Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe
Introduction
These grilled salmon tacos are a fresh and flavorful meal, perfect for a quick weeknight dinner or a weekend gathering. The salmon is seasoned with cumin and paired with a vibrant avocado cabbage and carrot slaw, all wrapped in warm corn tortillas for a delightful bite.
Ingredients
- 1 lb. fresh salmon filet
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground pepper
- 1 cup pico de gallo, homemade or store bought
- 8 small corn tortillas
- 4 cups Easy Avocado Cabbage Carrot Cole Slaw
Instructions
- Step 1: Sprinkle salmon filets evenly with ground cumin and freshly ground pepper to season.
- Step 2: Wrap the seasoned salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once halfway through, until the salmon is cooked through and flakes easily.
- Step 3: Wrap the corn tortillas in aluminum foil and place them on the grill for about 4 minutes, turning once until they are warm and pliable.
- Step 4: To assemble, divide the grilled salmon evenly among the tortillas. Top each with pico de gallo and a generous helping of the avocado cabbage carrot slaw.
Tips & Variations
- For a spicy kick, add a drizzle of chipotle mayo or hot sauce to the tacos before serving.
- If fresh salmon isn’t available, use frozen salmon filets thawed completely before cooking.
- To make the slaw yourself, toss shredded cabbage, grated carrots, and diced avocado with a squeeze of lime juice and a pinch of salt.
- Grill the tacos on a gas or charcoal grill for authentic smoky flavor, or cook the salmon in the oven if a grill isn’t available.
Storage
Store any leftover grilled salmon separately in an airtight container in the refrigerator for up to 2 days. Keep the slaw in a separate container to prevent sogginess. Reheat the salmon gently in the oven or microwave before assembling the tacos. Tortillas are best warmed fresh but can be wrapped and stored in the refrigerator for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish for these tacos?
Yes, you can substitute salmon with other firm fish like tilapia, cod, or mahi-mahi. Adjust cooking times as needed for the thickness of the fish.
How do I keep the tortillas from tearing when warming?
Wrapping the tortillas in aluminum foil while heating helps retain moisture and prevents them from drying out and cracking. Alternatively, you can warm them wrapped in a damp cloth in the microwave for a softer texture.
PrintGrilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe
Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw combine perfectly spiced salmon with a fresh, creamy slaw and warm corn tortillas for a vibrant, healthy meal. The cumin-rubbed salmon is grilled to perfection, then topped with pico de gallo and a bright avocado cabbage carrot slaw that adds refreshing crunch and flavor, all wrapped in soft corn taco shells.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Salmon:
- 1 lb. fresh salmon filet
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground pepper
For Assembly:
- 1 cup pico de gallo, homemade or store bought
- 8 small corn tortillas
- 4 cups Easy Avocado Cabbage Carrot Cole Slaw
Instructions
- Season the salmon: Sprinkle the salmon filets evenly with ground cumin and freshly ground pepper to infuse warm, earthy flavors into the fish.
- Grill the salmon: Wrap the seasoned salmon filets in aluminum foil to retain moisture and grill them over medium heat for 10 to 12 minutes. Turn once halfway through cooking to ensure even doneness, until the salmon is cooked through and flakes easily.
- Warm the tortillas: Wrap the corn tortillas in aluminum foil and place them on the grill. Heat for 4 minutes, turning once, until the tortillas are warm and pliable.
- Assemble the tacos: Divide the cooked salmon evenly among the warmed tortillas. Top each taco with pico de gallo and a generous helping of the Easy Avocado Cabbage Carrot Cole Slaw, creating a fresh and colorful combination.
Notes
- Use fresh salmon for the best texture and flavor.
- Foil-wrapping helps keep the salmon moist while grilling.
- If you don’t have a grill, the salmon can also be cooked in a grill pan or baked in the oven at 400°F for 10-12 minutes.
- Warm the tortillas to make them more flexible and enhance their flavor.
- The avocado cabbage carrot slaw can be prepared ahead of time to save meal prep time.
- Use gluten-free corn tortillas to keep the dish gluten-free.
- Adjust the level of cumin and pepper to your taste preference.
Keywords: Grilled Salmon Tacos, Avocado Slaw, Cumin Salmon, Healthy Tacos, Gluten Free Tacos, Corn Tortilla Tacos, Fresh Fish Tacos
