry Salmon Tacos with Pickled Cabbage Slaw

Looking for a flavorful, protein‑packed dinner that takes under 30 minutes? These coconut curry salmon tacos combine silky salmon, aromatic curry, and zesty pickled cabbage for a satisfying, wholesome bite. Perfect for busy weekdays or a quick weekend feast.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 oz (340 g) fresh salmon fillets, skin removed
• 2 tbsp coconut oil
• 1 tbsp unsweetened almond butter
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tbsp fresh lime juice
• 1/4 cup coconut milk (full‑fat)
• 8 small corn tortillas
• 1 cup shredded Napa cabbage
• 1/2 cup julienned carrots
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh cilantro
• Fresh lime wedges, for serving

Instructions

1. 1. Cut salmon into 4 bite‑sized pieces and set aside.
2. 2. In a small bowl, whisk together almond butter, garam masala, coriander, cumin, smoked paprika, lime juice, coconut milk, and a pinch of salt until smooth.
3. 3. Heat coconut oil in a large skillet over medium‑high heat. Add salmon pieces, searing 2–3 minutes on each side until lightly browned and cooked through. Remove and keep warm.
4. 4. Pour the curry sauce into the same skillet, whisking to deglaze any browned bits. Reduce heat to medium and stir for 2 minutes until slightly thickened.
5. 5. Toss the seared salmon back into the skillet, coating thoroughly. Remove from heat and let the flavors meld for 30 seconds.
6. 6. While the salmon rests, prepare the pickled slaw. In a bowl, combine rice vinegar, honey, sea salt, black pepper, cabbage, carrots, and cilantro. Mix well and let sit for 10 minutes.
7. 7. Warm tortillas in a dry skillet or microwave for ~20 seconds. Spoon a generous amount of coconut curry salmon onto each tortilla.
8. 8. Top with pickled cabbage slaw, garnish with extra cilantro, and serve with lime wedges.

Chef's Note

For a crispier slaw, add a splash of sparkling water to the pickling liquid. Let it sit longer for deeper flavor.

Make-Ahead Tips

Pickled slaw can be prepared up to 24 hours ahead and stored in the fridge; salmon stays fresh for 1 day in the refrigerator.

Substitutions

Use cod for a milder flavor; substitute coconut milk with light cream for lower fat. Swap corn tortillas for flour tortillas if desired.