Description
These Hot Honey Salmon Tacos with Bell Pepper Slaw offer a deliciously spicy and sweet twist on classic fish tacos. Featuring perfectly baked salmon coated in a flavorful hot honey glaze and spices, topped with a creamy avocado-lime crema and crisp bell pepper slaw, these tacos are vibrant, fresh, and ready in just 18 minutes. Ideal for a quick and healthy weeknight meal that brings bold flavors to your dinner table.
Ingredients
For the Salmon
- 2 pieces salmon (about 6-8 oz each, equivalent to 2 servings)
- 1 tablespoon hot honey (or regular honey with a pinch of red pepper flakes to taste)
- 2 teaspoons olive oil
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon Dijon mustard
- 1 teaspoon salt
- Pinch of black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
For the Avocado Crema
- 1 avocado
- 1/4 cup Greek yogurt
- 2 cloves garlic
- Juice of 1 lime
- 1 teaspoon salt
- Pinch of black pepper
- 1/2 cup fresh cilantro
For the Slaw and Assembly
- 3 cups shaved or finely sliced bell peppers (any color)
- 2 tablespoons avocado crema (reserved from the crema above)
- 6 corn taco shells
- Sliced jalapeño for topping (optional, for extra spice)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the salmon.
- Prepare and marinate salmon: In a small bowl, mix the hot honey, olive oil, Dijon mustard, and minced garlic. Brush this mixture evenly over the salmon pieces. In a separate bowl, combine salt, black pepper, cumin, and chili powder, and coat the salmon with this spice blend. Allow the salmon to marinate while the oven preheats.
- Bake the salmon: Place the marinated salmon on a baking sheet and bake in the preheated oven for 7-10 minutes until cooked through. For best results, use a meat thermometer and cook until the internal temperature reaches 135°F (57°C) for medium doneness.
- Make avocado crema: Add avocado, Greek yogurt, garlic cloves, lime juice, salt, black pepper, and cilantro into a food processor. Blend until smooth and creamy.
- Prepare bell pepper slaw: In a large bowl, toss the shaved bell peppers with 2 tablespoons of the prepared avocado crema to coat thoroughly and enhance flavor.
- Warm taco shells: Warm the corn taco shells by either microwaving them for about 90 seconds or heating on a gas stove for 90 seconds on each side to make them pliable and warm.
- Assemble the tacos: Spread about 2 tablespoons of avocado crema inside each taco shell. Top evenly with baked salmon and a generous portion of bell pepper slaw. Garnish with sliced jalapeños if you like extra heat.
- Serve and enjoy: Serve immediately while warm, digging into the delightful layers of hot honey salmon flavors balanced by creamy and refreshing slaw.
Notes
- You can adjust the amount of red pepper flakes in the honey to control the spiciness of the salmon glaze.
- Use a meat thermometer for perfectly cooked salmon without drying it out; 135°F is ideal for moist, medium-rare fish.
- If you prefer, substitute Greek yogurt with a dairy-free yogurt to make the crema lactose-free.
- For a gluten-free option, ensure your corn taco shells are certified gluten-free.
- Slice the jalapeños thinly and remove seeds to reduce heat if desired.
- Leftover avocado crema can be stored in an airtight container in the fridge for up to 2 days with minimal browning by covering with plastic wrap pressed on the surface.
