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Ingredients
• 4 (6-ounce) salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste
• 8 soft corn tortillas
• 2 cups red cabbage, thinly sliced
• 1 ripe avocado
• 1/2 cup fresh cilantro leaves
• 1/4 cup red onion, finely diced
• 2 limes, juiced
• 1 tablespoon sour cream
• Salt and pepper to taste
- Preheat the grill to medium-high heat.
- Rinse the salmon fillets and pat dry with paper towels.
- In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, ground coriander, cayenne pepper, and salt.
- Brush each salmon fillet with olive oil, then rub the spice mixture onto both sides of the fillets.
- Place the salmon on the hot grill and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is cooking, warm the soft corn tortillas in the microwave or on the grill for a few seconds on each side.
- In a separate bowl, mash the ripe avocado and mix in the lime juice, red onion, cilantro leaves, sour cream, and season with salt and pepper to taste, creating a creamy avocado salsa.
- Once the salmon is done, remove it from the grill and let it rest for a minute before breaking it into large flakes.
- Assemble the tacos by placing a portion of the flaked salmon onto each tortilla.
- Top the salmon with the thinly sliced red cabbage.
- Add a dollop of the avocado salsa on top of the cabbage.
- Finish with a squeeze of fresh lime juice over each taco before serving.
Q1: Can I use a different type of fish instead of salmon for these tacos?
A1: Yes, you can substitute salmon with other firm fish such as cod, halibut, or tilapia. Just ensure the fish is fresh and adjust the cooking time accordingly, as different fish have varying textures and thicknesses.
Q2: How can I make these tacos if I don’t have a grill?
A2: If you don’t have a grill, you can cook the salmon in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for about 12-15 minutes. The goal is to cook the fish until it flakes easily with a fork.
Q3: Is there an alternative for sour cream in the avocado salsa if I'm lactose intolerant?
A3: For a lactose-free version of the avocado salsa, you can use lactose-free sour cream, a dollop of coconut cream, or simply omit the sour cream altogether. The avocado will still provide creaminess to the salsa.
