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Summer Dinner Recipes — Leftover Salmon Taco Night Done Fast - A Fresh, Weeknight-Friendly Favorite

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Leftover cooked salmon (about 12–16 ounces), skin removed and flaked
  • Corn or flour tortillas (8–12, street-size or small)
  • For quick slaw: 3 cups shredded cabbage (green, red, or a mix)
  • 1 small carrot, shredded (optional)
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon honey or sugar
  • Pinch of salt and black pepper
  • For creamy lime sauce: 1/2 cup Greek yogurt or sour cream
  • 1–2 tablespoons lime juice
  • 1 teaspoon lime zest (optional but great)
  • 1/2 teaspoon garlic powder or 1 small grated garlic clove
  • 1–2 teaspoons hot sauce or 1/4 teaspoon chili powder (to taste)
  • Pinch of salt
  • Toppings (choose your favorites): Avocado slices or guacamole
  • Thinly sliced red onion or pickled onions
  • Fresh jalapeño or serrano, thinly sliced
  • Tomato or mango salsa
  • Crumbled cotija or feta
  • Extra cilantro and lime wedges
  • Radishes, thinly sliced
  • Spices for the salmon (optional): 1/2 teaspoon each chili powder and cumin, plus a squeeze of lime

Method
 

  1. Make the slaw. In a bowl, toss cabbage, carrot, and cilantro with lime juice, olive oil, honey, salt, and pepper. Taste and adjust. You want bright, lightly tangy, and crisp. Set aside to let it soften slightly.
  2. Stir the sauce. In a small bowl, mix yogurt or sour cream with lime juice, zest, garlic, hot sauce or chili powder, and a pinch of salt. It should be spoonable, not runny. If it’s too thick, add a splash of water or more lime.
  3. Prep the salmon. Flake the leftover salmon into bite-size pieces, removing any bones. If you want extra flavor, sprinkle with chili powder, cumin, a pinch of salt, and a squeeze of lime.
  4. Reheat gently. Warm a nonstick skillet over low heat. Add the salmon and a teaspoon of olive oil or a splash of water. Stir just until warmed through, 1–2 minutes. Do not overcook—the salmon is already done and can dry out fast.
  5. Warm the tortillas. Heat tortillas directly over a gas flame for a few seconds per side, or in a dry skillet until soft and slightly charred. Keep them wrapped in a towel to stay warm.
  6. Assemble tacos. Layer slaw on each tortilla, top with salmon, drizzle with the creamy lime sauce, and finish with your favorite toppings. A squeeze of fresh lime at the end makes everything pop.
  7. Serve immediately. Put out extra sauce, lime wedges, and toppings so everyone can build their own.