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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Take your next taco night to the grill!
Most fish tacos are filled with some sort of breaded or baked white fish, but with wild salmon season on the horizon, now is the perfect time to shake things up.
Seasoned, grilled and stuffed into a tortilla with sweet mango salsa, rich avocado cream and cheese, these tacos may not be traditional, but they are definitely delicious!
Grilled Salmon Tacos
- Cook time:
- 15min
- Prep time:
- 15min
- Total time:
- 30min
- Servings:
- 8
Ingredients
For the Mango 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 fresh salmon
- 3 Tbsp. Heinen's olive oil
- 1 tsp. each Heinen's 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 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.
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