Grilled Salmon Tacos with Avocado‑Cilantro Slaw

Ingredients

Steps

1. Step 1

   Preheat the grill to medium-high heat. Pat the salmon fillets dry with paper towels. In a small bowl, mix olive oil, ground cumin, smoked paprika, kosher salt, and black pepper. Rub this spice mixture evenly over both sides of the salmon fillets.

   • 4 filletssalmon fillets, skin on
   • 2 tbspolive oil
   • 1 tspground cumin
   • 1 tspsmoked paprika
   • 1 ½ tspkosher salt
   • ½ tspblack pepper
   • ½ tspsalt

2. Step 2

   Grill the salmon skin-side down for about 4-5 minutes until the skin is crispy and the salmon is cooked about two-thirds through. Flip carefully and grill for another 3-4 minutes until the salmon is just cooked through and flakes easily with a fork. Remove from the grill and let rest.

   • 4 filletssalmon fillets, skin on

3. Step 3

   Meanwhile, prepare the avocado-cilantro slaw by combining shredded green cabbage, diced avocado, chopped cilantro, lime juice, mayonnaise, salt, and black pepper in a large bowl. Toss gently to combine, ensuring the avocado remains chunky and the slaw is evenly coated.

   • 1 countripe avocado, diced
   • ½ cupcilantro leaves, chopped
   • 3 cupsshredded green cabbage
   • 3 tbsplime juice
   • ¼ cupmayonnaise
   • ½ tspsalt
   • ½ tspblack pepper

4. Step 4

   Make the lime crema by whisking together sour cream, lime juice, lime zest, and minced garlic in a small bowl until smooth. Adjust seasoning with a pinch of salt if desired. Refrigerate until ready to serve.

   • ½ cupsour cream
   • 3 tbsplime juice
   • 1 tsplime zest
   • 1 clovegarlic clove, minced
   • ½ tspsalt

5. Step 5

   Warm the corn tortillas on the grill or in a dry skillet until pliable and slightly charred, about 30 seconds per side. To assemble, place a portion of grilled salmon on each tortilla, top generously with avocado-cilantro slaw, and drizzle with lime crema. Serve immediately.

   • 8 countscorn tortillas
   • 4 filletssalmon fillets, skin on
   • 1 countripe avocado, diced
   • ½ cupcilantro leaves, chopped