Hello, Seafoodies!
As you know, we at Dish on Fish love any reason to fix a delicious meal for our families, friends and even the smallest of Seafoodies. And while we get rave reviews for all of our dishes we share with you, there is one food that tends to reign supreme in its universal appeal—tacos.
And, we can’t argue that it’s tough to top these handheld tasty treats. Versatile and with endless flavor combinations, tacos stand as a testament to culinary ingenuity. They’re not just a meal, they’re an experience—a celebration of taste, texture and creativity! Whether you’re starting with a corn tortilla, a flour one or a good hardshell, you can pack the inside with savory seafood or crispy veggies (or our favorite—a medley of both).
Which brings us to our latest creation—grilled salmon tacos with avocado-lime salsa. This recipe takes your standard taco to a whole new level of deliciousness. With just a few simple steps, you can whip up a batch in minutes. Plus, you’ll be reaping all the incredible nutritional benefits of salmon! Packed with omega-3 fatty acids and protein, salmon is not only incredibly tasty but also great for your health.
We further upped the nutrition factor, by adding in another superfood—avocado! Loaded with vitamin C, potassium and healthy fats, creamy avocado adds a refreshing burst of flavor that expertly complements the smoky grilled salmon. It’s truly a match made in taco heaven!
So for a weekend party, as a meal with friends or simply as a delicious treat, these grilled salmon tacos are sure to be a hit!
Happy cooking, and even happier eating!
For tacos:
- 1½ lb. boneless salmon filets
- 1 Tbsp. olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Dash of cayenne
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For salsa:
- 2 medium avocados, pitted and diced
- ½ red onion, diced
- 1 jalapeno, seeded and finely chopped
- 2 garlic cloves, minced
- 3 Tbsp. lime juice (we recommend freshly squeezed)
- 2 Tablespoons olive oil, divided
- ¼ cup cilantro, chopped, divided
For serving:
- 8 (6-inch) corn tortillas, warmed
- 2 cups purple or red cabbage, thinly sliced
- ¼ cup crumbled Cotija or feta cheese (optional)
- Oil grill grates and preheat grill to medium-high heat. While grill is preheating, place salmon on a plate or dish, skin side down and allow to come to room temperature while preparing seasoning. Drizzle remaining 1 Tablespoon olive oil and juice from remaining two quarters of lime over top of salmon.
- In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, dash of cayenne, salt and pepper; mix with a fork to combine well. Coat top of salmon with seasoning.
- Put salmon on grill, skin side down. (If skinless, place salmon seasoned side up.) Cook for about 8-10 minutes, or until salmon is fully cooked. Remove from grill using a clean plate or platter. Let cool slightly, then remove skin from salmon if salmon is not skinless.
- While salmon is grilling, combine all salsa ingredients and mix well to combine.
- Divide cabbage evenly amongst corn tortillas. Top with salmon, salsa, cheese (if using) and remaining cilantro. Serve warm.
Notes
Recommended utensils: 2 mixing bowls, grill, fish spatula, fork, cutting board, knife
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Salmon
