I love making tacos for a crowd (easy and always a hit), so if you’re having people over for labor day, whip these bad boys up!
Spiced and grilled salmon, crunchy tangy cabbage, grilled tomato salsa, and avocado crema. Need I say more? I love these tacos mostly because of the salmon and the avocado crema sauce – a match made in heaven! Plus, you can throw some tomatoes on the grill to make a simple salsa. Grilling them breaks them down and concentrates their flavor, making them perfect for a quick salsa! Add some pickled red onions for a little crunchy tang (I did this with leftovers).
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
I always try to buy wild salmon if it’s available. Wild Alaskan salmon is the cleanest source!
Servings 4 People
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 lb wild salmon
- 1 large ripe tomato, cut crosswise into 1-inch thick rounds (optional)
- 1 jalapeno (optional)
- ½ lime
- 4-12 corn or flour tortillas depending on size
For the slaw:
- 2-3 cups shredded or thinly sliced cabbage
- ¼ cup chopped cilantro (optional)
- 1 tbsp lime juice
- ¼ tsp kosher salt
For the avocado crema:
- 1 avocado
- ½ cup plain whole milk yogurt
- 2 tsp lime juice
- ½ tsp kosher salt
- Note: Note: to make in the oven, bake the salmon and tomatoes at 400F for 10-15 minutes, or until the salmon is cooked through and tomatoes are soft. You can throw the tomatoes under the broiler to get a little char if you want.
Instructions
- Heat your grill to medium-high for at least 15 minutes.
- In a large bowl, mix together the spices and ¾ teaspoon salt. Sprinkle evenly over the salmon flesh. Drizzle olive oil over top and rub it all around to coat the flesh. Brush the tomatoes with some olive oil (if using).
- Add the salmon, tomatoes, and jalapeno (if using) to the grill. Grill for 6-8 minutes, covered, or until the tomato and jalapenos are charred/ softened and salmon is mostly cooked through. Flip the salmon and cook for about 2 more minutes, or until salmon is cooked though (easily flakes with a fork).
- Transfer tomatoes and jalapeno to a cutting board, chop them up, and transfer to a small bowl along with remaining ¼ teaspoon salt and juice from ½ of a lime. Transfer salmon to a plate or cutting board and use two forks to flake into bite-sized chunks.
- In a medium bowl, add the cabbage, cilantro, lime juice, and salt and toss to combine.
- In a small bowl, mash up the avocado as best you can. Mix in the yogurt, lime juice, and salt until thoroughly mixed. Taste and add more salt or lime, if needed (you may need more salt depending on the size of your avocado).
- Warm up your tortillas and top with flaked salmon, cabbage, grilled tomatoes, and avocado crema.
Items you can prep ahead (optional)
- Mix together spice mixture
- Make cabbage slaw
- Make avocado crema
Substitutions:
- To make this vegetarian, use that same spice mixture on a slab of tofu or a portobello mushroom. I’ve never grilled tofu, but you can bake it at 425F until it’s lightly browned/crispy on the outside.
- To make vegan, make guacamole instead of avocado crema (and see note above for vegetarian)
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Salmon: up to 3 days in the fridge
- Avocado crema: up to 4 days in the fridge
- Cabbage slaw: up to 5 days in the fruit
- Grilled Tomato salsa: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up the salmon and tortillas and assemble your tacos
- Top with pickled red onions!
- Turn the tacos into a bowl or plate with some rice or tortilla chips
- Make it a breakfast taco!
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