Description
Experience a vibrant explosion of fresh flavors with these Grilled Salmon Tacos topped with a crunchy Lemon Vinaigrette Slaw. Perfect for a weeknight dinner or an elegant gathering, every bite is a delightful journey!
Ingredients
- Salmon Fillets (about 6 ounces each, skin on if possible)
- Olive Oil
- Salt
- Freshly ground black pepper
- Garlic powder
- Smoked paprika
- Cabbage (mix of green and red, finely shredded)
- Carrots (shredded)
- Red Onion (thinly sliced)
- Jalapeño (optional, finely minced)
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- Honey or Maple Syrup
- Dijon Mustard
- Fresh Herbs (chopped dill or cilantro)
- Salt and Pepper (to taste)
- Tortillas (corn or flour)
- Avocado (sliced or diced)
- Fresh Cilantro (for garnish)
- Cotija Cheese (optional)
- Lime Wedges (for serving)
- Hot Sauce/Crema (optional)
Instructions
- Prepare the Lemon Vinaigrette Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, and thinly sliced red onion. If using, add the minced jalapeño.
- In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper until well combined and emulsified.
- Pour the vinaigrette over the cabbage mixture. Toss everything together until the vegetables are evenly coated. Cover the bowl and refrigerate for at least 15-30 minutes while you prepare the salmon.
- Prepare the Salmon: Gently pat the salmon fillets dry with paper towels. Drizzle each fillet with a little olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika on both sides.
- Preheat and Prepare Your Grill: Preheat your outdoor grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush and oil the grates to prevent sticking.
- Grill the Salmon: Place the seasoned salmon fillets, skin-side down (if using skin-on), directly on the oiled hot grates. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Carefully remove the grilled salmon from the grill and let it rest on a clean plate for a few minutes.
- Warm the Tortillas: While the salmon is resting, warm your tortillas on the grill, in a dry skillet over medium heat, or wrapped in foil in the oven.
- Assemble Your Tacos: Using a fork, gently flake the cooked salmon into bite-sized pieces. Grab a warm tortilla and fill it with a generous portion of the Lemon Vinaigrette Slaw. Top the slaw with the flaky grilled salmon. Add your desired toppings: slices of fresh avocado, a sprinkle of fresh cilantro, and a crumbling of Cotija cheese (if using). Serve immediately with extra lime wedges for squeezing.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: For best results, don't overcook the salmon. Make the slaw ahead of time to allow flavors to meld. Use corn tortillas for an authentic taste, or flour tortillas for a softer texture.