A Happy, Healthy Family


Grilled Salmon Tacos

I like fish tacos, but the ones in restaurants are usually made with some sort of white fish, which is fine, but it's not as healthy as wild-caught salmon, so a few months ago I decided to come up with my own recipe.

These tacos combine grilled salmon, which I absolutely love, with a fresh corn salsa and shredded cabbage (I bought a bag of shredded cabbage from the produce section at Trader Joe's, but you could always shred your own). They're light and not at all greasy, which is often a signature trait of tacos.

This is a perfect dish if you have some leftover salmon you've grilled the night before. Grilling times will vary, but here's a guide if you've never grilled salmon before.

Note: If you can make your corn salsa ahead of time, do! The longer those flavors can marry together, the better.

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Grilled Salmon Tacos
These tacos are light and fresh and 100% satisfying.
  • 3 large wild-caught salmon fillets
  • 1 T avocado oil
  • 1 t garlic salt
  • 1 t paprika
  • 4 medium whole wheat tortillas
  • 1/2 c cooked loose-kernel corn
  • 1 c cooked black beans
  • 1/2 c grape tomatoes, quartered
  • 1/4 c red onion, diced
  • 1 T lime juice
  • salt, to taste
  • 2 c shredded cabbage
  • 1/2 c shredded Cheddar cheese (optional)
  • 1 avocado, sliced (optional)
1. Preheat grill. Drizzle salmon fillets with avocado oil, then sprinkle with garlic salt and paprika. Grill salmon until done (see guide linked earlier in post).2. For corn salsa, combine corn, black beans, tomatoes, onion, and lime juice. Add a pinch of salt if desired. (Make salsa ahead of time if possible.)2. To assemble tacos, spread 1/2 c shredded cabbage on each tortilla. Flake salmon off the skin and divide among tortillas. Layer on corn salsa, cheese, and avocado, if desired.
Prep time: Cook time: Total time: Yield: 4 servings


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