Ingredients
Scale
For tacos:
- 1½ lb. boneless salmon filets
- 1 Tbsp. olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Dash of cayenne
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For salsa:
- 2 medium avocados, pitted and diced
- ½ red onion, diced
- 1 jalapeno, seeded and finely chopped
- 2 garlic cloves, minced
- 3 Tbsp. lime juice (we recommend freshly squeezed)
- 2 Tablespoons olive oil, divided
- ¼ cup cilantro, chopped, divided
For serving:
- 8 (6-inch) corn tortillas, warmed
- 2 cups purple or red cabbage, thinly sliced
- ¼ cup crumbled Cotija or feta cheese (optional)
Instructions
- Oil grill grates and preheat grill to medium-high heat. While grill is preheating, place salmon on a plate or dish, skin side down and allow to come to room temperature while preparing seasoning. Drizzle remaining 1 Tablespoon olive oil and juice from remaining two quarters of lime over top of salmon.
- In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, dash of cayenne, salt and pepper; mix with a fork to combine well. Coat top of salmon with seasoning.
- Put salmon on grill, skin side down. (If skinless, place salmon seasoned side up.) Cook for about 8-10 minutes, or until salmon is fully cooked. Remove from grill using a clean plate or platter. Let cool slightly, then remove skin from salmon if salmon is not skinless.
- While salmon is grilling, combine all salsa ingredients and mix well to combine.
- Divide cabbage evenly amongst corn tortillas. Top with salmon, salsa, cheese (if using) and remaining cilantro. Serve warm.
Notes
Recommended utensils: 2 mixing bowls, grill, fish spatula, fork, cutting board, knife
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Salmon