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Dinner Recipes

Salmon Tacos With Chipotle Aioli Recipe Is Savory, Smoky Goodness

When you have a craving for tacos, but you’re longing for something a little different than the usual chicken or beef, our flavorful salmon tacos with chipotle aioli recipe is just the thing. Tender, flaky perfectly cooked salmon gets a delicious taste of tequila from our marinade. The fish is nestled into flour tortillas, then topped with a zingy slaw and finished with a smoky, spicy aioli. In every bite of these yummy tacos you get savory goodness, zesty crunch and creaminess with a kick.  It’s a party of deliciousness! Give it a try and leave us a comment below.

Quick tip: Since salmon is the star of this dish, you want to keep that perfectly pink hue. To prevent the white film that sometimes forms on the cooked fillets, first soak the fish in a brine (1 Tbs. of salt per cup of water) for 10 minutes, pat dry and then cook it. The salt helps to dissolve the film.


6 servings

Total Time

Prep Time

Cook Time


  • ¼ cup tequila
  • 2 tsp. grated lime zest
  • 1/3 cup + 1 Tbs. lime juice
  • 1 Tbs. packed light brown sugar
  • 2 cloves garlic, minced
  • 1½ tsp. chipotle chile pepper
  • 6 skinless salmon fillets, 1½ lbs.
  • 8 cilantro sprigs + ½ cup cilantro leaves
  • ½ cup mayonnaise
  • 6 taco size (6”) flour tortillas
  • 3 cups packaged coleslaw mix
  • 1 avocado, pitted, peeled, sliced



In bowl, combine zest, 1/3 cup lime juice, tequila, brown sugar, garlic and 1 tsp. chipotle pepper. Place salmon and cilantro sprigs in large plastic food storage bag; add marinade. Seal bag; turn several times to coat salmon. Let stand at room temperature 30 min. or chill up to 1 hr.

In separate bowl, combine mayonnaise with remaining 1 Tbs. lime juice and ½ tsp. chipotle pepper; reserve. Coat large nonstick skillet with cooking spray; heat over medium heat. Remove cilantro sprigs from salmon. Add salmon to skillet; cook until lightly browned, 4-5 min. Flip; reduce heat to medium-low. Cover; cook until opaque in centers, 4-5 min. (Alternatively, grill the salmon over medium heat.)

Meanwhile, heat tortillas according to package directions. Evenly divide coleslaw, avocado and cilantro leaves among tortillas. Top with salmon and mayonnaise.


  • Calories: 432
  • Protein: 27 grams
  • Fat: 25 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 60 milligrams
  • Carbohydrates: 25 grams
  • Sodium: 477 milligrams
  • Fiber: 4 grams
  • Sugar: 5 grams
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