Grilled Salmon Soft Tacos
Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 Servings Ready in 45 minutes
favorite of 12 people 10 people want to try
|2 tablespoonsextra-virgin olive oil|
|1 tablespoonancho or New Mexico chile powder|
|1 tablespoonfresh lime juice|
|1/4 teaspoonkosher salt|
|1/8 teaspoonfreshly ground pepper|
|4 4-ounce wild salmon fillets; about 1-inch thick, skin on|
|8 6-inch corn or flour tortillas; warmed|
|Cabbage Slaw; (see separate recipe)|
|Citrus Salsa; (see separate recipe)|
Grilled Salmon Soft Tacos Preparation
Preheat grill to medium-high.
Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.
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