Name: Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb. fresh salmon filet; 1/2 tsp. ground cumin; 1/4 tsp. freshly ground pepper; 1 cup pico de gallo, homemade or store bought; 8 small corn tortillas; 4 cups Easy Avocado Cabbage Carrot Cole Slaw (prepared separately or store-bought)

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Introduction

These grilled salmon tacos are a delightful combination of smoky, cumin-spiced salmon topped with a refreshing avocado cabbage carrot slaw. Wrapped in warm corn tortillas, they make for a quick and healthy meal perfect for any night of the week.

The image shows four tacos arranged side by side on a long white plate placed on a white marbled surface. Each taco has a slightly toasted, golden-yellow corn tortilla shell with some char marks. Inside each shell, the bottom layer is filled with thick pieces of cooked pink-orange salmon. On top of the salmon, there are chunks of light green avocado. The next layer has thin strips of shredded light green cabbage mixed with thin slices of purple onion and small orange carrot shreds, adding a fresh crunch. The layers show a colorful mix of warm and cool tones balanced inside each taco. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fresh salmon filet
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
1 cup pico de gallo, homemade or store bought
8 small corn tortillas
4 cups Easy Avocado Cabbage Carrot Cole Slaw

Instructions

Step 1: Sprinkle the salmon filets evenly with ground cumin and freshly ground pepper.
Step 2: Wrap the seasoned salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once halfway through, until the salmon is cooked through.
Step 3: While the salmon cooks, wrap the corn tortillas in aluminum foil and place on the grill for about 4 minutes, turning once, until they are warm and pliable.
Step 4: Remove the salmon from the grill and carefully flake it into chunks.
Step 5: Fill each warm tortilla evenly with grilled salmon, a spoonful of pico de gallo, and a generous portion of the avocado cabbage carrot slaw.

Tips & Variations

For extra flavor, marinate the salmon briefly in lime juice and garlic before seasoning with cumin and pepper.
If you prefer a spicier kick, add sliced jalapeños to the pico de gallo or slaw.
Grill the salmon skin-side down for crispier texture, then remove the skin before flaking.
Swap corn tortillas for flour tortillas if you prefer a softer wrap.

Storage

Store any leftover grilled salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently on low heat or enjoy cold in a salad. Keep tortillas wrapped in foil at room temperature or warm briefly before serving.

How to Serve

The image shows four grilled yellow corn tacos arranged in a row on a white oval plate set on a white marbled background. Each taco is filled with layers starting with grilled salmon pieces at the bottom, topped with light green avocado chunks, thin purple onion slices, shredded light green cabbage, and thin orange carrot strips on top. The tacos have a slightly charred texture and are standing upright, showing off the colorful fresh fillings inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used, but thaw it completely before grilling to ensure even cooking and the best texture.

What can I substitute if I don’t have avocado cabbage carrot slaw?

You can substitute with coleslaw made from shredded cabbage and carrots dressed with lime juice and a bit of mashed avocado or a creamy dressing for a similar fresh, creamy topping.