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Grilled Salmon Tacos

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Fresh, blackened salmon, grilled to perfection and finished with a fresh, tangy cole slaw for the perfect grilled fish taco.

 

grilled salmon tacos on a plate served with corn one the cob and grilled peppersThe flavor that grilling adds to meat and vegetables is incomparable to any other cooking method. I have friends who are grilling “six days a week!” and while I might not grill as often as that, when I do, I know my family’s expectations are high, and with that in mind… These are the best grilled fish tacos I’ve ever made.

Let’s break down the components of this recipe- Fresh ingredients are key here. When are they not? Your fish should not smell “fishy”- ask the butcher or fish monger to let you smell it. If it’s fishy, take a pass, it’s not fresh and that fishy smell will translate into how it will taste (blech) when it’s cooked. Wild salmon is featured here, but several firm-flesh fish options would be delicious. I’ve used mahi mahi, red snapper, halibut, even cod. And, if you can get a filet with the skin still attached, even better.

The fish is oiled and liberally rubbed with a spice combination of chili powder, coriander and cumin. If your fish has skin on one side, don’t put any rub on the skin, unless you plan on eating the skin. Place the fish skin-side down first on the grill. The skin will protect the fish from over-charring, allowing the grill’s heat to cook the fish and infuse the rub down into it. Turn it over for the last minute or two. The fish finishes super moist and flavorful and the crispy skin pretty much peels off by itself.


Close up of grilled salmon

grilled salmon with skin

The tartar sauce is a fresh combination of mayonnaise, lime juice, and a few teaspoons of chipotle chili peppers and adobo sauce. The chilis and adobo will not make the sauce spicy, but will add a smoky heat that only complements the spice-rubbed fish. I chop one teaspoon of the pepper and then add a teaspoon of the adobo sauce. Yu-um!

salmon tacos with cabbage and sauce

Don’t be fooled by the simplicity of the cabbage slaw. Shredded cabbage, cilantro, and scallions that’s dressed with tangy cider vinegar and olive oil. This adds the perfect complement to the fish and tartar sauce and it’s my son’s favorite cole slaw option, any time. Cilantro in the slaw can easily be substituted with parsley if you’re like my husband and don’t care for cilantro. The amount can be reduced considerably as well.

grilled salmon tacos on a plate served with corn on the Cobb and grilled peppers

There you have it. One of my favorite grilling recipes for fish. And for a Paleo option or if you’re just cutting back on grains in general, omit the corn tortillas and make sure your mayonnaise is made with avocado oil. Throw the corn tortilla shells the on the grill for just a few minutes to heat, soften and char them as well.

fish tacos with salmon on a plate
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5 from 5 votes

The Best Grilled Fish Tacos I've Ever Made!

These grilled fish tacos can be made with several types of fish. Salmon, halibut, mahi mahi, snapper and cod are favorites. Just make sure it's a fish that doesn't easily fall apart. If the fish has the skin on, it'll grill up even better.
Course Grilling
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 322
Author Sally Humeniuk

Ingredients 

  • 4 cups green cabbage, finely shredded
  • 5 Tablespoons fresh cilantro or parsley, minced
  • 3 scallions, sliced thin
  • 2 Tablespoons apple cider vinegar
  • 4 teaspoons light olive or avocado oil, divided
  • Salt and pepper
  • ¾ cup mayonnaise
  • 1 Tablespoon fresh lime juice
  • 2 teaspoons canned chipotle chile in adobo sauce, minced
  • 1 garlic clove, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 4- 6 oz. salmon filets, (skin on works great) or mahi mahi, halibut, or other firm fish, about 1-inch thick
  • 12- 6 inch corn tortillas
  • Lime wedges for serving

Instructions

  • Toss 4 cups cabbage, 4 Tablespoons cilantro or parsley, 3 scallions, 2 Tablespoons vinegar, 1 teaspoon oil, and ¼ teaspoon salt in a bowl. Refrigerate until serving.
  • In a small bowl, combine the remaining 1 Tablespoon cilantro, ¾ cup mayonnaise, 1 Tablespoon lime juice, 2 teaspoons chipotles (see note below), and 1 minced garlic. Season with salt and pepper to taste. Refrigerate until serving.
  • Lay out fish fillets and pat dry with paper towels to prepare for the rub. Combine 2 teaspoons chili powder, ½ teaspoon coriander, ¼ teaspoon cumin, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a bowl. Brush fish with the remaining Tablespoon oil, and rub evenly with the spice mixture (placing rub on top side only if fish still has skin).
  • Prepare your grill as desired for cooking fish. I use a charcoal grill and heat one side hot with a full layer of coals, and the other side with sporadic coals for lower heat.
  • Once coals are to your liking, grill 4-6 ounce fish with the skin side down first until you start to see it turn opaque, approximately 5 minutes. Turn fish over carefully and grill and addition 3-4 minutes. The skin is practically falling off the fish on its own here.
  • Remove fish from grill and cover with foil while you grill the tortillas.
  • Working in batches, grill 12-6 inch tortillas, turning as needed until warm and lightly charred, about 30 seconds. As the tortillas are done, wrap them in a clean kitchen towel or a large sheet of foil to keep them warm and soft.
  • Cut each fish filet into large chunks for filling the tacos. Smear each tortilla with some of the mayonnaise mixture and top with some of the cabbage slaw and pieces of fish. Serve with the lime wedges.
Nutrition Facts
The Best Grilled Fish Tacos I've Ever Made!
Amount Per Serving
Calories 322 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 222mg10%
Potassium 205mg6%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 320IU6%
Vitamin C 18.4mg22%
Calcium 70mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from America’s Test Kitchen Healthy Family Cookbook.

Note: This is an update of my recipe The Best Grilled Fish Tacos I’ve Ever Made from June, 2015.

Grilled Salmon Tacos pinterst pin

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Comments

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    Recipe Rating




  1. shari h says

    June 9, 2022 at 6:34 AM

    5 stars
    These tacos were amazing! I added cayenne to the salmon and the lime mayo sauce.

    Reply
  2. mark m says

    April 22, 2022 at 6:03 AM

    5 stars
    Love how its all done on the grill. Even the warming of the tortillas. Great recipe Sally, will definitely be making again soon!

    Reply
  3. cameron says

    April 22, 2022 at 6:01 AM

    5 stars
    TASTY! Net time I think I will add a chopped jalapeño to the sauce but other than that it was very, very good!

    Reply
  4. summer v says

    April 22, 2022 at 5:59 AM

    5 stars
    delicious! My favorite part was the crispy salmon you get in each bite. The sauce was so easy and yummy I put it on my homemade rice also. Thanks Sally, it was amazing!

    Reply
  5. Toni Richardson says

    June 6, 2018 at 7:47 PM

    5 stars
    Yummy! Amazing Salmon Tacos are one of the healthiest and easy to make the recipe, I make this recipe for the weekend and my family and husband love this salmon taco. Thank you guys for making my weekend yummy and amazing.

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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