These Salmon Tacos with Creamy Cilantro Lime Slaw are packed with smoky chipotle flavor, caramelized honey-glazed salmon, and a creamy tangy slaw that takes every bite over the top. They’re easy enough for a weeknight dinner but feel restaurant-worthy thanks to the balance of spicy, sweet, fresh, and creamy flavors.

These Salmon Tacos with Creamy Cilantro Lime Slaw are packed with smoky chipotle flavor, tender caramelized salmon, and the freshest creamy slaw layered into warm tortillas. The chipotle honey marinade gives the salmon the perfect balance of sweet, spicy, and smoky flavors while the creamy cilantro lime slaw keeps every bite fresh, crunchy, and flavorful. You can cook the salmon in the air fryer or on the stovetop, making this an easy weeknight dinner that still feels elevated enough for taco night with friends or family.

If you’ve tried my Grilled Chicken Street Tacos with Cilantro Lime Slaw, this is another taco recipe you’re going to love because it has that same fresh creamy crunch paired with bold flavor-packed protein. I also highly recommend topping these tacos with my Cilantro Lime Crema Sauce and Homemade Pickled Red Onions for even more flavor and freshness. And if you’re looking for another easy salmon dinner after making these tacos, my Blackened Salmon is always a favorite for quick meals during the week.

How to Make

Add the salmon pieces to a medium bowl and set aside.

Add the chipotle peppers and other marinate ingredients to a blender and blend until smooth.

Pour the marinade over the salmon and toss until evenly coated. Cover and refrigerate for at least 30 minutes.

Add cream ingredients to clean blender and blend until smooth and creamy.

Add the cabbage slaw mix to a bowl, pour the dressing over top, and toss well to coat. Refrigerate until ready to serve.

Cook salmon either in air fryer or on stovetop.

Warm tortillas. Fill each tortilla with cooked salmon and top with creamy slaw. Finish with fresh cilantro, cotija cheese, hot sauce if desired, and a squeeze of lime.

Tips and Tricks

• Warm the tortillas before assembling for the best texture and flavor.
• Use a small blender or bullet blender for the smoothest marinade and dressing.
• Let the salmon marinate at least 30 minutes for deeper flavor.
• Air fry in a single layer so the salmon caramelizes evenly.
• Add avocado slices or pickled onions for extra toppings.

How to Save and Store

Store the cooked salmon and creamy cilantro lime slaw separately in airtight containers in the refrigerator for up to 3 days for the best texture and freshness. Reheat the salmon in a skillet or air fryer until warmed through, then assemble the tacos fresh before serving. I recommend storing the tortillas and toppings separately as well so everything stays crisp and fresh.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Salmon Tacos with Creamy Cilantro Lime Slaw, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Salmon Tacos with Creamy Cottage Cheese Cilantro Lime Slaw

5 from 1 rating

Hannah Kling

Sweet and smoky chipotle honey salmon tacos topped with a creamy cilantro lime slaw made with cottage cheese. These easy salmon tacos are fresh, flavorful, and perfect for a quick weeknight dinner or taco night at home.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinate Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Ingredients  

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Chipotle Honey Marinated Salmon

• 1 lb salmon (cut into 1-inch pieces)
• 3 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons avocado oil (or olive oil)
• 2 tablespoons honey
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon chili powder

Creamy Cilantro Lime Slaw

• 2 cups cabbage slaw mix
• 1/4 cup cilantro
• ⅓ cup cottage cheese
• Juice of ½ lime
• ½ tablespoon water
• ⅛ teaspoon salt

For Serving

• Tortillas of choice
• Fresh cilantro
• Crumbled cotija cheese (optional)
• Hot sauce (optional)
• Fresh lime wedges

Instructions

Marinate the Salmon

• Add the salmon pieces to a medium bowl and set aside.
• To a small blender or bullet blender, add the chipotle peppers, avocado oil, honey, paprika, salt, cayenne, and chili powder. Blend until smooth.
• Pour the marinade over the salmon and toss until evenly coated. Cover and refrigerate for at least 30 minutes.

Make the Creamy Slaw

• Rinse the blender, then add cottage cheese, cilantro, lime juice, water, and salt. Blend until smooth and creamy.
• Add the cabbage slaw mix to a bowl, pour the dressing over top, and toss well to coat. Refrigerate until ready to serve.

Cook the Salmon

• Air Fryer Method:
 Preheat air fryer to 400°F. Lightly spray basket with oil. Add salmon in a single layer and cook for 8-10 minutes, flipping halfway through.
• Stovetop Method:
 Heat a large nonstick skillet over medium heat. Spray lightly with oil. Add salmon in a single layer and cook for 6–8 minutes, turning occasionally, until cooked through and lightly caramelized.

Assemble the Tacos

• Warm tortillas in the microwave for on the stovetop. Fill each tortilla with cooked salmon and top with creamy slaw.
• Finish with fresh cilantro, cotija cheese, hot sauce if desired, and a squeeze of lime.

Notes

• Marinating for 30 minutes adds great flavor, but 1–2 hours is even better. 
• Corn or flour tortillas both work well here. 
• Cotija adds a salty finish that pairs perfectly with the sweet-spicy salmon. 

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!