Dinner

Smoked Salmon Street Tacos with Creamy Purple Cabbage Slaw Recipe

ByLuna Ryder October 21, 2025October 21, 2025

Introduction

These smoked salmon street tacos paired with a creamy purple cabbage slaw offer a fresh and flavorful twist on a classic favorite. Combining tender, smoky salmon with a tangy, crunchy slaw makes for an irresistible meal perfect for gatherings or a casual dinner.

A wooden board on a white marbled surface holds seven soft tacos, each folded with a warm, light toasted tortilla. Inside, layers start with shredded orange salmon, topped with chopped white corn mixed with green herbs, and finished with a generous heap of bright purple cabbage slaw. Small yellow edible flowers are placed near the tacos for decoration, and two slices of fresh, neatly fanned green avocado rest on the board's corners. The overall look is fresh, colorful, and inviting, with a natural rustic vibe. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3-4 lb fresh salmon filet
1 lemon, zested and then cut into thin rounds
1 tbsp Jacobsen Applewood Smoked salt
1 handful fresh dill
1 small head purple cabbage, shredded
1 heaping tbsp sea salt
1/2 cup cilantro, chopped
3/4 cup plain Greek yogurt
3 tbsp fresh lime juice

Instructions

Step 1: For the smoking method, set your Traeger smoker to Smoke mode. Wash and dry the salmon filet, then place it flesh side up on a platter. Sprinkle with smoked salt, add the lemon zest evenly over the top, arrange thin lemon rounds on the salmon, and finish with a sprinkle of fresh dill.
Step 2: Place the salmon skin side down on the smoker. Smoke for 45 minutes, then increase the heat to high and cook for another 10-15 minutes until the internal temperature reaches 150-160ºF.
Step 3: When cooked, use a fork or knife to break up the salmon filet into chunks. Transfer to a bowl for easy serving. To assemble the tacos, add a spoonful of salmon, Mexican Street Corn Salad, creamy purple cabbage slaw, and any other desired toppings to toasted corn or flour tortillas.
Step 4: For the grill method, prepare salmon as above. Heat your grill to high and clean the grates with a brush. Place the seasoned salmon on a cookie sheet and set on the grill. Cover and cook for 20-25 minutes, depending on filet size. Cook 20 minutes for medium-rare inside or up to 28 minutes for well-done, ensuring it stays juicy.
Step 5: Serve the grilled salmon on corn or flour tortillas with Mexican Street Corn Salad and the creamy purple cabbage slaw.
Step 6: To make the creamy purple cabbage slaw, shred the cabbage and place it in a large strainer. Sprinkle with sea salt and massage the salt into the cabbage with your hands. Let it sit for at least 15 minutes to soften slightly.
Step 7: In a large bowl, combine the salted cabbage, chopped cilantro, Greek yogurt, and fresh lime juice. Toss well to mix. Serve immediately or refrigerate up to one day ahead.

Tips & Variations

Use fresh dill for best flavor in the salmon, but you can substitute with parsley or chives if needed.
For a spicier slaw, add a pinch of cayenne pepper or finely chopped jalapeño.
To add crunch, sprinkle toasted pumpkin seeds or chopped nuts on the slaw before serving.
If you don’t have a smoker or grill, you can bake the salmon in the oven at 375ºF for about 20 minutes wrapped in foil.

Storage

Store leftover smoked or grilled salmon in an airtight container in the refrigerator for up to 3 days. Keep the creamy purple cabbage slaw separately in the fridge for up to 24 hours. Reheat salmon gently in a low oven or serve cold in salads or sandwiches.

How to Serve

The image shows several small tacos arranged on a wooden board placed on a white marbled surface. Each taco has three layers visible: the bottom soft tortilla is white with light toasted spots, the middle layer is a mix of orange shredded filling that looks like salmon or cooked fish, and the top layer is bright purple shredded cabbage. Some tacos also have small bits of green herbs and corn sprinkled on top. There are two sliced avocado halves with a rich green color beside the tacos, with yellow edible flowers scattered near the bottom left corner. A white plate is partly visible at the lower right corner. The colors are vibrant and fresh, giving a lively look to the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of smoked salt?

Yes, you can use regular sea salt or kosher salt if smoked salt isn’t available, but the smoky flavor adds a nice depth to the salmon.

Can this recipe be made ahead for a party?

Absolutely! The slaw can be made up to a day ahead and the salmon can be smoked or grilled earlier then warmed gently before serving. Assemble the tacos just before eating to keep everything fresh.