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Grilled Salmon Tacos with Avocado Salsa


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  • Salmon
  • 1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder, reduce if you don't like spicy
  • 3/4 tsp ground cumin
  • 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 freshly ground black pepper
  • Avocado Salsa
  • 2 medium avocados (ripe but semi-firm), peeled, cored and diced
  • 1/3 cup small diced red onion
  • 3 Tbsp chopped cilantro
  • 1 jalapeno, seeded and minced
  • 1 clove garlic, minced
  • 2 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • For serving
  • 8 6-inch corn tortillas, warmed
  • 2 cups thinly sliced red or green cabbage, optional
  • Your choice of salsa, optional
  • Mango slices, optional



Step 1

For the salmon:
Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon. 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, mango, salsa, and serve warm. Enjoy!


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