Grilled Salmon Soft Tacos

19 Reviews
From: EatingWell Magazine March/April 2008

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ancho or New Mexico chile powder
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
  • 8 6-inch corn or flour tortillas, warmed
  • Cabbage Slaw, (recipe follows)
  • Citrus Salsa, (recipe follows)
  • Cilantro Crema, (recipe follows)

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
  3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 559 calories; 30 g fat(6 g sat); 9 g fiber; 44 g carbohydrates; 31 g protein; 93 mcg folate; 83 mg cholesterol; 12 g sugars; g added sugars; 1682 IU vitamin A; 102 mg vitamin C; 152 mg calcium; 2 mg iron; 532 mg sodium; 1150 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 3 1/2 lean meat, 4 fat

Reviews 19

June 22, 2016
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By: EatingWell User
These turned out awesome! I skipped making the salsa (I put a favorite hot sauce on the table instead) but did make my own coleslaw and the cilantro crema. I highly recommend making the crema; my husband and I loved it on these tacos! The salmon I used was wild caught Alaska sockeye (by my husband). My husband had removed the skin of the fillets when he processed his catch so I made a little more of the oil and seasoning mixture and brushed both sides of the fillets with it. I then put them on a grill pan and cooked them on our Traeger grill at 450 for about 5 to 8 minutes depending on the thickness of the fillets. I made a double batch. The salmon turned out moist and delicious! It would be great just eaten like that with a salad on the side. I flaked it up, and we layered it in white corn tortilla taco shells, that I had fried up.
January 02, 2016
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By: EatingWell User
Easy, Fresh and Tasty Everyone loved these. The only things I would do different/change are (i) I made the cabbage slaw 4 hours in advance, and it got a bit wilty, so I would wait to make that right before eating, (ii) I added a fresh squeezed lime to the crema, which gave it some tang, and (iii) the citrus salsa was far too much volume for the tacos, and the proportions could be cut in half. Minor tweaks to what is a great recipe.
June 20, 2015
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By: EatingWell User
Awesome Used chili flakes in the citrus salsa as well as mixing canned mandarin oranges in with the regular ones. In place of the cabbage slaw since we are not big fans of cabbage we used organic spring greens from the salad section. Phenomenal. Pros: easy Cons: a little messy
January 10, 2014
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By: EatingWell User
I pan fries my salmon since my grill is under a foot of snow. Very delicious, I also added thin slices of red apple to the slaw. Made the slaw more amazing.
August 12, 2013
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By: EatingWell User
Yummy and easy to make!
May 24, 2013
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By: EatingWell User
Grilled Salmon Soft Tacos This recipes sounds AWESOME! But while in Kauai and Maui, I have fallen in love with Ono fish, it is soooo good in fish tacos. I have just recently started liking Salmon, (but it has to be wild Alaskan salmon), so I am anxious to try this recipe. It is all so healthy, and that's what we have been tring to do, is eat healthy! Pros: I have jsut learned to like salmon, so love getting new recipes for using it. It is so healthy. Cons: Can't think of even one!
October 19, 2010
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By: EatingWell User
Try making a watermelon salsa instead: Chile-Roasted Feta and Watermelon Slab http://cuceesprouts.com/2010/10/chile-roasted-feta-and-watermelon-slab/ It will go really well with the fish
September 21, 2010
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By: EatingWell User
Fantastic! Made these tonight and my hubby raved. Made all the accompaniments and enjoyed them as well. We eat salmon once a week and am always looking for new recipes, I will definitely be making this again.
August 23, 2010
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By: EatingWell User
Liked it I think the citrus Liked it I think the citrus salsa was a bit too much in volume for the 8 tacos and too intensly lime flavored. I ultimately reduced it to just 1/2 an orange and 1 lime for just a dash on top of each. As in the recipe it seemed overwhelmingly limey. Better to just have lime wedges on the side for those who want it. For the Cilantro Creme - I added a small clove of garlic pressed fine and mixed well - a nice lift