This is the third taco recipe I’ve shared in a week and I still have one more to share next week! So basically this is Taco Week on Cooking Classy. Tacos are one of my favorite foods and they are incredibly versatile. My mom always just did the classic American ground beef tacos growing up but they were always one of my favorite dinners she made.

I recommend serving these tacos with a side of grilled corn on the cob (which you can serve up street style and use up some more of that Cotija), or you can even add it to your tacos for a little more southwestern flair. Add the corn or don’t, either way these are totally irresistible! The salmon is enhanced with all the right spices, the cabbage gives it the perfect little crunch and the fresh avocado salsa just takes them over the top! And don’t forget the Cotija, what’s a taco without cheese? Okay technically a street taco or a fajita, but I think tacos always need cheese. I even sneak it on both of those just listed. You can serve these in flour tortillas if you’d prefer, I think the majority of the time though tacos were made for corn tortillas. My favorite way to cook corn shells is the brush them with a little canola or vegetable oil, then cook them in a non-stick skillet over medium-high heat until golden brown spots start to appear then flip and cook opposite side until golden. But just do what you prefer, I just don’t like a plain, dry taco shell even when they’re warmed (and even though that’s what’s pictured here).

It’s definitely that time of year to get out and start grilling and what better to start with then these tacos?

Here are some of my other tacos recipes if you want these out too:

Slow Cooker Barbacoa Beef Tacos

Breakfast Tacos with Fire Roasted Tomato Salsa

Honey-Lime Sweet Potato Black Bean and Corn Tacos

Roasted Veggie and Black Bean Tacos

Quinoa Black Bean and Corn Tacos

Grilled Fish Tacos with Lime Cabbage Slaw

Slow Cooker Chicken Tacos

Carne Asada Tacos

Slow Cooker Sweet Pork Barbacoa Tacos

Blackened Salmon Tacos with Corn Salsa and Cilantro-Lime Ranch

Shredded Beef Tacos

Pork Carnitas Tacos

 Slow Cooker Fajitas (not a taco but close)

Navajo Tacos and Indian Fry Bread (different kind of taco. I just made them again last weekend. So good!)

See I really love tacos! And I’m sure they won’t stop coming in the future.

5 from 11 votes Review Recipe

Grilled Salmon Tacos with Avocado Salsa

A must try salmon taco recipe! Salmon is seasoned with Mexican spices then grilled for a light char, then it’s flaked into pieces and served over tacos along with fresh avocado and other delicious toppings.

Servings: 4

Prep20 minutesCook6 minutesReady in: 26 minutes

IngredientsSalmon1 1/2 lbs boneless salmon , skinned and sliced into 3 equal portions1 Tbsp olive oil , plus more for grill1 Tbsp fresh lime juice1 tsp ancho chili powder3/4 tsp ground cumin3/4 tsp onion powder1/2 tsp paprika1/2 tsp ground coriander1/2 tsp salt , then more to taste1/2 tsp freshly ground black pepperAvocado Salsa2 medium avocados (ripe but semi-firm), peeled, cored and diced1/3 cup small diced red onion , run under cool water to remove harsh bite and drain3 Tbsp chopped cilantro1 jalapeno , seeded and minced1 clove garlic , minced2 Tbsp fresh lime juice1 Tbsp olive oilSalt and freshly ground black pepperFor serving8 6- inch corn tortillas , warmed2 cups thinly sliced red or green cabbage1/2 cup crumbled Cotija cheese

InstructionsFor the salmon:Preheat a gas grill over medium-high heat. In a mixing bowl whisk together olive oil, lime juice, ancho chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of salmon (I placed the first one on the plate then began to stack the rest over it so the rub didn’t all just end up left behind on the plate). Brush grill lightly with oil, place salmon on grill and cook, rotating once halfway through cooking, until cooked through, about 3 minutes per side. Meanwhile, prepare avocado salsa.For the avocado salsa:In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.To assemble tacos:Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Serve warm.Recipe source: inspired by Laylita’s Salmon

Nutrition Facts Grilled Salmon Tacos with Avocado Salsa

	Amount Per Serving

Calories 600 Calories from Fat 342

% Daily Value*

Fat 38g58%Saturated Fat 8g50%Cholesterol 110mg37%Sodium 611mg27%Potassium 1473mg42%Carbohydrates 28g9%Fiber 10g42%Sugar 4g4%Protein 38g76% Vitamin A 676IU14%Vitamin C 32mg39%Calcium 168mg17%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main CourseCuisine: MexicanKeyword: Salmon Tacos, Tacos Author: Jaclyn

5 from 11 votes

Review Recipe

Nutrition Facts Grilled Salmon Tacos with Avocado Salsa

	Amount Per Serving

Calories 600 Calories from Fat 342

% Daily Value*

Fat 38g58%Saturated Fat 8g50%Cholesterol 110mg37%Sodium 611mg27%Potassium 1473mg42%Carbohydrates 28g9%Fiber 10g42%Sugar 4g4%Protein 38g76% Vitamin A 676IU14%Vitamin C 32mg39%Calcium 168mg17%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Grilled Salmon Tacos with Avocado Salsa

	Amount Per Serving

Calories 600 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 8g50%

Cholesterol 110mg37%

Sodium 611mg27%

Potassium 1473mg42%

Carbohydrates 28g9%

Fiber 10g42%

Sugar 4g4%

Protein 38g76%

Vitamin A 676IU14%

Vitamin C 32mg39%

Calcium 168mg17%

Iron 3mg17%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Main CourseCuisine: MexicanKeyword: Salmon Tacos, Tacos

Author: Jaclyn