Gluten-Free Zesty Grilled Salmon Tacos
Elevate taco night with these vibrant and healthy Gluten-Free Zesty Grilled Salmon Tacos! Perfectly marinated in a tantalizing blend of lime juice, chili powder, cumin, and garlic, the salmon fillet is grilled to perfection for a smoky flavor and flaky texture. Topped with a refreshing slaw of shredded cabbage, grated carrot, and cilantro, and drizzled with a creamy, homemade lime crema, these tacos strike the ideal balance of bold spices and citrusy zest. Served on warm gluten-free tortillas, this recipe is designed for anyone seeking a flavorful, gluten-free dinner option that’s quick to prepare and sure to impress. Ideal for weeknight meals or gatherings, these salmon tacos are a fresh, wholesome crowd-pleaser every time!
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Recipe Information
Ingredients
- 1 lb Salmon fillet
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Gluten-free tortillas
- 2 cups Shredded cabbage (red or green)
- 1 medium-sized, grated Carrot
- 0.5 cup, chopped Cilantro
- 2 tbsp Mayonnaise (gluten-free)
- 2 tbsp Greek yogurt (plain, gluten-free)
- 1 tsp Lime zest
- 1 tbsp Lime juice
- 1 tsp Hot sauce (optional, gluten-free)
Instructions
Preheat your grill to medium-high heat (about 375–400°F).
Prepare the salmon marinade by whisking together olive oil, lime juice, garlic powder, chili powder, cumin, salt, and black pepper in a small bowl.
Pat the salmon fillet dry with paper towels, then brush the marinade over both sides of the salmon. Let the salmon rest for 10 minutes while you prepare the slaw and lime crema.
To make the slaw, combine the shredded cabbage, grated carrot, and chopped cilantro in a large mixing bowl. Set aside.
For the lime crema, whisk together the mayonnaise, Greek yogurt, lime zest, lime juice, and hot sauce (if using). Adjust seasoning with salt to taste. Chill in the fridge until ready to serve.
Place the salmon on the preheated grill, skin-side down. Cook for 4–5 minutes, then carefully flip the salmon and grill for another 4–5 minutes, or until the fish flakes easily with a fork.
Remove the salmon from the grill and let it cool slightly. Use a fork to flake the fish into bite-sized pieces, discarding the skin if desired.
Warm the gluten-free tortillas on the grill for 20–30 seconds on each side, or until pliable, and then assemble the tacos.
To assemble, place a generous portion of flaked salmon onto each tortilla. Top with the prepared slaw, drizzle with lime crema, and garnish with additional cilantro if desired.
Serve immediately and enjoy your zesty grilled salmon tacos!
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 5711 mg | 248% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 18.6 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 62.1 mcg | 311% | |
| Calcium | 558 mg | 43% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
