Grilled Salmon Tacos with Cilantro Lime Slaw

Not your average fish tacos. Zesty chili-coated salmon drizzled with Sriracha mayo and assembled with slaw in a cauliflower tortilla. These flaky, gluten free Grilled Salmon Tacos with Cilantro Lime Slaw are the new way to Taco Tuesday.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 6

    Mission Cauliflower Tortillas, warmed
  • 2

    tbsp. olive oil
  • 2

    tbsp. lime juice
  • 1

    tsp. chili powder
  • ¾

    tsp. salt, divided
  • ¾

    tsp. pepper, divided
  • ½

    tsp. garlic powder
  • 1

    lb. salmon fillets, skinless
  • 4

    cups red cabbage, shredded
  • cup lime juice
  • ¼

    red onion, thinly sliced
  • ¼

    cup cilantro leaves, torn
  • 2

    tbsp. agave
  • cup mayonnaise
  • 4

    tsp. sriracha hot sauce


  • Step 1

    Preheat grill to medium-high; grease grate well. Whisk together olive oil, lime juice, chili powder, 1/2 tsp. each salt and pepper, and garlic powder. Coat salmon fillets with mixture.

  • Step 2

    Grill salmon, turning once, for 8 to 10 minutes or until cooked though and flakes when tested. Flake salmon into large pieces with two forks.

  • Step 3

    Warm tortillas according to package directions.

  • Step 4

    Toss together cabbage, lime juice, red onion, cilantro, agave, and remaining salt and pepper.

  • Step 5

    Stir mayonnaise with sriracha.

  • Step 6

    Assemble salmon in tortillas with slaw. Drizzle with sriracha mayo.

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