Smoked Salmon Tacos

These smoked salmon tacos are a fresh, flavorful way to bring a taste of the Pacific Northwest to your table. They come together quickly with simple ingredients, making them ideal for an easy weeknight dinner, casual entertaining, or anytime you’re craving something light but satisfying.

Serves 2.

INGREDIENTS

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

Slaw:

• 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

INSTRUCTIONS

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.

This recipe is a great example of how fresh ingredients can come together to create something flavorful, balanced, and deeply satisfying.

If you enjoyed this recipe, it’s easy to switch things up with other seafood favorites like grilled salmon or halibut for a different take on the same bright, coastal flavors. Explore more smoked salmon options with SeaBear and keep building easy, flavorful meals around the seafood you love.


Be sure to share your creation and tag us @seabearsmokehouse.