Grilled Salmon Tacos with Avocado Sauce

August  2, 2021
6 Ratings
Photo by Mark Weinberg
  • Serves 4
Author Notes

Fish is such a delicate protein, it easily becomes a mess on the grill. You want clean, oiled and hot grates. Once the fish is on, let it cook most of the way before trying to flip it and then only give it a minute on that other side before pulling it off. It’ll continue to cook through as it rests and for a fatty fish like salmon, it’s nice to have it cooked medium anyway.

I understand feta cheese is not Mexican but neither is salmon really. A real sheep's milk feta has more flavor for me than cotija, so I stay untraditional. Any extra sauce makes a great dip for sweet potato wedges or thinned out slightly as a salad dressing. —sproutedkitchen

What You'll Need
Watch This Recipe
Grilled Salmon Tacos with Avocado Sauce
  • 2 tablespoons olive oil
  • 1 tablespoon muscavado or light brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • lime juice
  • 1 1/2 pounds wild salmon fillet
  • 2 cloves garlic
  • 1 jalapeno, stem removed
  • 1 large lime, juiced
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 1 bunch cilantro, stems mostly removed
  • 1 handful italian parsley
  • 1/2 teaspoon sea salt
  • 2 medium California avocados
  • 2 cups finely shredded cabbage
  • 8 corn tortillas
  • feta cheese, for garnish
  • thinly sliced radish for garnish
  1. Heat your grill to a medium heat.
  2. Make a spice paste by mixing the olive oil, brown sugar, cumin, chili powder, coriander, salt and lime juice. Rub this into the flesh of the salmon and let it sit for at least 10 minutes. Meanwhile, make your blender sauce.
  3. Into a food processor or blender, add the garlic and jalapeño (I like medium spice so I leave most seeds in, if you do not, remove the seeds from the jalapeño). Pulse a few times to chop. Add the lime juice, water, olive oil, cilantro, parsley and salt and pulse a few more times. Add your avocados and blend again until just smooth. Taste for seasoning. This is for a medium thick sauce, add lime juice or water to thin.
  4. Oil the grates, put on your salmon. Cook until you can see on the edges it’s mostly cooked, about 5-8 minutes depending on thickness of the filet. Flip the fish and cook another 1-2 minutes on this side. Pull it while it feels slightly tender in the center, like the meaty part of your thumb. Remove to rest. After a few minutes, the fish should flake easily for tacos.
  5. Warm the tortillas on the grill.
  6. To assemble tacos, put a few ounces of flaked salmon on your tortilla. Top with some shredded cabbage, blender sauce, a sprinkle of feta and radish.

See what other Food52ers are saying.

  • Claire
  • Jen Vibul Priddy
    Jen Vibul Priddy
  • Tinaindenver
  • Cindylou
Sara Forte is the author of the website Sprouted Kitchen and cookbooks The Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon

6 Reviews

Tinaindenver August 12, 2021
I have made this recipe at least 4 times and it always comes out great. One of our favorite summer dinners.
Claire February 19, 2020
My husband and I liked these tacos a lot. I left out the jalapeno seeds for my kids, but they didn't even eat the sauce, so I would put some in next time. I didn't buy radish or feta because we don't eat those regularly. Next time I might make an exception for the feta and skip the parsley instead. We will definitely be having this again soon, thanks for the unique recipe!
Cindylou September 2, 2019
This is very similar to the Barefoot Contessa’s salmon tacos.
Jen V. November 26, 2018
I enjoyed this as an easy, healthy weeknight dinner. I added a slaw as a topping (bagged broccoli slaw, cilantro, lime juice, mayo, and chipotle powder) because I like the crunch and veggies. I used queso fresco instead of feta because that's what I had on hand.
Prathima June 20, 2017
Does the sauce store well? I.e., can I make it the night before serving?
Tinaindenver August 12, 2021
We found that the sauce will keep for at least 3 days.