Zesty Grilled Salmon Tacos
Fire up your taste buds with these Zesty Grilled Salmon Tacos, a vibrant, flavor-packed recipe perfect for quick weeknight dinners or summer cookouts. Succulent salmon fillets are infused with a smoky-spiced marinade featuring garlic powder, paprika, and cumin, then grilled to perfection for a tender, flaky bite. Nestled in warm corn tortillas and topped with crisp red cabbage, creamy avocado slices, and a zesty lime-infused sour cream sauce, these tacos deliver a harmonious balance of textures and bold flavors. Ready in just 25 minutes, this recipe is a healthy and satisfying way to bring bright, fresh ingredients and grill-kissed goodness to your table. Serve with lime wedges and a sprinkle of cilantro for an extra pop of freshness, and enjoy a taco night that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 pound salmon fillets
- 2 tablespoons olive oil
- 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 1 cup red cabbage
- 1 avocado
- 0.25 cup fresh cilantro
- 0.5 cup sour cream
- 2 teaspoons hot sauce
Instructions
Preheat your grill to medium-high heat.
In a small bowl, mix together the olive oil, juice of half a lime, garlic powder, paprika, ground cumin, salt, and black pepper.
Brush the salmon fillets with the olive oil mixture on both sides.
Once the grill is hot, place the salmon fillets skin-side down and grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is grilling, prepare the toppings by shredding the red cabbage and slicing the avocado.
Chop the fresh cilantro and set aside.
In a small bowl, whisk together sour cream, the juice of the remaining half of the lime, and hot sauce for the creamy sauce.
Warm the corn tortillas on the grill for about 30 seconds per side, just until they're pliable.
Once the salmon is done, remove it from the grill and let it rest for a few minutes before flaking into large pieces.
Assemble the tacos by placing flaked salmon onto each tortilla, followed by red cabbage, avocado slices, and a sprinkle of cilantro.
Drizzle each taco with the sour cream sauce and serve with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 16.6 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1766 mg | 38% | |
*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.
