Pulled salmon tortillas with red cabbage slaw

Give your tacos a lighter twist.

  • 30 mins cooking
  • Serves 4
  • Print
Pulled salmon tortillas with red cabbage slaw
Baked whole salmon fillet with fresh flavours of coriander and red cabbage slaw creates a lighter twist on soft tacos.
Looking for more salmon recipes or taco recipes?


  • ¼ small (200g) red cabbage
  • 3 teaspoons chipotle Tabasco sauce
  • 8 small (200g) white corn tortillas
  • 1 bunch (100g) fresh coriander
  • 600 g piece skinless, boneless salmon fillet
  • 2 tablespoons red wine vinegar
  • 2 teaspoons caster sugar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper


  • 1
    Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
  • 2
    Finely shred cabbage. Whisk ½ teaspoon Tabasco, white vinegar and caster sugar in a large bowl until sugar dissolves. Add cabbage; toss gently to combine. Season well.
  • 3
    Wrap tortillas in foil; heat in the oven for 10 minutes.
  • 4
    Pick coriander leaves from stems; reserve. Clean coriander roots; process roots and stems in a small food processor until chopped finely. Place salmon on lined tray; spread coriander mixture on both sides, drizzle with olive oil. Season.
  • 5
    Bake salmon for 10 minutes or until just cooked through. Using two forks, pull salmon, flaking it into large pieces; drizzle with remaining Tabasco.
  • 6
    Serve warm tortillas topped with red slaw, pulled salmon and reserved coriander leaves.


Not suitable to freeze. Tortillas suitable to microwave.

More From Women's Weekly Food