Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe

Introduction

These grilled salmon tacos are a perfect blend of smoky, spiced fish and a fresh, creamy avocado cabbage slaw. Ready in just 20 minutes, they make a delightful and healthy meal for any day of the week.

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

1. Step 1: Sprinkle salmon filets evenly with ground cumin and freshly ground pepper.
2. Step 2: Wrap the seasoned salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once halfway through, until cooked through.
3. Step 3: Meanwhile, wrap the corn tortillas in aluminum foil and place on the grill for about 4 minutes, turning once, until warm and pliable.
4. Step 4: Remove salmon from foil and flake into large pieces. Divide the salmon evenly among the warmed tortillas.
5. Step 5: Top each taco with pico de gallo and the avocado cabbage carrot coleslaw before serving.

Tips & Variations

• For extra flavor, marinate the salmon with a bit of lime juice before seasoning with cumin and pepper.
• Use flour tortillas for a softer texture or gluten-free tortillas if needed.
• Make your own pico de gallo to control the freshness and spice level.
• Serve with a squeeze of fresh lime and a sprinkle of cilantro for added brightness.

Storage

Store leftover grilled salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon wrapped in foil on the grill or in the oven to keep it moist. Warm tortillas just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the salmon indoors instead of grilling?

Yes, you can bake the salmon in a preheated oven at 375°F (190°C) for about 12-15 minutes, or cook it in a skillet over medium heat until it flakes easily with a fork.

What can I use if I don’t have avocado cabbage carrot coleslaw?

You can substitute with any crunchy slaw or salad mix, such as a simple cabbage slaw or even shredded lettuce and carrots tossed with a light dressing.

Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe

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5 from 93 reviews

These Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw feature cumin-rubbed salmon fillets grilled to perfection and served inside warm corn tortillas. Topped with a refreshing avocado cabbage slaw and vibrant pico de gallo, this dish offers a flavorful and healthy twist on traditional fish tacos. Ready in just 20 minutes, it’s a perfect weeknight meal that’s dairy-free, gluten-free, and packed with nutritious ingredients.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

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Salmon and Seasoning

• 1 lb. fresh salmon filet
• 1/2 tsp. ground cumin
• 1/4 tsp. freshly ground pepper

Toppings and Tortillas

• 1 cup pico de gallo (homemade or store-bought)
• 8 small corn tortillas
• 4 cups Easy Avocado Cabbage Carrot Cole Slaw

Instructions

1. Season the Salmon: Sprinkle both sides of the salmon filets evenly with ground cumin and freshly ground pepper to infuse them with warm, earthy flavors.
2. Grill the Salmon: Wrap the seasoned salmon filets securely in aluminum foil. Place the foil packets on a medium heat grill and cook for 10 to 12 minutes, turning once halfway through, until the salmon is fully cooked and flakes easily with a fork.
3. Warm the Tortillas: Meanwhile, wrap the corn tortillas in aluminum foil and place on the grill. Heat for about 4 minutes, turning once, until they are warmed through and pliable.
4. Assemble the Tacos: Carefully open the foil-wrapped salmon and flake into large chunks. Divide the salmon evenly among the warm tortillas. Top each with a spoonful of pico de gallo and a generous portion of the easy avocado cabbage carrot cole slaw. Serve immediately.

Notes

• Be sure not to overcook the salmon to keep it moist and tender.
• The avocado cabbage slaw adds creaminess without dairy, keeping the dish dairy-free.
• For extra spice, add chopped jalapeños to the pico de gallo.
• Use fresh corn tortillas for best texture; warming them in foil ensures they don’t dry out.
• This recipe can be easily doubled for a larger crowd.

Keywords: Grilled Salmon Tacos, Avocado Slaw, Cumin Salmon, Healthy Fish Tacos, Gluten-Free Tacos, Dairy-Free Recipe