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Chimichurri Salmon Tacos

These delicious tacos from The Whole Smiths are perfect for a weekday family meal or your next gathering. While they're gluten-free as-is, you can customize them and make them paleo, Whole30 or grain-free. 
Course: Dinner
Cuisine: Gluten Free / Paleo
Keyword: gluten-free, mexican, paleo, salmon, tacos, virtual dinner party
Servings: 4 servings
Author: The Whole Smiths


  • 1 pound cauliflower broken down into bite sized florets
  • 2 1/2 teaspoons salt
  • 1 tablespoon avocado oil + 2 teaspoons
  • 1 teaspoon smoked paprika
  • 1 pound salmon
  • 8 corn tortillas heated (grain-free tortillas or lettuce wraps all work)
  • 2 cups shredded slaw mix
  • 1/2 cup queso fresco

For the cilantro chimichurri sauce

  • 1/2 cup chopped cilantro
  • 1/2 cup olive oil
  • 1/4 jalapeno deseeded and minced
  • 2 teaspoons lime juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes

For the chipotle crema

  • 1/2 cup mayonaise
  • 2 teaspoons almond milk
  • 1 clove garlic minced
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon lime juice
  • 1/4 teaspoon salt


  • Preheat the oven to 425* F and line a baking sheet with parchment paper. Combine the cauliflower, 1 teaspoon of the salt, 1 tablespoon of the avocado oil and the smoked paprika to a bowl and toss to coat. Spread the cauliflower over the baking sheet in one layer and roast the cauliflower for 25 - 30 minutes. 
  • Season both sides of the salmon with the remaining 1 1/2 teaspoons of salt and set aside. 
  • Combine all of the ingredients for the chimichurri sauce into a bowl and set aside. 
  • Combine all of the ingredients for the chipotle crema and set aside. 
  • Heat a pan over medium heat and add the remaining 2 teaspoons of the avocado oil. Once the oil is hot, place the salmon skin side down on the pan. Cook the salmon for about 4 minutes on each side. Once cooked, gently break the salmon down into smaller chunks to serve on the tacos. 
  • To assemble the tacos place about 1/4 cup of the slaw mix onto the tortilla and top with the cauliflower, salmon, chimichurri sauce, chipotle cream and some of the queso fresco.