30-Minute Grilled Salmon Tacos
Perfectly seasoned grilled salmon nestled in warm corn tortillas and topped with a vibrant cilantro-avocado sauce. The salmon is rubbed with a aromatic spice blend of cumin, coriander, and chili powder, then grilled to flaky perfection. Fresh shredded cabbage adds crunch while creamy avocado sauce brings brightness and richness. Finished with tangy feta cheese and crisp radish slices, these tacos offer a perfect balance of smoky, fresh, and zesty flavors. Ideal for summer gatherings, weeknight dinners, or casual entertaining when you want restaurant-quality results at home.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon muscavado or light brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili pepper
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- lime juice
- 1 ½ pounds wild salmon filletfarmed salmon1:1fish
slightly different flavor
- 2 cloves garlic
- 1 whole jalapeño, stem removed
- 1 large lime, juiced
- ¼ cup water
- ¼ cup extra virgin olive oil
- 1 bunch cilantro, stems mostly removed
- 1 handful italian parsley
- 2 medium California avocados
- 2 cups cabbage, finely shredded
- 8 whole corn tortillas
- feta cheese, for garnish(optional)
- radish, thinly sliced for garnish(optional)
Instructions
- 1
Heat grill to medium heat
- 2
Mix olive oil, brown sugar, cumin, chili pepper, coriander, salt and lime juice to make spice paste
- 3
Rub spice paste into salmon flesh and let sit for at least 10 minutes
- 4
Add garlic and jalapeño to food processor or blender and pulse to chop
- 5
Add lime juice, water, olive oil, cilantro, parsley and salt and pulse
- 6
Add avocados and blend until just smooth
- 7
Taste sauce for seasoning and adjust consistency with lime juice or water
- 8
Oil grill grates and place salmon on grill
- 9
Cook until edges look mostly cooked, about 5-8 minutes depending on thickness
- 10
Flip fish and cook another 1-2 minutes
- 11
Remove salmon when center feels slightly tender and let rest
- 12
Warm tortillas on grill
- 13
Flake salmon and place on tortillas
- 14
Top with shredded cabbage, avocado sauce, feta cheese and radish
Tips
Remove jalapeño seeds for milder heat or leave them in for medium spice level
Let salmon rest after grilling to ensure it flakes easily for serving
Adjust avocado sauce consistency by adding lime juice to thin or more avocado to thicken
Good to Know
Leftover components can be stored separately in refrigerator for up to 2 days
Spice paste and avocado sauce can be prepared up to 1 day ahead
Best served immediately while salmon is warm and tortillas are soft
Common Mistakes
Don't overcook salmon to avoid dryness
Oil grill grates well to prevent sticking
Substitutions
Dairy-Free Swaps
General Alternatives
slightly different flavor
FAQ
Can I use frozen salmon?
Yes, just thaw completely and pat dry before applying spice rub for best results
How long will the avocado sauce keep?
Store covered in refrigerator for up to 2 days, though color may darken slightly
Can I make these without a grill?
Yes, cook salmon in a hot skillet with oil for similar cooking times