Hot Honey Salmon Tacos with Bell Pepper Slaw are a bold, flavorful dish that’s both nutritious and easy to make. The salmon is coated in a spicy-sweet marinade and baked until perfectly tender. It’s paired with a creamy avocado crema and a crisp, refreshing bell pepper slaw. This combination creates a well-balanced meal that’s great for tacos, bowls, or enjoyed on its own.
Salmon is one of my favorite protein sources. For more yummy salmon recipes try my lemon honey salmon or my honey garlic salmon.
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Why you'll love this high protein salmon taco recipe
Flavor-packed – The hot honey salmon, creamy avocado crema, and crisp slaw create a perfect sweet, spicy, and tangy balance.
Nutrient-rich – Loaded with healthy fats, protein, fiber, and antioxidants from salmon, avocado, and bell peppers.
Easy to make – Minimal prep and simple steps make this a great weeknight dinner.
Fresh and satisfying – The combination of vibrant slaw and creamy elements keeps it light yet filling.
Versatile – Serve it in tacos, bowls, or on its own for a customizable meal.
Ingredients for shrimp tacos with purple cabbage slaw
- Salmon – The protein base of the recipe; rich in healthy fats and flavor.
- Hot honey – Adds sweetness with a kick to balance the savory spices.
- Olive oil – Helps the salmon cook evenly and enhances richness.
- Garlic (minced or pressed) – Adds a bold, aromatic depth to the marinade.
- Dijon mustard – Brings tang and helps emulsify the marinade.
- Salt – Enhances all the flavors.
- Black pepper – Adds a touch of heat and earthiness.
- Cumin – Lends warmth and a smoky undertone.
- Chili powder – Boosts flavor with a mild spice and color.
- Avocado Crema
- Avocado – Provides a creamy, buttery base.
- Greek yogurt – Adds tanginess and protein, lightening the texture.
- Garlic – Infuses bold flavor into the crema.
- Lime juice – Brightens the sauce and helps balance the richness.
- Salt – Enhances all the flavors in the crema.
- Black pepper – Adds subtle spice and depth.
- Cilantro – Adds freshness and a herby lift.
- Shaved/finely sliced bell pepper – Adds crunch, sweetness, and color.
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - can be subbed with parsley.
- greek yogurt - feel free to use unsweetened vegan yogurt. Keep in mind this will lower the protein content of the recipe.
- bell peppers - this slaw would also work with cabbage
Step-by-Step Instructions
Step 1
Mix together hot honey sauce.
Step 2
Coat salmon in spices and hot honey.
Step 3
Blend together avocado crema.
Step 4
Mix together bell pepper slaw.
Step 5
Serve and enjoy.
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 24 hours. You can reheat these tacos in the microwave or oven.
Recipe Pro-Tips
I like using corn tortillas for this recipe, but flour tortillas work too. Mi Rancho is my go-to brand.
I recommend using wild caught salmon for this recipe as it is much more nutritious than farmed - and typically better for the environment. Costco has a great deal on wild caught sockeye salmon. Wild Alaskan Co has the best tasting salmon in my opinion but it is a little pricey.
Recipe FAQS
Yes, you can use vegan yogurt—coconut yogurt is my top recommendation if you choose this option.
Salmon is rich in omega-3 fatty acids, high-quality protein, and essential nutrients like vitamin D and B12, which support heart health, brain function, and inflammation reduction.
This depends on the taco shell you choose to use. Corn tortillas are gluten free.
Other taco recipes to try
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Hot Honey Salmon Tacos with Bell Pepper Slaw
Equipment
Ingredients
Salmon
- 2 pieces salmon equivalent to 2 servings
- 1 tablespoon hot honey you can also use regular honey with a pinch of red pepper flakes adjust to your spice preference
- 2 teaspoons olive oil
- 2 cloves garlic - minced or pressed
- ½ teaspoon dijon mustard
- 1 teaspoon salt
- pinch black pepper
- ½ teaspoon cumin
- ½ teaspoon chili powder
Avocado Crema*
- 1 avocado
- ¼ cup greek yogurt
- 2 cloves garlic
- juice from 1 lime
- 1 teaspoon salt
- pinch black pepper
- ½ cup cilantro
Bell Pepper Slaw
- 3 cups shaved/ finely sliced bell pepper
- 2 tablespoons avocado crema (from the step above)
Other ingredients
- 6 corn taco shells
- sliced jalapeno for topping optional, if you want more spice
Instructions
- Preheat oven to 400 degrees.
- Mix together hot honey, olive oil, mustard and garlic. Brush over salmon pieces. Mix together salt, pepper, cumin and chili powder. Coat salmon in the spice mixture. Let the salmon marinate while the oven preheats. Then bake salmon for 7-10 minutes until cooked through. I like to use a meat thermometer and cook it to 135 degrees.
- Add all crema ingredients to a food processor and blend until smooth.
- Add bell peppers to a large bowl and mix together with 2 tablespoon of crema.
- Warm taco shells in microwave or on the gas stove for 90 seconds each side.
- Top taco shells with about 2 tablespoons of crema each. Then top off each taco with an even amount of salmon and slaw. Top with jalapenos if using. Dig in.
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