Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe
Introduction
Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw offer a delicious and healthy meal that combines tender, cumin-rubbed salmon with a refreshing, crunchy slaw. Perfect for a quick dinner, these tacos are full of flavor and naturally gluten-free.
Ingredients
- 1 lb. fresh salmon filet
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground pepper
- 1 cup pico de gallo, homemade or store bought
- 8 small corn tortillas
- 4 cups Easy Avocado Cabbage Carrot Cole Slaw
Instructions
- Step 1: Sprinkle salmon filets evenly with ground cumin and freshly ground pepper.
- Step 2: Wrap the salmon filets in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until the salmon is cooked through and flakes easily with a fork.
- Step 3: Wrap the corn tortillas in aluminum foil and place them on the grill for about 4 minutes, turning once, until they are warm and pliable.
- Step 4: Divide the grilled salmon evenly among the warmed tortillas. Top each with pico de gallo and a generous portion of Easy Avocado Cabbage Carrot Cole Slaw.
- Step 5: Serve the tacos immediately and enjoy the fresh flavors together.
Tips & Variations
- For extra smoky flavor, try grilling the salmon directly on the grill grates instead of foil, but be sure to oil the grates well to prevent sticking.
- Substitute the corn tortillas with flour tortillas if preferred, but keep in mind this will alter the gluten-free nature of the dish.
- Add a squeeze of fresh lime juice over the tacos just before serving to brighten the flavors.
- If you want more heat, add sliced jalapeños or a dash of hot sauce to the pico de gallo or slaw.
Storage
Store any leftover grilled salmon in an airtight container in the refrigerator for up to 2 days. Keep the slaw separate to maintain its crunch and freshness. Reheat the salmon gently in a skillet or microwave before assembling tacos. Tortillas are best stored wrapped in foil or plastic wrap at room temperature and warmed just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the salmon instead of grilling?
Yes, you can bake the salmon at 375°F (190°C) for about 12-15 minutes until cooked through. Wrapping in foil helps keep the fish moist.
What if I don’t have Easy Avocado Cabbage Carrot Slaw?
You can make a simple slaw by combining shredded cabbage, grated carrots, diced avocado, lime juice, salt, and a touch of olive oil. Toss gently to coat and serve fresh.
PrintGrilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe
These Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw feature tender cumin-rubbed salmon grilled to perfection and nestled inside warm corn tortillas, topped with a refreshing avocado, cabbage, and carrot slaw. This dairy-free, egg-free, gluten-free, and soy-free recipe is perfect for a quick, healthy, and flavorful dinner or lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos (serving size: 2 tacos per person, serves 4) 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Salmon Tacos
- 1 lb. fresh salmon filet
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground pepper
- 1 cup pico de gallo (homemade or store-bought)
- 8 small corn tortillas
Avocado Cabbage Carrot Slaw
- 4 cups Easy Avocado Cabbage Carrot Cole Slaw (prepared separately)
Instructions
- Prepare Salmon: Sprinkle the salmon filets evenly with ground cumin and freshly ground pepper to season the fish and enhance its natural flavor.
- Grill Salmon: Wrap the seasoned salmon in aluminum foil and place it on a grill set to medium heat. Cook for 10 to 12 minutes, turning once halfway through, until the fish is cooked through and flakes easily with a fork.
- Warm Tortillas: Wrap the corn tortillas in aluminum foil and warm them on the grill for 4 minutes, turning once to ensure even warming without drying out.
- Assemble Tacos: Unwrap the warmed tortillas and fill each with grilled salmon, a generous scoop of pico de gallo, and a portion of the Easy Avocado Cabbage Carrot Slaw, dividing ingredients evenly among the eight tacos.
Notes
- This recipe uses fresh salmon for the best texture and flavor; alternatively, other firm fish can be used.
- Cooking times may vary depending on grill heat—ensure salmon is opaque and flakes easily.
- For a spicier pico de gallo, add jalapeños or hot sauce to taste.
- Warm tortillas wrapped in foil on the grill prevents them from drying out and keeps them pliable.
- The slaw can be prepared ahead of time and refrigerated until ready to use.
Keywords: Grilled salmon tacos, avocado slaw, corn tortillas, cumin salmon, healthy tacos, gluten-free tacos, dairy-free tacos
