Introduction
Bring a fresh twist to taco night with these vibrant grilled salmon tacos. Packed with smoky, flaky salmon and topped with crisp slaw and creamy sauce, these tacos are as colorful as they are delicious. This grilled salmon tacos recipe is incredibly easy to make, bursting with bold flavors, and perfect for casual dinners or festive gatherings.
Why You’ll Love This Recipe
You’ll love these grilled salmon tacos because they are quick, healthy, and endlessly customizable. Moreover, the smoky grilled salmon contrasts beautifully with the fresh toppings, creating a dynamic bite every time. Plus, they’re light enough for warm weather meals but satisfying enough to enjoy year-round.
Recipe Origins
Tacos are a staple of Mexican cuisine, traditionally filled with grilled meats or fish. In coastal regions like Baja California, seafood tacos — especially grilled fish tacos — are iconic. Grilled salmon brings a richer, slightly smoky flavor to this classic format, blending American grilling traditions with Mexican street food culture.
Nutrition Information
Calories: 360 (per 2 tacos)
Fat: 18g
Carbohydrates: 22g
Protein: 28g
Sodium: 300mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 10 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a skillet over low heat or enjoy cold in taco form for a refreshing option.
Serving Suggestions
Serve these grilled salmon tacos with a side of Mexican rice, black beans, or grilled street corn (elote). A margarita, michelada, or sparkling lime water would make the perfect drink pairing.
Common Mistakes
Overcooking the salmon: Keep an eye on the grill to maintain moist, flaky salmon.
Skipping tortilla warming: Warming the tortillas makes them more pliable and flavorful.
Using dry slaw: Always dress the slaw right before assembling the tacos for the best texture.
Recipe Variations
Vegan Version: Substitute salmon with grilled marinated tofu or jackfruit.
Gluten-Free Version: Use certified gluten-free corn tortillas.
Low-Carb Version: Serve the grilled salmon and slaw in lettuce wraps instead of tortillas.
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Yes, but corn tortillas offer a more authentic and flavorful base for fish tacos.
Can I grill the salmon ahead of time?
Yes, grill up to a few hours ahead and flake the salmon when ready to assemble.
What other sauces pair well with these tacos?
Chipotle crema, avocado crema, or mango salsa are excellent choices.
Ingredients
- 4 salmon fillets, skin removed
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 8 small corn tortillas
- For the Slaw:
- 2 cups shredded cabbage
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt, to taste
- Optional Toppings:
- Avocado slices
- Sour cream or crema
- Fresh salsa
- Hot sauce
Instructions
1- Preheat the grill to medium-high heat and lightly oil the grates.
2- In a small bowl, mix olive oil, lime juice, cumin, paprika, salt, and pepper. Brush this mixture over the salmon fillets.
3- Grill the salmon for 4-5 minutes per side, until cooked through and flaky. Set aside to rest.
4- Meanwhile, in a medium bowl, toss together the shredded cabbage, red onion, cilantro, lime juice, and a pinch of salt to make the slaw.
5- Warm the corn tortillas on the grill for about 30 seconds per side.
6- Flake the grilled salmon into large chunks.
7- Assemble the tacos by adding salmon to each tortilla, topping with slaw and desired toppings like avocado, crema, or salsa.
8- Serve immediately and enjoy!
