Try our take on the perfect summertime recipe featuring salmon tacos with a watermelon slaw. It’s deliciously different and your mouth will be unexpectedly excited. They didn’t see this one coming!
Salmon Tacos + Watermelon Slaw
Just when you thought easy-to-make tacos couldn’t get any better we’re throwing a savory curveball into the mix with our Salmon Tacos + Watermelon Slaw. We cooked the salmon with extra virgin olive oil, sea salt, freshly cracked black peppercorns, honey, and cilantro then baked it, once it was done doing its thing in the oven we took it out and flaked it.
A few hours before I picked some red sweet onions with red cabbage in white vinegar and added sugar, sea salt, a clove of garlic, and mustard seeds. It only takes a few minutes to make but the more you allow the mixture to pickle (age) the more intense the flavors will be. I highly recommend making the pickled red sweet onions and red cabbage no less than 24 hours before you plan to use them. However, they will last in the fridge chillin’ out in a mason jar for up to 3-4 weeks. You can use this same recipe for pickling cucumbers, jalapeños, green beans, asparagus or carrots.
I think I love this version of a fish taco even better than a regular taco, or at least it’s a nice switch up. These have a cleaner taste minus the cheese and sauces. Makes for a great light lunch or dinner don’t you think?
Warm flour tortillas make these fish tacos into little warm pockets of joy!
Recipe for Salmon Tacos + Watermelon Slaw
Ingredients:
- 1 large salmon fillet
- 1/4 cup honey
- 2 tablespoon chopped cilantro
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon freshly cracked black peppercorns
- 1/2 teaspoon sea salt
Directions:
- Preheat oven to 450 degrees.
- Rinse salmon with cold water and pat dry with paper towels.
- In a small bowl combine extra virgin olive oil, honey, cilantro, freshly cracked black peppercorns, and sea salt.
- Place the salmon in the pan you are going to cook it in and pour the honey mixture over the salmon, use a brush to evenly coat the salmon.
- Allow the salmon to marinate for 15 minutes then than the salmon on the middle rack and cook for 15-20 minutes.
- Remove the salmon for the oven and allow it to cool for 10 minutes.
- Serve on browned flour tortillas with Pickled Red Onion & Red Cabbage, top with cubed watermelon, fresh sliced jalapeños, and cilantro.
How to make Pickled Red Onion & Red Cabbage
Ingredients:
- 1 small red cabbage with the core removed and sliced thin
- 1 medium sweet red onion sliced thin
- 1 3/4 cups white vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon mustard seeds
- 1/2 teaspoon sea salt
Directions:
1. Remove the core from a small red cabbage and slice into thin strips.
2. Peel a medium red sweet onion and cut it into thin slices.
3. In a bowl add white vinegar, extra virgin olive oil, mustard seeds, and sea salt. Mix well.
4. Fill a large with the sliced red cabbage and red onion.
5. Pour the pickling mixture over the red cabbage and red onions until they both are fully covered.
6. Screw on the lid tightly and place in the fridge for a few hours or until you are ready to use them.
Additional Toppings for Salmon tacos:
- Cubed watermelon
- Sliced jalapeños
- Fresh cilantro
- Avocado Crema
Tip: try grilling the salmon to change up this fish taco recipe!
Love tacos? Here are a few more taco recipes to try:
Rotisserie Chicken Street Tacos
Instant Pot Taco Recipe | BBQ Pulled Chicken Street Tacos
Easy Fish Tacos Using Alaska Pollock
Instant Pot Shredded Chicken Street Tacos
Cinco de Mayo Soft Breakfast Tacos
Ingredients
- 1 large salmon fillet
- 1/4 cup honey
- 2 tablespoons chopped cilantro
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon freshly cracked black peppercorns
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 450 degrees.
- Rinse salmon with cold water and pat dry with paper towels.
- In a small bowl combine extra virgin olive oil, honey, cilantro, freshly cracked black peppercorns, and sea salt.
- Place the salmon in the pan you are going to cook it in and pour the honey mixture over the salmon, use a brush to evenly coat the salmon.
- Allow the salmon to marinate for 15 minutes then than the salmon on the middle rack and cook for 15-20 minutes.
- Remove the salmon for the oven and allow it to cool for 10 minutes.
- Serve on browned flour tortillas with Pickled Red Onion & Red Cabbage, top with cubed watermelon, fresh sliced jalapeños, and cilantro.
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