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Tacos are my love language

I could start and end this post with that statement alone and it would neatly wrap up my feelings toward these beauties. But, since we’re here, let me tell you – These Grain-Free Salmon Tacos with Spicy Cabbage Slaw and Lime Crema are on another level.

These start out with a simple marinade of complimentary citrus and spices, followed by a quick sear until the salmon is delightfully crispy on the outside and perfectly tender and flaky on the inside. The salmon is nestled in grain-free tortillas on a bed of my go-to Spicy Cabbage Slaw and topped with a simple Lime Crema. Friends, these babies will make for a flavor-packed Taco Tuesday you can be proud of.

My favorite Grain-Free Tortillas

My go-to for awesome grain-free tortillas is Siete. Their range includes alternatives such as cashew flour, almond flour, cassava flour, coconut flour, and chickpea flour. My favorite variety is the Cashew Flour Tortillas, which offers a blissfully short ingredient list of: cashew flour, arrowroot, water, apple cider vinegar, sea salt, guar gum, and konjac root flour. While I could personally do without the added gums, I love that the list is short and clean. They are the tortilla of choice for my Grain-Free Chicken Quesadillas with Creamy Jalapeno Sauce because they are the most similar in taste and consistency to a traditional flour tortilla. In addition to their awesome tortillas, their grain-free tortilla chips are also worth checking out for nacho night!

A note for special diets

These Grain-Free Salmon Tacos with Spicy Cabbage Slaw and Lime Crema are grain-free and gluten-free. If you choose to use a lactose-free sour cream like I do, they are also friendly for SIBO diets.

For keto diets, each taco (1/8 portion of salmon, 1 tbsp crema, 1/4 cup slaw, 1 tortilla) has a net carb count of 12. If you prefer to ditch the tortilla to lower the carbs even further, you can serve 1/4 portion of the salmon with 2 tbsp crema on a 1 1/2 cup bed of the slaw for a total of 7 net carbs (calories 506, fat 43g, cholesterol 30mg, sodium 883mg, carbs 9g, fiber 2g, sugar 5g, protein 26g).

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Grain-Free Salmon Tacos with Spicy Cabbage Slaw and Lime Crema ★ ★ ★ ★ ★ 5 from 23 reviews Author: Whip & Wander

Whip & Wander Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 58 minutes

Yield: 8 tacos 1 x

Category: Mains

Cuisine: Mexican Print Pin Scale 1x 2x 3x Ingredients For the salmon tacos: 1 lb Coho salmon, deboned and skin-on

lb Coho salmon, deboned and skin-on 1 large lime, zest and juice

large lime, zest and juice 1/4 cup garlic oil (may sub avocado oil and 2 tsp minced garlic cloves)

garlic oil (may sub avocado oil and minced garlic cloves) 1/4 cup cilantro, finely chopped

cilantro, finely chopped 1 1/2 tsp ground coriander

ground coriander 1 tsp ground cumin

ground cumin 1 tsp sea salt

sea salt 1/2 tsp ground black pepper

ground black pepper 1 (8) pack of Siete Grain-Free Tortillas of your choosing (I like the Cashew Flour best) For the lime crema: 12 oz sour cream (I prefer this lactose-free option but you can use any thick sour cream you like)

sour cream (I prefer this lactose-free option but you can use any thick sour cream you like) 1 large lime, zest and juice See this link for the Spicy Cabbage Slaw recipe ingredients. Instructions See this link for the Spicy Cabbage Slaw recipe instructions. For the lime crema: Mix the sour cream with the lime zest and juice as well as the salt in a medium glass bowl. Cover and reserve in the fridge until ready to use. For the salmon tacos: In a small mixing bowl combine lime zest and juice, garlic oil, cilantro, coriander, cumin, salt, and pepper. Place salmon in a glass baking dish and pour marinade over the top. Cover an refrigerate for a minimum of 30 minutes, or up to an hour. In a large pan over medium-high heat, cook marinated salmon skin side down for 4-5 minutes or until skin is crisp. Turn and cook the other side for an additional 3-4 minutes or until the salmon begins to flake when prodded with a fork. The internal temperature of fully-cooked salmon is 145 degrees F. Remove from the pan once they reach your desired temperature so they don’t overcook. It’s your choice whether you want to keep the salmon skin on or remove it. If you’d like to remove it, it should come away from the fish easily now. In the same hot pan, I like to warm the tortillas up for 10-15 seconds per side before filling. Plate your tortillas. I fill each of them with 1/8th portion of the pan-fried salmon, about 1/4 cup of slaw, and 1 tbsp of crema. Nutrition Serving Size: 1 taco

Calories: 330

Sugar: 2 g

Sodium: 479 mg

Fat: 24 g

Saturated Fat: 5 g

Carbohydrates: 14 g

Fiber: 2 g

Protein: 15 g

Cholesterol: 18 mg

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