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!
A creative and healthy fish taco recipe. These salmon tacos have been thoroughly tested. Read on for more!
Maven’s Quick Tips
Grill inside or outside. You can make these salmon tacos outside on a grill or inside using a grill pan. I’ve also included instructions for baking your salmon if you prefer that method.
Prevent sticking. To prevent sticking to your grill make sure you oil your grill super well before cooking.
Keep the skin on. I recommend grilling with the skin on since it will help seal in moisture and flavor while cooking.
Get topping! This avocado crema makes an easy and healthy topping for your tacos but I’ve also included some suggested toppings to complete your meal.
High in nutrition. Salmon is a fantastic lean protein that also includes healthy fats and omega-3s. A dinner you can feel great about!
Ingredients in Grilled Salmon Tacos
- Salmon – Feel free to use either wild-caught or farmed salmon. Any varietal will work here. Just be sure to leave the skin on!
- Taco spices – or a mixture of chili powder, cumin, paprika, garlic powder, oregano and salt and pepper. Exact amounts and ratios below. Feel free to reduce salt amount if watching sodium levels.
- Avocado crema – ripe avocado, lime zest + juice, scallion, garlic clove, cumin ,salt + water.
- Tortillas – I like using corn tortillas.
See additional taco topping suggestions below!
How to Make Salmon Tacos with Avocado Crema
STEP 1: MARINATE SALMON
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.
STEP 2: MAKE CREMA
To a blender add all your avocado crema ingredients and blend until smooth.
STEP 3: GRILL SALMON
Heat your BBQ or indoor grill pan to 400 degrees F. Be sure to grease very well so salmon doesn’t stick. 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.
STEP 4: ASSEMBLE TACOS
While salmon is 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.
Topping Suggestions
These salmon fish tacos taste delicious with just the avocado crema, however I do like to add a few other ingredients to help build them out. Here are some ideas:
- Homemade salsa (or green salsa!) or even pico de gallo
- Avocado or homemade guacamole if you want to double up on the avocado goodness!
- Shredded cheddar cheese or pepper jack – cotija works great too!
- Fresh lime juice or homemade hot sauce
- Cilantro and/or sliced radishes
- Sour Cream or Greek Yogurt
- Fresh or frozen corn (thaw first) or even beans (black beans, refried beans etc…)
- Jalapeno slices for a spicy kick! I love these pickled jalapenos.
- Shredded red cabbage or other greens.
FAQs
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.
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.
You most certainly can but just note that cooking times will vary based on the fish you choose so adjust accordingly.
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.
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.
Storage Instructions
Store grilled salmon in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove-top. You can also make the avocado crema in advance but note that with time it will oxidize and turn brown.
I would not recommend freezing this recipe.
More Delicious Taco Recipes
Grilled Salmon Tacos with Avocado Crema
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!
- 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
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
- 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.
