Salmon tacos with cabbage slaw, guacamole, and chipotle yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon tacos with cabbage slaw, guacamole, and chipotle yogurt


Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Salmon tacos with cabbage slaw, guacamole, and chipotle yogurt

Soy-Free, Protein Plus

2 Servings, 760 Calories/Serving

15 Minutes

Our spin on the Southern California classic replaces the typical fried fish and mayo-drenched slaw with sautéed fish and a kick from chipotle Greek yogurt.

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Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • In your bag
  • Fish options:
  • Wild Alaskan skin-on salmon fillets
  • Sustainably raised Faroe Islands skinless salmon fillets
  • Wild Alaskan skinless halibut fillets
  • Organic lime
  • Mi Rancho Artisan tortillas
  • Sunbasket cabbage slaw (organic shredded cabbage - organic shredded carrots - apple cider vinegar - kosher salt - black pepper)
  • Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)
  • Sunbasket spicy chipotle yogurt (organic Greek yogurt - chipotle chile powder - sweet smoked paprika)

Nutrition per serving

Calories 760, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 1350mg (59% DV), Total Carb. 68g (25% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 54g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


Wash produce before use


Cook the salmon

  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes for skin-on salmon or halibut and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or halibut and 1 to 2 minutes for skinless salmon. Transfer to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces, discarding the skin if desired.
While the fish cooks, prepare the lime.


Prep the lime and warm the tortillas

  • Cut the lime into wedges for garnish.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the tortillas, fish, cabbage slaw, guacamole, chipotle yogurt, and lime wedges. Invite everyone to assemble their own tacos.