Best 3 Grilled Salmon Tacos Recipes

Grilled Salmon Tacos: A Flavorful Fusion of Mexican and Pacific Northwest Cuisine

Indulge in a culinary journey that harmoniously blends the vibrant flavors of Mexican cuisine with the pristine bounty of the Pacific Northwest. Grilled Salmon Tacos, a delectable dish that tantalizes taste buds with its distinct flavors and textures, awaits your culinary exploration. Discover a symphony of flavors as tender, flaky salmon, grilled to perfection, is nestled in warm corn tortillas and adorned with a medley of fresh, zesty toppings. From the creamy coolness of avocado crema to the vibrant crunch of cabbage slaw, each element of this taco sings in harmony, creating a symphony of taste and texture. Whether you're seeking a light and refreshing lunch or a hearty dinner option, Grilled Salmon Tacos offer a satisfying and unforgettable culinary experience. Embark on this culinary adventure and let your taste buds savor the exquisite flavors of the Pacific Northwest, infused with the vibrant spirit of Mexican cuisine.

Here are our top 3 tried and tested recipes!

GRILLED CHIPOTLE SALMON TACOS

Grilled Chipotle Salmon Tacos image

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons lime juice
3 chipotle peppers plus 2 teaspoons adobo sauce
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 pounds salmon fillets (about 1 inch thick)
SLAW:
1/2 cup cider vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
ASSEMBLY:
12 corn tortillas (6 inches), warmed

Steps:

Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

Nutrition Facts : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

GRILLED SALMON TACOS

Grilled Salmon Tacos image

Make and share this Grilled Salmon Tacos recipe from Food.com.

Provided by Sureglad

Categories Low Cholesterol

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skinless salmon fillets or 1 lb white fish fillet, fresh or frozen
1 cup red potatoes, cubed
1 1/2 teaspoons ground chipotle chile pepper
3/4 teaspoon sugar
1/2 teaspoon salt
1 cup mild green chili salsa
3 tablespoons lime juice
3/4 cup thinly sliced green onion (6)
1/2 cup snipped fresh cilantro
12 6-inch corn tortillas, warmed
1/2 cup light sour cream
lime wedge (optional)

Steps:

Thaw fish, if frozen.
Rinse fish; pat dry. Set aside. In covered small saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
In small bowl combine chipotle chile pepper, sugar, and 1/4 teaspoon of the salt. Rinse fish; pat dry. Measure thickness of fish. Rub chile pepper mixture into fish.
Grill fish on greased rack of uncovered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning fish after half the grilling time.
Cool slightly. Break fish into chunks.
In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onion, and cilantro; toss gently to coat.
Divide fish mixture among tortillas.
Top with sour cream; fold tortillas.
Serve with lime wedges.

Nutrition Facts : Calories 244.4, Fat 6.7, SaturatedFat 2.1, Cholesterol 41.6, Sodium 547.8, Carbohydrate 27.4, Fiber 4, Sugar 3, Protein 19.9

GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE

Grilled Salmon Tacos with Chunky Guacamole image

Chunky guacamole provides a tasty addition to these grilled salmon tacos. A perfect Mexican dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 15

Ingredients

2 plum (Roma) tomatoes, chopped
2 avocados, peeled, chopped
1/4 cup finely chopped onion
1 serrano chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 salmon fillets (about 6 oz each)
2 tablespoons vegetable oil
10 corn or flour tortillas (6 inch)
2 cups finely shredded red cabbage
Lime wedges

Steps:

In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 450 mg, Sugar 2 g, TransFat 0 g

Tips:

When choosing salmon fillets, look for pieces that are about 6 ounces each and have a firm, even texture. Avoid fillets with any signs of bruising or discoloration.
To ensure that the salmon is cooked evenly, make sure that the grill is preheated to medium-high heat before cooking.
Brush the salmon fillets with olive oil before grilling to help prevent them from sticking.
Cook the salmon for 4-5 minutes per side, or until it is cooked through. The salmon is cooked through when it flakes easily with a fork.
While the salmon is grilling, prepare the tacos by warming the tortillas and preparing the toppings.
Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before flaking it with a fork.
Serve the salmon tacos immediately, topped with your favorite toppings.

Conclusion:

Grilled salmon tacos are a delicious and healthy meal that can be easily prepared at home. By following these tips, you can make sure that your salmon tacos are cooked perfectly and that they are packed with flavor. So next time you're looking for a quick and easy meal, give grilled salmon tacos a try!

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