---
title: Prep & Bake Tex-Mex Salmon Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-salmon-tacos-68d58192d232ff05cfc44212
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Eggs
  - Wheat
  - Soy
  - Fish
tags:
  - High Protein
  - Easy Prep
  - New
  - Protein Smart
rating: 4.0
rating_count: 316
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Many loved the complementary flavors and textures, though some found it mild and wanted more heat or seasoning.
  - theme: Ease of prep
    text: Super easy and quick to make, ready in under 20 minutes with minimal cleanup using the disposable tray.
image: "https://images.recipes.furrysalamander.com/prep-bake-tex-mex-salmon-tacos.avif"
---
Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve and deseed @lime{1%unit}.

Drizzle #oven-ready tray{} with @cooking oil{1%tbsp}. Pat @salmon{8%oz} dry with paper towels and place skin-side down on tray. Rub all over with remaining oil, then season with @salt{½%tsp}, @black pepper{¼%tsp}, and half the @mexican spice blend{1%tsp}. Bake until salmon flakes easily ~{12%minutes}.

While salmon bakes, make the slaw. In a #medium bowl{}, combine @coleslaw mix{¾%cup}, @mayonnaise{2%tbsp}, @white wine vinegar{1%tsp}, and a pinch of salt. Toss to coat and set aside.

Make the lime crema. In a #small bowl{}, whisk together @sour cream{2%tbsp}, juice from half the lime, and a pinch of salt until smooth. Stir in water 1 tsp at a time until drizzling consistency is reached.

Once salmon is cooked, transfer to a clean #small bowl{} and flake into pieces using a fork. Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm and pliable ~{30%seconds}.

Divide warm tortillas between plates. Top evenly with flaked salmon, creamy slaw, @mango chutney{3%tbsp}, and @crispy fried onions{¼%cup}. Drizzle generously with lime crema and serve with remaining lime wedges on the side.