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Salmon tacos are a fresh and healthy alternative to traditional tacos. The salmon is generously rubbed with a spice mixture before it's grilled, then receives a splash of lime juice before hitting the tortilla with tomatoes, red onion, and a creamy avocado-ranch dressing. Try this flavorful grilled salmon taco recipe for a new take on a classic favorite.
Ingredients
- For the Salmon Rub:
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- For the Tacos:
- 1 pound salmon fillet
- 1 lime (juiced)
- 1 avocado
- 1 cup​ ranch dressing
- 1/2 red onion (diced)
- 1 large tomato (diced)
- 2 limes cut into wedges
- 12 small corn or​ flour tortillas
Steps to Make It
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Gather the ingredients.
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Combine ingredients for the salmon rub.
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Squeeze the juice of 1 lime over both sides of the salmon fillet and let stand for 2 to 3 minutes.
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Blot excess juice away with paper towels. Sprinkle salmon rub over salmon fillet, coating evenly.
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Preheat grill for medium-high heat.
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Right before placing salmon onto grill, oil the grill grates. To do this, use a large pair of outdoor cooking tongs, folded paper towels, and a high smoke point oil like grapeseed or avocado oil. You can also use olive oil if in a pinch. Soak paper towels with oil and grasp with tongs. Apply oil onto grates making 3 to 4 passes. This will help to create a non-stick surface for the fish.
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Cut open avocado and remove seed and scoop out the flesh with a spoon. Crush to an even mixture.
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Add ranch dressing and mix well. Taste and add a pinch of salt if needed Set aside.
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Grill salmon over medium-high heat. When done (internal temperature of at least 145 F) the salmon will easily flake and appear opaque through the middle.
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Break salmon into small pieces and distribute them among warmed tortillas. Top with avocado dressing and tomatoes and red onion.