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Grilled Salmon Tacos with Avocado Sauce

Total time:

25 min

Prep time:

10 min

Cook time:

15 min

Grilled Salmon Tacos with Avocado Sauce

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A tasty dry rub seasons the grilled wild salmon for these easy-to-make tacos that are topped with a zesty California Avocado sauce. Accented with cabbage, feta cheese and radishes, these fish tacos are uniquely delicious.

Ingredients

Serves: 4

Spice Paste

2 Tbsp. olive oil
1 Tbsp. muscavado, or light brown sugar
1/2 tsp. ground cumin
1/2 tsp. chili pepper
1/2 tsp. ground coriander
1/2 tsp. sea salt
1 lime, juiced

 

Sauce

2 cloves garlic
1 jalapeño, stem removed and seeded if desired
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 tsp. sea salt
2 ripe, Fresh California Avocados, seeded and peeled

 

Tacos

1 1/2 lbs. wild salmon fillet
8 corn tortillas
2 cups cabbage, finely shredded
Feta cheese, for garnish
Thinly sliced radish for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  1. Heat your grill to a medium heat.
  2. Make a spice paste by mixing the olive oil, muscovado or brown sugar, cumin, chili pepper, 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). Pulse a few times to chop. Add the lime juice, water, olive oil, cilantro, parsley and salt and pulse a few more times. Add 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. Place salmon on clean, oiled hot grates. 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. Remove from grill 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 each tortilla. Top with some shredded cabbage, sauce, a sprinkle of feta and radish.

Serving Suggestion: Use the extra sauce as a great dip for sweet potato wedges or thinned out slightly as a salad dressing.

Beverage Pairing: Your favorite beer, wine or ice tea.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

About the author

Recipe developed by Sara Forte for California Avocado/Food 52 promotion.

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