Spiced Salmon and Cauliflower Tacos with Creamy Cilantro-Lime Slaw

These tacos bring together tender, spiced salmon and roasted cauliflower for a satisfying meal that’s both hearty and fresh. The salmon gets a smoky fajita seasoning, while the cauliflower caramelizes in the oven, developing a sweet, nutty flavor. Pile everything into warm tortillas and top with a cool, creamy cilantro-lime slaw and a drizzle of bright chimichurri.

Best of all, the salmon and cauliflower roast together on a single baking sheet, making cleanup a breeze. It’s a quick, flavorful dinner that feels special but comes together with minimal effort.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Specialty CauliflowerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut cauliflower into bite-size pieces. Roughly chop cilantro. Quarter lime.
2. On one side of a baking sheet, toss cauliflower with a drizzle of oil, half the fajita spice blend, salt and pepper. (For 4 servings, spread cauliflower across entire sheet.) Roast on top rack until starting to brown, about 10 minutes.
3. Meanwhile, pat salmon dry with paper towels; season all over with a drizzle of oil, remaining fajita spice blend, salt and pepper. After cauliflower has roasted 10 minutes, remove sheet from oven. Carefully add salmon, skin side down, to empty side of sheet. Drizzle chimichurri over salmon and cauliflower. (For 4 servings, leave cauliflower roasting; place salmon on a second baking sheet and roast on middle rack.) Return to top rack and roast until cauliflower is browned and tender and salmon is cooked through, 8-10 minutes.
4. While salmon and cauliflower roast, in a medium bowl, combine coleslaw mix, mayonnaise, sour cream, half the cilantro, ½ tsp sugar, ½ tsp salt and a squeeze of lime juice (1 tsp sugar and 1 tsp salt for 4 servings). Stir to combine. Refrigerate until ready to serve.
5. Once salmon and cauliflower are done, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
6. Divide tortillas between plates. Fill with salmon (flaking off from the skin with a fork), cauliflower and slaw. Sprinkle with remaining cilantro and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, firm white fish like cod or halibut would work well. Adjust cooking time as needed.

What can I substitute for chimichurri?

You can use a store-bought pesto or make a quick herb sauce with parsley, garlic, olive oil and vinegar.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and cauliflower gently in the oven or microwave.