These Grilled Salmon Tacos combine smoky, flaky fish with crisp slaw and zesty lime crema for a vibrant summer meal. They come together quickly on the grill and are endlessly customizable. You’ll love how these Grilled Salmon Tacos feel both light and satisfying.

Why You’ll Love This Grilled Salmon Tacos

• Flavor balance: Smoky char, bright lime, and fresh crunch create an exciting bite.
• Simple to make: Quick grill time and easy prep mean dinner is ready fast.
• Endlessly customizable: Swap toppings or spice levels to suit your taste.
• Light yet satisfying: Protein-packed salmon keeps you full without heaviness.

Ingredients & Tools

• 1 lb skinless salmon fillet
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 8 small corn or flour tortillas
• 2 cups shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice
• 1 lime, cut into wedges for serving

Tools: Grill (or grill pan), medium bowl, small bowl for crema, tongs, cutting board

Notes: Don’t stress if you’re missing one spice—the rub is flexible. Smoked paprika gives smoky depth, but you can substitute. Corn or flour tortillas both work well.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Salmon selection is key. Look for a center-cut fillet that’s about 1-inch thick for even cooking. If it has skin, you can grill it skin-side down for a minute to help it release, but I find skinless is easier for flaking into tacos.
• Don’t skip the resting time. Letting the salmon rest for a few minutes after grilling allows the juices to redistribute. If you flake it immediately, it can dry out a bit. A little patience goes a long way.
• Warm your tortillas properly. A cold tortilla is a sad tortilla. Heating them directly on the grill for 20-30 seconds per side makes them pliable and gives them a wonderful, slightly charred flavor.
• Make the slaw just before serving. If you toss the cabbage with lime juice too far in advance, it can wilt and lose its delightful crunch. I like to prep everything else and then quickly toss the slaw right before assembly.

How to Make Grilled Salmon Tacos

Storage & Freshness Guide

• Fridge: Store leftover salmon, slaw, and crema separately in airtight containers for up to 2 days.
• Freezer: Flaked cooked salmon can be frozen for up to 1 month; thaw in fridge before reheating gently.
• Reviving: Reheat salmon gently in a skillet or microwave; warm tortillas fresh before serving.

Serving Suggestions

Complementary Dishes

• Street Corn Salad (Esquites) — The creamy, cheesy, slightly spicy flavors of this classic Mexican street food are a perfect match for the lightness of the tacos.
• Cilantro-Lime Rice — A simple, zesty rice pilaf adds a comforting, filling element to the meal without overpowering the main event.
• Black Bean & Mango Salsa — The sweet and savory combo adds another layer of freshness and texture that complements the salmon beautifully.

Drinks

• Classic Margarita (on the rocks) — The tangy lime and tequila cut through the richness of the salmon and crema, creating a perfect palate-cleansing sip.
• Mexican Lager with Lime — A crisp, light beer is always a winner with tacos. The squeeze of lime enhances the citrus notes in the dish.
• Sparkling Water with Cucumber & Mint — A non-alcoholic option that’s incredibly refreshing and helps balance the spice from the chili rub.

Something Sweet

• Mango Sorbet — A scoop of bright, fruity sorbet is the perfect light finish after a meal that’s full of bold, savory flavors.
• Churros with Chocolate Sauce — For a truly indulgent end, you can’t beat warm, cinnamon-sugar-dusted churros for dipping.
• Lime & Coconut Paletas — These Mexican ice pops are creamy, tart, and the ultimate refreshing treat on a warm evening.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. Salmon dries out quickly. You want it to be just opaque and flaky, not chalky. Remember, it continues to cook off the heat, so take it off the grill when it’s *almost* done.
• Mistake: Using cold tortillas. A cold tortilla is stiff and often cracks when you fold it. Taking that extra minute to warm them up transforms the entire taco-eating experience, making it soft and pliable.
• Mistake: Skipping the drying step for the salmon. If the salmon is wet, it will steam instead of sear on the grill. That beautiful, slightly crispy exterior? You can only get that with a thoroughly dried fillet.
• Mistake: Overloading the taco. It’s tempting to pile on the toppings, but too much can make the taco difficult to eat and the flavors can get muddled. A little of each component goes a long way.

Expert Tips

• Tip: Use a fish spatula. If you have one, a thin, flexible fish spatula is the best tool for flipping the salmon without it breaking apart. It slides right under the fillet with ease.
• Tip: Get creative with the crema. Stir a little adobo sauce from a can of chipotles, or some finely chopped jalapeño, into the lime crema for an extra kick. It adds another dimension of flavor.
• Tip: Let everyone build their own. Set up a taco bar with all the components—flaked salmon, slaw, crema, avocado, extra limes, and any other toppings you love. It’s fun, interactive, and ensures everyone gets their perfect taco.
• Tip: Grill a lemon or lime alongside the salmon. Throw a halved citrus fruit on the grill, cut-side down. The heat caramelizes the sugars and the smoky, warm juice is incredible squeezed over the finished tacos.

FAQs

Can I make this with a different type of fish?
Absolutely! Firm white fish like mahi-mahi, halibut, or cod work wonderfully. Just adjust the grilling time accordingly, as thinner fillets will cook much faster. The key is using a fish that won’t fall apart on the grill. You could even use large, peeled shrimp—skewer them to make flipping easier.

What if I don’t have a grill?
No problem at all. A grill pan on the stove will give you those signature marks. Alternatively, you can bake the salmon in a 400°F (200°C) oven for 12-15 minutes, or pan-sear it in a hot skillet with a little oil for 4-5 minutes per side. The flavor profile will be slightly different, but still delicious.

How can I tell when the salmon is done?
The best test is the flake test. Gently press a fork into the thickest part of the fillet and twist slightly. The salmon should flake apart easily and be opaque all the way through, but still look moist. An instant-read thermometer should read between 125°F and 130°F (52°C-54°C) for medium-rare, which I prefer, or up to 145°F (63°C) for well-done.

Can I prepare any components ahead of time?
You can mix the spice rub and make the lime crema a day in advance. Keep the crema in a sealed container in the fridge. I highly recommend making the slaw fresh, but you can shred the cabbage ahead of time. Wait to assemble the tacos until just before serving to keep everything from getting soggy.

Are corn or flour tortillas better?
This is a matter of personal taste! Corn tortillas offer a more traditional, authentic flavor and a slightly sturdier texture that holds up well to the moist fillings. Flour tortillas are softer and more pliable, which some people prefer. I say try both and see which one you like best—you really can’t go wrong.