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Salmon Tacos With Spicy Black Bean Slaw

It’s taco night made healthy with colorful veggies and heart-healthy salmon! The slaw for these tacos comes together quickly with the help of bagged coleslaw and canned black beans. The flavors bring a southwest spice vibe — and a kick from a jalapeno! Don’t worry, this recipe is kid-friendly and still delicious without it.
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Cuisine: Mexican
Course: Dinner, Lunch
Cook Time: 40 minutes
Servings: 4


Spicy black bean slaw:

  • 16 oz. bag coleslaw mix
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • ½ red onion (diced)
  • 1 cup fresh cilantro (chopped)
  • 14.5 oz. can black beans (drained, rinsed and dried)
  • 1 cup reduced fat Greek yogurt
  • 2 limes (juiced)
  • 1 ½ tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ¾ tsp. cumin
  • ¾ tsp. pepper
  • 1 jalapeno, diced with seeds removed (optional)

Salmon tacos:

  • 1 lb. salmon (or 12-oz can wild salmon – see notes)
  • ½ Tbsp. olive oil
  • 8 8” whole grain soft tortillas
  • 1 medium sliced avocado,sliced (optional)
  • Fresh cilantro for topping (optional)


  • Preheat oven to 400°F and line a sheet pan with parchment paper.
  • Place drained and rinsed black beans in one layer on a clean kitchen towel (or several paper towels) to dry. Place coleslaw mix, bell peppers, jalapeno (if using), red onion, cilantro and black beans in a large mixing bowl and stir.
  • Place salmon skin side down on prepared sheet pan. Drizzle olive oil on top and season with salt and pepper. Bake until cooked through, about 12-18 minutes (depending on thickness of salmon). Pre-cut fillets take less time to cook.
  • While salmon is baking, make the yogurt sauce for the slaw: In a medium bowl, add Greek yogurt, lime juice, chili powder, paprika, garlic powder, salt, cumin and pepper. Stir with a large spoon until combined. Add slaw dressing to the large mixing bowl with veggies and black beans and mix well. Set aside.
  • Once salmon has cooked through, remove from oven and let rest. After a few minutes, flake the salmon into small, bite-sized pieces.
  • Place tortillas on a large plate and cover with a wet paper towel. Microwave until warm, about 30-60 seconds.
  • To assemble tacos: Place two warm tortillas on each plate. Layer with ¼ cup of black bean slaw and flaked salmon. Option to top tacos with sliced avocado and fresh cilantro. Enjoy!


• For canned salmon, skip the baking salmon steps and add canned salmon to the tortillas after adding black bean slaw.
• You will have extra black bean slaw — enjoy with scrambled eggs for breakfast or as a vegetarian wrap for lunch. It will keep for 24 hours in the fridge, but it will change texture over time.
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