Smoked Salmon Tacos

Smoked Salmon Tacos


  • 4-8 oz SeaBear Pacific Northwest Smoked Salmon, flaked
  • 8 small tortillas
  • 1/2 cup Cotija cheese
  • Sliced jalapeños (optional)


  • 1/4 cup freshly squeezed lime juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey (Optional)
  • 1/2 head (about 2 cups). shredded cabbage - purple, green, or a mix of both
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1/2 jalapeno, seeded & minced (Optional)
  • Salt and pepper, to taste

Cream Sauce:

  • 1/2 cup sour cream or greek yogurt
  • 1 Tablespoon freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • Salt and pepper, to taste


  1. For slaw, mix together lime juice, olive oil, and honey. Add cabbage, red onion, cilantro, and jalapeño. Toss to combine. Season to taste with salt and pepper.
  2. In a separate bowl, make cream sauce by mixing together all ingredients. Season to taste with salt and pepper.
  3. To assemble, add a small base of cabbage slaw to a tortilla, about 1/4 cup. Top with Smoked Salmon. Drizzle on cream sauce, then top with cotija cheese and sliced jalapeños.

Tip: Substitute smoked salmon for grilled/baked fresh salmon or halibut.

Serves 2.