Crispy Salmon Tacos with Cilantro Slaw

These Crispy Salmon Tacos with Cilantro Slaw have become my new favorite.


I stuffed some corn tortillas with salmon and slaw. And some crazy ass cheese sauce.

I have no shame. The cilantro slaw is so good – and avocado just gets in there and rounds the whole thing out.



Oh how I love the hell out of slaw.

This cheese sauce is not very typical. Well, it is kinda is, kinda not. It’s jalapeno-y, sharp cheddar-y and made with buttermilk. Oh, and I diced up a Roma tomato really, really, really fine and added it.

Why not.



I poured that shit over everything.


I want to marry this cheese sauce. And have kids with it.

Little taco kids.

Here’s your printable-


Crispy Salmon Tacos with Cilantro Slaw
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  1. 1 bag angel hair cabbage
  2. 1/2 cup fresh Cilantro, chopped
  3. 3 tbsp. lime juice
  4. 1 tbsp. honey
  5. 1 tbsp. Dijon mustard
  6. 1/3 cup olive oil
  7. 1 tbsp. salt
  8. 1/4 stick butter
  9. 1/2 fresh jalapeno, diced
  10. 1/4 cup flour
  11. 1/3 cup buttermilk
  12. 1 cup sharp white cheddar, shredded
  13. 1/2 cup Havarti cheese, shredded
  14. 1/2 Roma tomato, FINELY diced
  15. 1 lb. salmon fillets, (take that skin shit off)
  16. S&P
  17. 6 corn tortillas
  18. 1/2 cup canola oil
  19. 1 ripe avocado, pitted and diced
Make the slaw
  1. Combine angel hair cabbage through salt thoroughly in a bowl; cover and refrigerate.
Make the cheese sauce
  1. Melt the butter over medium heat and add flour, whisking to make a roux.
  2. Turn the heat down to medium low and add buttermilk, cheeses and tomato. Salt and pepper to taste; stir until melted.
  3. Remove from heat and cover.
  4. Season salmon with salt and pepper and cook, grill, bake, however you like to do your fish, then flake it up with a fork.
  5. Heat canola oil over medium high heat in a large frying pan.
  6. Add corn tortillas to oil.
  7. After about 10 seconds turn one edge up, using tongs, into a taco shape, then flip them until golden brown (this won't take long, I swear). Drain on paper towels.
  8. Let cool.
Make the Tacos
  1. Add salmon to tortillas, top with slaw, cheese sauce and avocado.
Dixie Chik Cooks


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Minnie@thelady8home

    That looks amazingly YUMMY! With all that cheese sauce, its mouthwatering. 😀

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