Delicious grilled salmon taco with avocado crema and all the fixtures! These salmon fish tacos are packed with flavor without sacrificing nutrition. The perfect protein pack dinner to enjoy if you can go out and grill! Really my favorite salmon taco recipe!
Creative and healthy fish taco recipes. These salmon tacos have been thoroughly tested. Please read more!
Maven’s simple tips
Grill inside or outside. These salmon tacos can be made on the grill or inside using grill pans. We also included instructions on how to grill the salmon if you prefer that method.
Prevents particular attention. To prevent sticking to the grill, make sure you thoroughly grease the grill before cooking.
I’ll put on the skin. It is recommended to apply skin to bake as it helps seal moisture and flavor while cooking.
Get the toppings! This avocado crema makes easy and healthy toppings for the tacos, but we also included some suggested toppings to complete the meal.
It’s rich in nutrients. Salmon is a great lean protein containing healthy fats and omega-3s. A pleasant dinner!
Ingredients for grilled salmon tacos
Salmon – Feel free to use either wild or farmed salmon. All kinds of varieties work here. Make sure to leave your skin behind! Taco spices – or a mixture of chili powder, cumin, paprika, garlic powder, oregano, salt and pepper. The exact amounts and ratios below. If you want to watch sodium levels, feel free to reduce the amount of salt. Avocado Crema – Ripe Avocado, Lime Zest + Juice, Green onions, Garlic, Cumin, Salt + Water. Tortillas – I like to use corn tortillas.
Check out our additional tapcost pickup suggestions below!
How to make salmon tacos with avocado crema
Step 1: Marinated salmon
Add salmon skin to a large shallow baking dish, top with spices and lime juice. Preheat the grill by sitting in the marinade while making an avocado crema.
Step 2: Create a CREMA
Add all the avocado crema ingredients to the blender and blend until smooth.
Step 3: Grilled Salmon
Heat a BBQ or indoor grill pan to F to 400 degrees F. Make sure to oil well to prevent salmon from sticking to it. Place salmon, skin in a grill or grill pan and cook for 6-8 minutes. Using a spatula, carefully turn it over and cook for another 6-8 minutes. The salmon reaches a temperature within 140 degrees Fahrenheit and is ready when the flakes reach easily. Alternatively, for a minimal cleanup method, the salmon can be baked in a foil pack for about 15 minutes. Remove the salmon from the grill and let it rest for a few minutes.
Step 4: Assemble the tacos
Carefully charge the tortillas on the grill while the salmon rests. Chop or shred the salmon into a burnt tortilla and top with avocado crema and other desired toppings.
Topping suggestions
These salmon fish tacos taste delicious with just the avocado crema, but I would like to add some other ingredients to build them. Here are some ideas:
If you want to double the goodness of your homemade salsa (or green salsa!), or even a pico de gallo avocado or even homemade guacamole! Shredded Cheddar Cheese or Pepper Jack – Cotilla works well too! Fresh lime juice or homemade hot sauce Spicy kick for jalapeno slices of coriander or sliced radish sour cream or Greek yogurt Fresh corn (first thawing) or beans (black beans, rebuilt beans, etc.)! I love these pickled jalapeños. Shredded red cabbage or other greens.
FAQ
absolutely! If you don’t have a grill pan or grill pan, you can easily grill salmon instead. Preheat the oven to 400 degrees. Place the marinated salmon on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked to the desired donness.
no! You can use either farmed or wild catch salmon. Farmed salmon tends to have a slightly milder flavor, but wild capture is a little richer, but also more expensive in minerals such as zinc and iron. As for salmon varieties, the King Salmon/Chinook varieties have a higher fat content, while the Sockeye and Coho salmon have a slightly lower fat content. There is also Atlantic salmon, which is always cultivated. The Wildcatch is a little more expensive, but it gives a rich flavor to the fish tacos. Both work well, so choose what you want or if you can afford it.
It’s certainly possible, but cooking times vary depending on the fish you choose, so adjust accordingly.
I personally like to use corn tortillas with tacos, but you can easily use flour tortillas if you wish. Note that only corn tortillas are gluten-free, but flour tortillas are not.
No, you don’t, but I recommend using the other topping suggestions above as your salmon tacos will be a bit bland.
Storage Instructions
Store grilled salmon in an airtight container in the fridge for up to 3 days. Reheat in a microwave or stove top. You can also pre-create Avocado Crema, but be aware that it oxidizes and turns brown over time.
We do not recommend freezing this recipe.
More delicious taco recipes
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Grilled salmon tacos at avocado crema
Delicious grilled salmon taco with avocado crema and all the fixtures! These salmon fish tacos are packed with flavor without sacrificing nutrition. The perfect protein pack dinner to enjoy if you can go out and grill! Really my favorite salmon taco recipe!
Author: Davida Lederle Prep Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 min
yield: 4 Serving 1x
category: dinner
method: grill
cooking: Mexico
diet: Gluten-free
For tacos:
1 LB Skin-on Salmon, Cut 4 Even slices
2 tsp Grand Chili Powder
1 tsp Garlic powder
1 tsp Ground Cumin
1/2 tsp Ground paprika
1/2 tsp salt
1/4 tsp Black pepper juice, 1 lime
8 Extra toppings for soft corn tortillas: coriander, finely chopped cabbage, radish, jalapenos, etc. (see above for more details)
For avocado crema:
1 It’s big ripe Avocado Zest + Juice, lime 1
1 Green onions, chopped (white only)
1 Garlic cloves, chopped
1/8 tsp cumin
1/8 tsp salt
1/4 cup water
Add salmon skin to a large shallow baking dish, top with spices and lime juice. Preheat the grill by sitting in the marinade while making an avocado crema. Heat a BBQ or indoor grill pan to F to 400 degrees F. Make sure to oil well to prevent salmon from sticking to it. Add all the avocado crema ingredients to the blender and blend until smooth. Place salmon, skin in a grill or grill pan and cook for 6-8 minutes. Using a spatula, carefully turn it over and cook for another 6-8 minutes. The salmon reaches a temperature within 140 degrees Fahrenheit and is ready when the flakes reach easily. Alternatively, for a minimal cleanup method, the salmon can be baked in a foil pack for about 15 minutes. Remove the salmon from the grill and let it rest for a few minutes. Carefully charge the tortillas on the grill while resting. Chop or shred the salmon into a burnt tortilla and top with avocado crema and other desired toppings. Store leftovers in the fridge for up to 3 days, but be aware that cremas can oxidize and turn brown.
