These grilled salmon tacos are wonderfully delicious! I love a good taco about as much as I love a great piece of salmon. This recipe combines the two with some chili lime crema sauce, pico de gallo, shredded lettuce or cabbage, a wedge of lime and a sprinkle of cotija cheese. It’s simple but so delicious!
I use my Cilantro Lime Grilled Salmon for these tacos, that recipe is HERE. I will also add the recipe card down below for quick and printable reference.
These tacos will feed 4-6 people or work great for meal prep so you can enjoy tacos a few times during the week. Who doesn’t love tacos a few days a week? I am sure someone out there would disagree with me but to me tacos a few days a week sounds fabulous.
I love these with corn tortillas or flour tortillas, I have had them on both and can honestly say I don’t have a preference for these specific tacos so do whatever ones you love more or live wild and do some of both.
The chili lime crema sauce is simple to put together and adds a nice pop of flavor to these tacos. If you are like me you’ll want to add a big nice dollop to these tacos, along with extra pico de gallo for some saucy and delicious tacos.
What you need to make these grilled salmon tacos:
Makes ~12 tacos
- 1 – 1.5 pounds cilantro lime salmon – RECIPE HERE
- ~12 corn or flour tortillas
- Shredded lettuce or shredded cabbage – about 3 cups
- Pico De Gallo or salsa of choice – Pico RECIPE HERE
- 1 lime – cut into wedges
- Cotija cheese – optional
Chili Lime Crema
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream or crema
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1 tablespoon cilantro – minced
- 1 teaspoon hot sauce – optional
Instructions
- Cook cilantro lime salmon according to recipe directions.
- warm corn tortillas, shred lettuce or cabbage, slice limes.
- Mix together the chili lime crema sauce.
- Assemble corn or flour tacos with salmon, salsa, lettuce or cabbage, chili lime crema, cotija cheese and squeeze a lime over the top before eating.
- Enjoy!
Printable recipes below for grilled salmon tacos, cilantro lime grilled salmon and pico de gallo.
Grilled Salmon Tacos
Ingredients
- 1 – 1.5 pounds cilantro lime salmon – RECIPE HERE
- ~12 corn or flour tortillas
- Shredded lettuce or shredded cabbage – about 3 cups
- Pico De Gallo or salsa of choice – Pico RECIPE HERE
- 1 lime – cut into wedges
- Cotija cheese – optional on top of tacos
- Chili lime crema:
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream or crema
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1 tablespoon cilantro – minced
- 1 teaspoon hot sauce – optional
Instructions
- Cook cilantro lime salmon according to recipe directions.
- warm corn tortillas, shred lettuce or cabbage, slice limes.
- Mix together the chili lime crema sauce.
- Assemble corn or flour tacos with salmon, salsa, lettuce or cabbage, chili lime crema, cotija cheese and squeeze a lime over the top before eating.
- Enjoy!
Cilantro Lime Salmon
Ingredients
- 1-1,5 pounds salmon – skin on or skinless both work
- ~1/2 teaspoon chili powder – sprinkle over your salmon you may use more or less depending on filet size
- ~1/2 teaspoon garlic powder – more or less depending on filet size
- ~1/2 teaspoon salt
- Sprinkle of black pepper
- 1/8 teaspoon cumin – optional some don’t love the taste of cumin so it’s optional
- Sprinkle of cayenne pepper
- 4 tablespoons cilantro – chopped
- 1 lime – juiced or ~2 tablespoons lime juice
Instructions
- Preheat grill, smoker, pellet grill or oven to 350 F.
- Season salmon filet with chili powder, garlic powder, salt, black pepper, cumin (optional), cayenne pepper.
- Add chopped cilantro on top and then squeeze a lime over the top or add about ~2 tablespoons juice.
- Place your salmon skin down directly on the grill if using a skin on filet or place on a parchment paper lined pan if using a skinless fillet.
- We are not going to flip this fish, it will cook completely on one side.
- Cook for 15-25 minutes, depending on thickness of your fish, you want it to feel firm but still squishy, it should flake ever so slightly when pressed on, you don’t want it immediately flake or that means it’s overbaked.
Fresh Pico De Gallo
Ingredients
- 2 cups tomatoes diced
- 1/2 cup finely diced onion
- 1/2 cup bell peppers
- 1/4 cup chopped cilantro
- 1/2 teaspoon Salt
- 1/4 tsp Sugar
- 1 Tablespoon vinegar or lime juice
- 1/8 teaspoon Garlic Powder or 1 clove garlic
- 1/2 Jalapeno pepper finely diced with seeds removed *Optional for heat
Instructions
- Dice all ingredients and mix everything together. When time allows let mixture sit in the refrigerator for a day or two before eating for full flavor to develop.