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Introduction
Fusion cuisine at its finest, these Zesty Lime-Grilled Salmon Tacos represent a delightful marriage between traditional Mexican flavors and heart-healthy fish. While fish tacos have long been a staple of coastal Mexican cuisine, particularly in Baja California, the use of salmon offers a unique twist on the classic recipe. This dish beautifully illustrates how global culinary trends can breathe new life into traditional recipes, creating meals that are both familiar and excitingly novel. The addition of the avocado crema pays homage to the creamy, cooling sauces often found in Mexican street food, while also incorporating the current popularity of avocado in health-conscious eating.
Ingredients
• 4 (6 oz) wild-caught salmon fillets, skin-on
• 1/4 cup fresh lime juice (about 2-3 limes)
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 8 (6-inch) corn tortillas
• 2 ripe avocados, pitted and peeled
• 1/4 cup Greek yogurt
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt
• 2 cups finely shredded red cabbage
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• Lime wedges, for serving
Step 1:
In a large mixing bowl, whisk together 1/4 cup lime juice, olive oil, minced garlic, cumin, chili powder, 1/4 tsp salt, and 1/4 tsp pepper. Add salmon fillets, coat evenly, and marinate for 15-20 minutes.
Step 2:
While salmon marinates, make the avocado crema. In a blender, combine avocados, Greek yogurt, 2 tbsp lime juice, and 1/4 tsp salt. Blend until smooth and set aside.
Step 3:
In a small mixing bowl, toss together shredded cabbage, red onion, cilantro, apple cider vinegar, honey, 1/4 tsp salt, and 1/8 tsp pepper to make the slaw. Refrigerate until ready to use.
Step 4:
Preheat grill or grill pan to medium-high heat (about 400°F). Remove salmon from marinade and grill, skin-side down, for 4-5 minutes. Flip and cook for an additional 2-3 minutes, or until fish flakes easily.
Step 5:
While salmon cooks, wrap corn tortillas in aluminum foil and warm on the grill for 2-3 minutes, flipping once.
Step 6:
To assemble tacos, spread avocado crema on each tortilla, top with a piece of grilled salmon, cabbage slaw, and extra cilantro. Serve immediately with lime wedges.
Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Thaw it completely in the refrigerator before marinating and grilling.
Q: How can I make this recipe dairy-free?
A: Omit the Greek yogurt in the avocado crema or replace it with a dairy-free yogurt alternative.
Q: Can I prepare any components ahead of time?
A: Yes, you can prepare the marinade, avocado crema, and slaw up to 24 hours in advance and store them separately in the refrigerator.
• For best results, use wild-caught salmon for its superior flavor and texture.
• If corn tortillas are not available, you can substitute with flour tortillas or lettuce wraps for a low-carb option.
• Greek yogurt can be replaced with sour cream in the avocado crema.
• For a spicier version, add a diced jalapeño to the cabbage slaw.
• This recipe contains fish and dairy. For a dairy-free version, omit the Greek yogurt in the avocado crema.
• To make ahead, prepare the marinade, avocado crema, and slaw up to 24 hours in advance and store separately in the refrigerator.
Serve tacos immediately while salmon is hot and tortillas are warm. Provide extra lime wedges on the side for squeezing over tacos.
Store leftover components separately in airtight containers in the refrigerator. Consume within 2 days. Reheat salmon gently in a 350°F oven for 5-7 minutes.
Start marinating the salmon first, then prepare the crema and slaw while it marinates. Preheat the grill while assembling other components to maximize efficiency.
- Don't overcook the salmon - it should be slightly pink in the center for optimal flavor and texture.
- Pat the salmon dry before grilling to ensure a nice sear and prevent sticking.
- Taste and adjust seasoning in the avocado crema and slaw before serving.
For a spicier version, add diced jalapeños to the slaw. For a low-carb option, use lettuce wraps instead of corn tortillas.
Pair with a crisp Mexican lager, a citrusy white wine like Sauvignon Blanc, or a refreshing margarita.
Best in summer when fresh salmon and produce are readily available, but can be enjoyed year-round.
Contains fish (salmon) and dairy (Greek yogurt). May contain traces of gluten if processed on shared equipment.
