Mexican · Lunch
Grilled Salmon Tacos
Grilled salmon fillet seasoned with cumin, chili powder, and smoked paprika, charred over high heat and flaked into warm corn tortillas. Topped with cabbage slaw, avocado, cilantro, pickled jalapeno, and cilantro-lime crema for brightness and gentle heat.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
463Calories
37.2gProtein
23.6gFat
30.1gCarbs
4.2gSugar
6.8gFiber
410mgSodium
108mgChol
5.9gSat Fat
1150mgPotassium
140mgCalcium
2.6mgIron
5.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the salmon fillet dry, then rub both sides with chili powder, cumin, smoked paprika, salt, and olive oil.
2
Grill
Place salmon skin-side down on a medium-high heat grill or grill pan. Cook 3 to 4 minutes per side until opaque and flakes easily.
3
Build
Whisk sour cream, lime juice, and cilantro together in a small bowl until smooth for the crema. Warm the corn tortillas in a dry skillet over medium heat, 20 seconds per side, until pliable.
4
Plate
Flake salmon onto a board, divide between tortillas, and top with cabbage, avocado, pickled jalapeno, and lime crema. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 44 corn tortillas (about 1.8 oz/50g total)
- 1 cup90g green cabbage
- 11 avocado
- 4 tbsp4 tbsp sour cream
- 2 tbsp2 tbsp lime juice, plus 1 lime wedge to serve
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp pickled jalapeno
- salt, to taste
