Looking for a fresh, flavorful meal that’s perfect for warm evenings or busy weeknights?
These Grilled Salmon Tacos with Avocado Salsa deliver vibrant flavor, healthy ingredients, and an easy preparation method you will want to use over and over again.
In less than 30 minutes, you can enjoy a gourmet meal that tastes like it came straight from a restaurant kitchen.
Whether you are planning a casual dinner, a backyard barbecue, or a festive taco night, these Grilled Salmon Tacos with Avocado Salsa will impress every guest at the table.
Let’s dive into how to create them step-by-step.
Why You’ll Love These Grilled Salmon Tacos
- Fresh, light, and packed with bold, vibrant flavors
- High in protein and full of heart-healthy fats
- Quick and easy, ready in under 30 minutes
- Ideal for meal prep, family dinners, or casual gatherings
- Easily customizable for gluten-free or dairy-free diets
Ingredients You’ll Need
To create the perfect Grilled Salmon Tacos with Avocado Salsa, you will need the following ingredients:
For the salmon:
- 1 pound salmon fillets (preferably wild-caught)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, sliced for serving
For the avocado salsa:
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For the tacos:
- 8 small corn or flour tortillas
- Optional toppings: shredded cabbage, cotija cheese, sour cream, extra cilantro
How to Grill Salmon Perfectly
Prepare the Salmon:
Pat the salmon dry with paper towels. Rub it evenly with olive oil and season with cumin, smoked paprika, garlic powder, salt, and pepper.
Grill the Salmon:
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or the pan to prevent sticking. Place the salmon skin-side down and grill for 4-5 minutes per side, depending on thickness. The salmon should easily flake with a fork when done and reach an internal temperature of 145°F.
Rest the Salmon:
Once grilled, let the salmon rest for a couple of minutes. Then flake it into large chunks for easier taco assembly.
Making the Creamy Avocado Salsa
Pick the Perfect Avocados:
Choose avocados that are firm but yield slightly under pressure. Overripe avocados can make the salsa too mushy.
Prepare the Salsa:
In a medium bowl, gently mix the diced avocados, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper. Stir carefully to maintain some chunky texture for the salsa.
Pro Tip:
Prepare the avocado salsa just before serving to keep it bright and fresh.
Assembling Your Grilled Salmon Tacos
Warm the Tortillas:
Heat tortillas over a dry skillet or directly on the grill for about 20-30 seconds per side until lightly charred and pliable.
Layer the Ingredients:
Place a generous portion of grilled salmon onto each tortilla. Top with a few spoonfuls of avocado salsa.
Add Extra Toppings:
Finish with shredded cabbage for crunch, crumbled cotija cheese for a salty touch, and a dollop of sour cream if desired. A squeeze of fresh lime over the top brings everything together.
Variations and Serving Ideas
Spicy Kick:
Add thinly sliced jalapeños, a drizzle of chipotle aioli, or sprinkle red pepper flakes over the top.
Dairy-Free and Gluten-Free Swaps:
Use dairy-free sour cream alternatives and corn tortillas to keep this meal completely gluten-free and dairy-free.
Perfect Side Dishes:
Serve your tacos alongside Mexican rice, grilled corn on the cob, black bean salad, or a simple green salad with citrus vinaigrette. A refreshing margarita or a sparkling water with lime pairs beautifully with the bright flavors.
Storage and Reheating Tips
Storing Leftovers:
Store leftover grilled salmon and avocado salsa separately in airtight containers. The salmon will keep well in the refrigerator for up to 3 days. The avocado salsa is best enjoyed within 1 day to maintain its freshness.
Reheating Salmon:
Gently reheat the salmon in a low-temperature oven (300°F) for 5-7 minutes until warmed through. Avoid microwaving to prevent drying out the fish.
Freezing:
While grilled salmon can be frozen, it is best to make the avocado salsa fresh each time for optimal flavor and texture.
Recipe FAQ’s
Can I use store-bought salsa instead of homemade avocado salsa?
Yes, you can substitute store-bought avocado salsa or even guacamole, but making it fresh will give you the best flavor.
Are these tacos good for meal prep?
They are best enjoyed fresh, but you can prep the salmon and toppings separately and assemble just before eating.
Can I cook the salmon without a grill?
Yes, you can use a grill pan, bake it in the oven at 400°F for about 12 minutes, or even air-fry it for a quicker option.
Grilled Salmon Tacos with Avocado Salsa
Ingredients
For the salmon:
- 1 pound salmon fillets preferably wild-caught
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime sliced for serving
For the avocado salsa:
- 2 ripe avocados diced
- ½ cup cherry tomatoes quartered
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- Salt and pepper to taste
For the tacos:
- 8 small corn or flour tortillas
Optional toppings:
- shredded cabbage, cotija cheese, sour cream, extra cilantro
Instructions
Step 1: Prepare the salmon.
- Pat the salmon dry and rub it with olive oil. Season it with cumin, smoked paprika, garlic powder, salt, and pepper.
Step 2: Grill the salmon.
- Preheat your grill or grill pan over medium-high heat. Lightly oil the surface. Grill the salmon skin-side down first for about 4-5 minutes, then flip and cook another 4-5 minutes until cooked through and flaky.
Step 3: Make the avocado salsa.
- In a bowl, gently combine diced avocados, quartered cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Season with salt and pepper. Stir gently to keep the salsa chunky.
Step 4: Warm the tortillas.
- Heat the tortillas on a dry skillet or grill for 20–30 seconds on each side until warm and slightly charred.
Step 5: Assemble the tacos.
- Flake the grilled salmon into chunks. Layer the salmon into each tortilla, top with avocado salsa, and add any extra toppings like cabbage, cotija cheese, or sour cream.
Step 6: Serve and enjoy.
- Finish with a fresh squeeze of lime over the tacos and serve immediately.