Can I bake my salmon?

Absolutely! If you don't have a grill or grill pan you can easily bake your salmon instead. Preheat your oven to 400 degrees. Place marinated salmon on a parchment-lined baking sheet and bake for 15-20 minutes or until cooked to desired doneness.

Does it matter what type of salmon I use?

No! You can use either farmed or wild caught salmon. Farmed salmon tends to be a bit milder in flavor while wild caught can be a bit richer but is also higher in minerals like zinc and iron. As far as varietals of salmon, King Salmon/Chinook, has a higher fat content, whereas Sockeye and Coho salmon are a bit lower in fat. There's also Atlantic Salmon, which is always farmed. Wild caught is a bit more expensive but will result in a richer flavor of fish taco. Either works great so just pick what you desire or can afford.

Can I use a different fish?

You most certainly can but just note that cooking times will vary based on the fish you choose so adjust accordingly.

What type of tortillas should I use?

I personally like using corn tortillas with my tacos but you can easily use flour tortillas if you prefer. Just note that only corn tortillas are gluten-free, while flour tortillas are not.

Do I have to use the avocado crema?

No you don't but I would recommend using some other topping suggestions above since your salmon tacos will end up a little bland otherwise.

Grilled Salmon Tacos with Avocado Crema

Overhead image of salmon tacos with avocado crema, jalapenos, cilantro, lime and cabbage.

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Delicious grilled salmon tacos with avocado crema and all the fixings! These salmon fish tacos are packed with flavor without sacrificing nutrition. The perfect protein-packed dinner to enjoy whether or not you can get outside and grill! Truly my favorite salmon tacos recipe!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

For the tacos:

1 lb skin-on salmon, cut into 4 even slices
2 tsp ground chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp salt
1/4 tsp black pepper
juice, 1 lime
8 soft corn tortillas
Extra toppings: cilantro, shredded cabbage, radishes, jalapenos etc…(see above for more suggestions)

For the avocado crema:

1 large ripe avocado
zest + juice, 1 lime
1 scallion, chopped (whites only)
1 garlic clove, minced
1/8 tsp cumin
1/8 tsp salt
1/4 cup water

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Instructions

Add your salmon skin side down in a large shallow baking dish and top with spices and lime juice. Let sit in marinade while you make the avocado crema and preheat your grill.
Heat your BBQ or indoor grill pan to 400 degrees F. Be sure to grease very well so salmon doesn’t stick.
To a blender add all your avocado crema ingredients and blend until smooth.
Place salmon, skin side up onto grill or grill pan and cook for 6-8 minutes.
Use a spatula to carefully flip and cook for an additional 6-8 minutes. Your salmon is ready when it reaches an internal temp of 140 degrees F and flakes easily.
Alternatively you can grill your salmon inside a foil pack for about 15 minutes for a minimal clean up method.
Remove salmon from grill and let rest for a few minutes. While resting, carefully char your tortillas on the grill.
Chop or shred your salmon into your charred tortillas and top with avocado crema and any other desired toppings.
Store leftovers in the fridge for up to 3 days but note that your crema may oxidize and turn brown over time.

Find it online: https://www.thehealthymaven.com/grilled-salmon-tacos/