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Grilled Salmon Tacos with Avocado Salsa
5 from 42 votes

Grilled Salmon Tacos with Avocado Salsa

Grilled Salmon Tacos with Avocado Salsa feature spiced, grilled salmon pieces served on warm corn tortillas topped with a fresh avocado salsa, shredded cabbage, and crumbled Cotija cheese. The salmon is rubbed with a blend of ancho chili, cumin, paprika, and other spices before quick grilling, creating flavorful fish with a smoky edge. The creamy, tangy avocado salsa balances the smoky salmon, making these tacos vibrant and fresh.

Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

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
  • black pepper freshly ground
  • salt 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

    Cup of Yum
  1. For the salmon:
  2. 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.
  3. For the avocado salsa:
  4. 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.
  5. To assemble tacos:
  6. Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.
  7. Recipe source: inspired by Laylita's Salmon