Grilled Salmon Tacos

Turn taco night into a seafood feast with these grilled salmon tacos with avocado salsa. The combination of flaky fish, creamy avocado, and crunchy corn tortillas ensures these tacos are full of flavor and texture in every bite.

I don’t know about you, but I absolutely love fish tacos. Any time we go out for tacos, fish tacos are the first thing I order because I love their crunchy bite and saltiness. That said, I don’t love deep frying at home – it’s just too messy and a bit too high fat for me to enjoy on a regular basis – so these grilled fish tacos are a great alternative.

While this grilled salmon taco recipe is healthy and tasty, it’s all about the avocado salsa. The mixture of color and texture in the salsa is not only incredibly delicious on its own but it’s the perfect topping for the smoky grilled salmon.

Why You’ll Love Them

• Quick and Easy – Ready in under 30 minutes, these salmon tacos are perfect for a weeknight dinner.
• High in Protein – The combination of salmon and corn ensures that each salmon taco contains over 15 grams of protein.
• Full of Healthy Fats – Not only is salmon a great source of omega-3 fatty acids, but the addition of avocado and olive oil ensures that these tacos are rich in healthy fats.

Ingredients + Substitutions

• Salmon – To ensure the tacos are protein-packed. You can use fresh or frozen, farm or wild salmon. If using frozen salmon, just ensure it’s thawed before cooking.
• Spices – A mixture of smoked paprika, onion powder, garlic powder, chili powder, and salt to season the salmon fillets.
• Avocado – To make the avocado salsa and add some healthy fat.
• Tomatoes – To add to the avocado salsa. I used whole tomatoes, but you can use cherry tomatoes or grape tomatoes if needed.
• Red Onion – To add some color and crunch to the salsa.
• Fresh Cilantro – To add some leafy greens and freshness. If you’re not a fan of cilantro, you can use parsley instead.
• Lime Juice – To balance the flavors of the salsa and finish the tacos.
• Olive Oil – To cook the salmon.
• Cabbage – To add some fiber and crunch. I used purple cabbage but you can use any color you like.
• Tortillas – I recommend using corn tortillas but you can use flour tortillas if preferred.

How to Make Grilled Salmon Tacos

1. Make the avocado salsa. In a large bowl, add the diced avocado, tomato, red onion, cilantro, lime juice, and salt, and gently toss to combine. Taste and adjust seasoning with additional lime juice, salt, and pepper as needed.
2. Season the salmon. In a small bowl, add the smoked paprika, onion powder, garlic powder, chili powder, and salt, and stir to combine. Place the salmon fillets on a cutting board, pat dry with a paper towel, sprinkle the spice mix on top, and use your hands to rub it in to ensure the salmon is well coated in spices.
3. Grill the salmon. Preheat a grill or grill pan to medium-high heat and brush the grill grates with oil or warm the oil in the pan. Add the salmon fillets, skin side down, and cook for 3 to 4 minutes per side until lightly charred or cooked to your liking.
4. Warm the tortillas. Working in batches, heat the corn tortillas on the grill or in a pan for roughly 30-45 seconds per side, until toasted and golden brown.
5. Assemble the tacos. Layer the tortillas with a bit of shredded cabbage, pieces of cooked salmon, and avocado salsa.
6. Serve and enjoy! The salmon tacos can be enjoyed immediately and any leftover salmon and salsa can be stored in an airtight container in the fridge for up to 4 days.

You can find the detailed instructions in the recipe card below.

Serving Suggestions

These grilled salmon tacos are a well-balanced meal on their own as they are complete with protein, carbohydrates, fiber, and healthy fats. I opted to keep the toppings simple and only add the avocado sala, however, other topping ideas include:

• Guacamole
• Greek yogurt
• Sour cream
• Feta cheese
• Pickled onions
• Jalapenos

Moreover, you could serve the tacos with some side dishes to stretch the recipe into more portions or create a large feast. Suggested side dishes include:

• Grilled corn
• Avocado corn salad
• Mexican street corn salad
• Apple cider vinegar coleslaw

More Salmon Recipes:

• Salmon Quinoa Bowls
• Spicy Salmon Roll Bowls
• Salmon Meal Prep Bowls
• Honey Miso Salmon

Grilled Salmon Tacos

Author: Stephanie Kay

Ready in 30 minutes with over 30 grams of protein per serving, these grilled salmon tacos with avocado salsa are perfect for a quick, easy, and healthy dinner.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 tacos

Print Recipe

Pin Recipe

Ingredients

Grilled Salmon:

• 1 pound salmon, fillets or steaks
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons olive oil

Avocado Salsa:

• 2 avocados, peeled and diced
• 2 tomatoes, seeded and diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons lime juice (about 1 lime)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Tacos:

• 8 corn tortillas
• 1 cup purple cabbage, shredded
• Lime wedges, to serve

Cook Mode Prevent your screen from going dark

Instructions

1. In a small bowl, add the smoked paprika, garlic powder, onion powder, chili powder, and salt, and stir to combine. Place the salmon fillet on a cutting board, sprinkle with spice mixture, and, using your hands, rub into the salmon until well coated on all sides.
2. Preheat a grill or grill pan to medium-high heat and brush the grill grate with olive oil or warm it in the pan. Add salmon fillets, skin side down, and cook for 3-4 minutes per side lightly charred or cooked to your liking. Once cooked, transfer to a plate to rest for 5 minutes, then flake into smaller pieces.
3. While the salmon is cooking, make the avocado salsa. In a medium bowl, add the diced avocado, tomatoes, red onion, cilantro, lime juice, and salt, and toss to combine. Taste the avocado salsa, adjust the seasoning with salt and pepper as needed, and set aside.
4. While the salmon is resting, warm the tortillas. Working in batches, heat the corn tortillas on the grill or in a pan for roughly 30-45 seconds per side, until toasted and golden brown.
5. Once the salmon, salsa, and tortillas are ready, assemble the tacos. Layer the tortillas with shredded cabbage, salmon, and avocado salsa to serve.
6. Any leftover avocado salsa can be stored in an airtight container in the fridge for up to 24 hours, and leftover salmon can be stored in an airtight container in the fridge for up to 4 days or freezer for 3 months.