Grilled Salmon Taco

By Derrick Riches

Updated 12/03/18

Grilled salmon tacos
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  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 3-4 portions (3-4 servings)

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

  1. Gather the ingredients.

  2. Combine ingredients for the salmon rub.

  3. Squeeze the juice of 1 lime over both sides of the salmon fillet and let stand for 2 to 3 minutes.

  4. Blot excess juice away with paper towels. Sprinkle salmon rub over salmon fillet, coating evenly.

  5. Preheat grill for medium-high heat.

  6. 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.

  7. Cut open avocado and remove seed and scoop out the flesh with a spoon. Crush to an even mixture.

  8. Add ranch dressing and mix well. Taste and add a pinch of salt if needed Set aside.

  9. 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.

  10. Break salmon into small pieces and distribute them among warmed tortillas. Top with avocado dressing and tomatoes and red onion.

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