Grilled Salmon Tacos with Avocado Salsa
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Grilled Salmon Tacos with Avocado Salsa
Description
This recipe centers on boneless, skinned salmon portions seasoned with a mixture of olive oil, lime juice, ancho chili powder, ground cumin, onion powder, paprika, coriander, salt, and black pepper. The salmon is grilled over medium-high heat for approximately three minutes on each side until cooked through, preserving moisture and imparting a light char.
The avocado salsa combines diced, ripe but firm avocado with red onion, cilantro, minced jalapeño, garlic, lime juice, and olive oil, seasoned with salt and pepper. This salsa adds freshness, creaminess, and a subtle heat contrast to the smoky salmon. Served on warmed 6-inch corn tortillas, the tacos are finished with shredded cabbage for crunch and Cotija cheese for a salty, crumbly element.
This dish works well for a casual dinner or gathering where assembled tacos can be enjoyed warm. The combination of smoky salmon with the bright, creamy salsa creates balance. Assembling tacos just before serving helps retain texture contrasts.
Ingredients
Salmon
- 1 1/2 lbs salmon skinned and sliced into 3 equal portions, boneless
- 1 Tbsp olive oil , plus more for grill
- 1 Tbsp lime juice fresh
- 1 tsp ancho chili powder
- 3/4 tsp cumin ground
- 3/4 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt , then more to taste
- 1/2 tsp black pepper freshly ground
Avocado Salsa
- 2 avocado ripe but semi-firm), peeled, cored and diced, medium
- 1/3 cup onion run under cool water to remove harsh bite and drain, small diced, red variety
- 3 Tbsp cilantro chopped
- 1 jalapeño , seeded and minced
- 1 clove garlic , minced
- 2 Tbsp lime juice fresh
- 1 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
For serving
- 8 6- inch corn tortillas , warmed
- 2 cups cabbage thinly sliced, red or green
- 1/2 cup cotija cheese crumbled
Instructions
- For the salmon:
- Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon (I placed the first one on the plate then began to stack the rest over it so the rub didn't all just end up left behind on the plate). Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.
- For the avocado salsa:
- In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
- To assemble tacos:
- Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.
- Recipe source: inspired by Laylita's Salmon
User Reviews
Overall Rating
5
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