Grilled Salmon Soft Tacos

March/April 2008

Your rating: None Average: 4.2 (94 votes)

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.

"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. "
Grilled Salmon Soft Tacos

16 Reviews for Grilled Salmon Soft Tacos

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


The best fish tacos. I used Tilapia instead of Salmon and was pleasantly surprised. My 13 year old son loved them too! Four stars.


OMG!!!!! soooo yummy!!! the oranges were the hardest to cut away from the membrane, so i cheated. Hey, extra fiber!!!! I broiled it instead, turned out great!! will have these again!!!


These are the Best Fish Tacos I have ever tasted!! Those were the exact words I heard from my husband after trying these tacos. My 18 year old called them, "The Bomb". My other two children one a seven year old who I have a hard time getting to eat any leafy greens ate the slaw in these tacos no problem and asked for more. I have already made them a second time. I made them just as the recipe listed them. I also served them with the cabbage slaw and cilatro crema but opted not to use the citris salsa just due to personal choice. These are a new family favorite.


These were excellent! After removing the citrus segments, I squeezed the remaining juice into the bowl. I would recommend squeezing the juice out into a separate bowl for a different purpose because there was too much liquid in my salsa. I added cayenne to my salmon spice. For us, two oranges and one lime were enough for the salsa.


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