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Grilled_Salmon_Tacos
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Grilled Salmon Tacos

Course Main Course
Cuisine Mexican
Keyword Grilled Salmon Tacos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories
Author Eva Fry

Ingredients

  • 1.5 lbs. salmon
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 pepper
  • Poblano pepper seeded and thinly sliced
  • Red Onion thinly sliced
  • 2 ears of corn husks removed
  • tortillas taco size
  • avocado sliced

Chili Lime Butter

  • 4 tablespoons salted butter
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder

Instructions

  • Preheat the grill to high heat around 400° F.
  • Combine seasonings in a small bowl including chipotle chili powder, chili powder, smoked paprika, oregano, garlic powder, salt, and pepper.  Stir well to combine.
  • Brush the salmon with olive oil then sprinkle 3/4 of the seasoning mix onto the salmon, gently rubbing it in with your fingers.
  • Slice the pepper and red onion and place on a sheet of foil. Drizzle with olive oil and the remaining seasoning mix.  Toss to coat.
  • Place the veggies on the grill and cook for about 10-12 minutes, turning frequently until cooked through and slightly charred.   The corn may be placed directly on the grill and does not require foil.  Turn the corn often to char all sides.
  • Place the salmon on the grill, flesh side down first, and cook for 6 to 8 minutes on the first side and another 2 to 3 minutes on the skin side until the salmon reaches 140° and is done.
  • While the salmon and veggies are grilling,  you can prepare the chili-lime butter in a small saucepan.  Melt the butter, add the lime juice, lime zest, and chili powder.  Stir well to incorporate, then remove from the heat to let it cool slightly.
  • Remove the salmon and the veggies from the grill when cooked and set aside.   Let the salmon rest for a few minutes, then flake the salmon to prepare for the tacos.
  • Cut the corn kernels off the cob and place into a medium bowl along with the grilled poblano and onion slices.
  • Meanwhile, grill the tortillas for 1-2 minutes on each side, just to warm through.
  • Assemble the tacos by layering salmon with the grilled veggies, a drizzle of chili-lime butter, and sliced avocados.
  • Enjoy.