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Homemade Grilled Salmon Tacos with Avocado Salsa recipe photo
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Grilled Salmon Tacos with Avocado Salsa

Smoky grilled salmon tucked into warm corn tortillas topped with a bright avocado salsa.
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 lb boneless salmon, skinned sliced into 3 equal portions
  • 1 tbsp olive oil plus more for grill
  • 1 tbsp fresh lime juice
  • 1 tsp ancho chili powder
  • 3/4 tsp ground cumin
  • 3/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 2 medium avocados ripe but semi-firm, peeled, cored and diced
  • 1/3 cup red onion small diced, rinsed under cool water and drained
  • 3 tbsp chopped cilantro
  • 1 jalapeño seeded and minced
  • 1 clove garlic minced
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • salt and freshly ground black pepper to taste
  • 8 6-inch corn tortillas warmed
  • 2 cups thinly sliced red or green cabbage
  • 1/2 cup crumbled Cotija cheese

Instructions

  • Preheat a gas grill to medium-high heat and lightly brush the grates with oil.
  • In a mixing bowl whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, ancho chili powder, ground cumin, onion powder, paprika, ground coriander, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to make the rub.
  • Rub the spice mixture evenly over both sides of each salmon portion.
  • Place salmon on the preheated grill and cook until opaque and cooked through, about 3 minutes per side, rotating once halfway through.
  • While the salmon cooks, make the avocado salsa by gently tossing diced avocado, rinsed diced red onion, chopped cilantro, minced jalapeño, minced garlic, 2 tablespoons lime juice, 1 tablespoon olive oil, and salt and pepper to taste in a bowl.
  • Warm the corn tortillas if needed, then break the cooked salmon into small pieces and divide among the tortillas.
  • Top each taco with shredded cabbage, avocado salsa, and a sprinkle of crumbled Cotija cheese, then serve warm.

Equipment

  • gas grill
  • Mixing Bowl
  • Basting Brush
  • Knife
  • Cutting Board
  • Spatula or tongs
  • Measuring Spoons

Notes

  • Rinse the diced red onion to remove harsh bite.
  • Use semi-firm avocados to keep the salsa chunky.
  • Cook salmon just until opaque to avoid drying.
  • Warm tortillas before assembling for best texture.