Shop
The following recipe and photography were provided by our partner, Chef Billy Parisi.
Move over beef because salmon is about to fill this tortilla!
Peak wild salmon season is the perfect time to shake up a classic taco. Mango salsa adds a level of sweetness to complement savory grilled salmon, but the flavor party doesn’t stop there. Add some avocado cream to complete your new favorite taco recipe.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Grilled Salmon Tacos
- Cook time:
- 15min
- Prep time:
- 15min
- Total time:
- 30min
- Servings:
- 8
Ingredients
For the Salsa
- 1 mango, peeled and medium diced
- 1 cup papaya, medium diced
- ¼ red onion, peeled and small diced
- 1 jalapeño, seeded and small diced
- 2 Tbsp. fresh cilantro, chopped
- Juice of ½ lime
- Salt and pepper, to taste
For the Avocado Cream
- 1 avocado, peeled and seeded
- Juice of ½ lime
- ½ cup sour cream
- Salt and pepper, to taste
For the Salmon:
- 1 ½ lbs. skin on wild-caught salmon
- 3 Tbsp. olive oil
- 1 tsp. each garlic powder, onion powder, chili powder and cumin
- 8 corn tortillas
- 1 cup shredded red cabbage
- Salt and pepper, to taste
Instructions
- Preheat the grill to high heat, between 450°F and 550°F.
- Combine all of the salsa ingredients together in a bowl and mix. Keep cool in the refrigerator.
- For the avocado cream, mash the avocado in a bowl using a fork or a hand masher. Add the lime juice, sour cream, salt and pepper. Keep cool in the refrigerator.
- Add the salmon to a plate and pour the olive oil evenly over the top.
- Evenly sprinkle on the garlic powder, onion powder, chili powder, cumin, salt and pepper.
- Place the salmon on the grill, skin-side-down. Close the hood and cook for 12-15 minutes, or until cooked through. Remove the salmon
- Place some salmon into a corn tortilla and layer with cabbage, salsa, avocado cream and optional cheese.
Chrome
Firefox
Edge