Grilled Salmon Tacos
Mix up your taco routine with these fresh and easy fish tacos. Full of flavor and with just a bit of spice, they're on the table in under an hour, making them an excellent weeknight meal option. A grilling basket is useful in this recipe to help prevent the fish from falling apart on the grill. This recipe makes 4 tacos.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
For the salmon and marinade:
1/4 cup olive oil
Juice from 1 fresh lime
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1 pound skinless salmon filet, pin bones removed
For the taco assembly:
4 taco-sized flour tortillas, lightly grilled
1 jalapeño, seeds removed and very thinly sliced
1 avocado, pitted, peeled and sliced
1 small red or white onion, thinly sliced
4 ounces queso fresco cheese
3 tablespoons sour cream
Juice from 2 fresh limes plus the zest from 1 lime
Place salmon filets in a glass or nonreactive baking dish. Whisk the marinade ingredients together in a small nonreactive bowl. Pour marinade over salmon and rub into salmon with your (clean) hands, making sure to coat the entire surface of the fish with the marinade. Cover with plastic wrap and refrigerate for 2-4 hours.
Once the fish is ready to cook, preheat your grill or grill pan to medium-high. Remove salmon from refrigerator, shake off excess marinade and place in your grilling basket. Cook for 10-12 minutes, flipping once in the middle of cooking. Remove from heat and let rest for 5 minutes. Once cooled, break up the fish gently with a fork into chunks.
To assemble the tacos, Place some salmon into a tortilla shell. Layer avocado, jalapeño, onion and cheese over fish. Garnish with a dollop of sour cream and a squeeze of fresh lime juice. Serve right away.