Grilled Salmon Tacos
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.
-
Prep Time: 10 minutes -
Cook Time: 15 minutes
-
Total Time: 25 minutes
-
Yield: 8 tacos 1x
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Once the salmon, salsa, and tortillas are ready, assemble the tacos. Layer the tortillas with shredded cabbage, salmon, and avocado salsa to serve.
- 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.
Nutrition
- Serving Size: 2 tacos
- Calories: 542 calories
- Sugar: 4 grams
- Fat: 32 grams
- Carbohydrates: 40 grams
- Fiber: 13 grams
- Protein: 32 grams
Find it online: https://kaynutrition.com/grilled-salmon-tacos/
