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Healthy Honey Lime Salmon Tacos - Bright, Fresh, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1 to 1.25 pounds skin-on salmon fillet, pin bones removed
  • Honey Lime Marinade: 2 tablespoons honey, zest of 1 lime, juice of 1–2 limes (about 3 tablespoons), 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 minced garlic clove
  • Slaw: 3 cups shredded cabbage (green or a mix), 1/4 cup finely sliced red onion, 1/2 cup chopped cilantro, juice of 1/2 lime, 1 teaspoon olive oil, pinch of salt
  • Creamy Drizzle: 1/3 cup plain Greek yogurt, 1 tablespoon mayonnaise (optional for richness), juice of 1/2 lime, 1 teaspoon honey, pinch of salt
  • Tortillas: 8–10 small corn or flour tortillas
  • Optional Toppings: avocado slices, pickled jalapeños, extra cilantro, lime wedges, thinly sliced radishes

Method
 

  1. Prep the Marinade: In a small bowl, whisk honey, lime zest and juice, olive oil, chili powder, cumin, smoked paprika, salt, pepper, and garlic until smooth.
  2. Marinate the Salmon: Pat the salmon dry and place it on a lined baking sheet or shallow dish. Spoon on about two-thirds of the marinade, coating all sides. Let it sit for 10–20 minutes at room temperature. Reserve the remaining marinade for brushing after cooking.
  3. Make the Slaw: Toss cabbage, red onion, and cilantro with lime juice, olive oil, and salt. Taste and adjust acid or salt as needed. Set aside to lightly wilt while you cook the fish.
  4. Stir the Creamy Drizzle: In another bowl, mix Greek yogurt, mayonnaise (if using), lime juice, honey, and a pinch of salt until smooth. Thin with a teaspoon of water if needed for drizzling.
  5. Cook the Salmon (Choose One): Roast: Heat oven to 425°F (220°C). Roast salmon skin-side down for 10–13 minutes, until it flakes easily and the center is just opaque.
  6. Pan-Sear: Heat a nonstick or well-oiled skillet over medium-high. Place salmon skin-side up and sear 2–3 minutes. Flip and cook 3–5 minutes more, until just cooked through.
  7. Air Fry: Air fry at 390°F (200°C) for 7–10 minutes, depending on thickness.
  8. Finish With Glaze: Brush the reserved marinade over the hot salmon. The residual heat will help it cling and shine.
  9. Warm the Tortillas: Toast tortillas in a dry skillet over medium heat 15–30 seconds per side, or wrap in a damp towel and microwave for 20–30 seconds until pliable.
  10. Flake the Salmon: Use a fork to gently break the salmon into large, tender chunks. Remove the skin if you prefer.
  11. Assemble the Tacos: Layer slaw on each tortilla, add salmon, drizzle with the creamy sauce, and finish with any optional toppings. Serve with lime wedges.