Soy-Free Zesty Grilled Salmon Tacos
Experience a burst of flavor with these Soy-Free Zesty Grilled Salmon Tacos, the perfect combination of smoky, citrusy, and fresh ingredients. Featuring tender grilled salmon marinated with lime juice, garlic powder, smoked paprika, and cumin, this recipe highlights vibrant, healthy toppings like crunchy red cabbage, creamy avocado, and tangy pickled red onions. Served on warm, gluten-free corn tortillas and garnished with fresh cilantro, these tacos are as nutritious as they are delicious. Whether you're firing up the grill for a quick 10-minute cook or seeking a soy-free dinner option, these tacos are a crowd-pleaser that delivers bold Southwest-inspired flavors. Serve alongside lime wedges for an added zest!
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Salmon fillets
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas (gluten-free)
- 2 cups Red cabbage, thinly shredded
- 0.5 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
- 3 whole Radishes, thinly sliced
- 0.5 cup Pickled red onions
- 4 pieces Lime wedges
Instructions
Preheat your grill to medium-high heat (about 400°F / 200°C). Oil the grates to prevent sticking.
Pat the salmon fillets dry with a paper towel. In a small bowl, mix the olive oil, lime juice, garlic powder, smoked paprika, cumin, salt, and black pepper to form a marinade.
Brush the marinade evenly onto both sides of the salmon fillets.
Place the salmon fillets on the grill, skin-side down if applicable. Grill for 5-6 minutes on the first side, then carefully flip and cook for another 3-4 minutes on the other side. The salmon should flake easily with a fork when done.
Remove the salmon from the grill and let it rest for 2 minutes. Then, use a fork to gently break it into large chunks.
While the salmon rests, warm the corn tortillas on the grill for about 30 seconds per side to make them pliable.
Assemble the tacos by layering shredded red cabbage onto each tortilla, followed by chunks of grilled salmon, a few slices of avocado, radish slices, pickled red onions, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 13.4 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2546 mg | 54% | |
*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.
