Salmon tacos with chipotle mayonnaise

A healthy and light midweek dinner for the whole family to enjoy.

  • 25 mins cooking
  • Serves 4
  • Print


  • 1/4 small (300g) green cabbage, shredded finely
  • 1/4 small (300g) red cabbage, shredded finely
  • 1 medium (120g) carrot, cut into thin matchsticks
  • 1 stick celery, sliced thinly
  • 4 green onions (green shallots), chopped
  • 1/4 cup (60ml) storebought chilli & lime dressing
  • 600 grams salmon fillets, skin off
  • 1 tablespoon taco seasoning mix
  • 1 tablespoon extra virgin olive oil
  • 12 small flour tortillas
  • Chipotle aioli
  • 1 medium (250g) avocado, sliced
  • 1/3 cup fresh coriander sprigs
  • Lime wedges, to serve


  • 1
    Combine cabbages, carrot, celery, onion and dressing in a medium bowl; toss well.
  • 2
    Cut salmon into long slices 1cm thick. Sprinkle salmon with taco seasoning; drizzle with oil. Cook salmon in a heated frying pan or barbecue flat plate for 1 minute each side or until done as desired. Salmon is best cooked until medium in the centre.
  • 3
    Meanwhile, heat tortillas according to packet directions.
  • 4
    To serve, place cabbage mixture on tortillas, top with salmon and drizzle generously with aioli. Top with avocado and coriander. Serve with lime wedges.


Not suitable to freeze. Tortillas suitable to microwave.

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