The perfect healthy twist on the original fish tacos! These Southwestern Grilled Salmon Tacos are bursting with flavor and topped with fresh pineapple salsa and a Chipotle Lime Crema! Addicting!
I’m pretty sure that Taco Tuesday needs to be every day of the week! Wouldn’t you agree?
It’s easy, usually only minimal ingredients and down right tasty every time. Honestly! You really can’t mess up tacos. If you don’t like the flavor just add a little salsa, bbq sauce, lime juice, avocado, or fresh fruit! The possibilities are endless!
If I had to pick I would say that my two favorite tacos are fish and steak! No offense chicken..
Steak because … well it’s steak! And ever since I had those Grilled Steak Street Tacos filled with tender Filet Mignon I will forever be changed!
Fish tacos are something entirely different though. For a while Mike and I were on a mission to find the best fish tacos in the area. But honestly, I don’t think they’re in Texas… California maybe .. I’ve had some good ones in Hawaii too. But Texas has to step up it’s fish taco game. Unless you’re at my house and have these babies, then the fish taco game is on point!
I’ve gone back and forth between breaded fish tacos and grilled. I like the flavor from the grilled fish but I love the crunch of the breaded fish. How to decide?
Well, today I solved that problem! The key to making sure that the fish has a crunch to it is high grill heat and no skin. Typically when you get fresh fish from the seafood department they will give it to you with the skin on. Be sure to ask them to take it off because for you, so you don’t have to mess with it at home. (see I even save you time) 🙂 This will ensure that you can crisp up both sides of the salmon instead of having one side crispy and the other side soft.. yuck!
When you’re ready to grill the fish make sure your grill is hot, as in 400-450 degrees hot. Spray your grill grates with PAM or rub them down with a rag of olive oil. Then place the seasoned side of the fish directly down on the grill and DON’T touch it. You want to sear the fish and create a crust so that the fish has a crispy texture for the taco part.
The trick to not creating a fish masacre on your grill is leaving the fish alone!! I repeat don’t touch it! Fish, along with other proteins you cook on the grill, naturally release themselves from the grill when they are done. Translation, if you’re fish is sticking … it’s not done cooking yet! Let it cook for another minute or two and try again. I promise you’ll end up with a better result!
These Southwestern Grilled Salmon Tacos have depth of flavor from the spice blend rubbed all over the salmon and perfect crispy skin for a nice crunch. No tortillas necessary for these babies, we went light on this and served them in a lettuce cup for a refreshing bite. But the kicker for these tacos is the fresh Pineapple Salsa and the spicy Chipotle Lime Crema!
I WILL so be making these Salmon Tacos and the Grilled Steak Street Tacos on Cinco De Mayo and then I’ll hide in the corner to eat a whole bowl on pineapple salsa by myself!
Can’t wait to hear what you guys think. I know you will love them! They blow any other fish taco out of the water! Bon Appetit my friends!
Southwestern Grilled Salmon:
- 1.5 lbs. salmon, skin removed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 pineapple, cut into small dices (about 3 cups)
- 1/2 cup diced red pepper
- 1/4 cup diced red onion
- 1/4 cup diced fresh cilantro
- juice of 1 lime
- pinch of salt
- 5.5 oz. plain greek yogurt
- 1 medium chipotle pepper (in adobe sauce)
- 1/4 teaspoon smoked paprika
- juice of 1 lime
- pinch of salt
- 2 avocados, sliced
- 10–12 lettuce cups (boston lettuce, bibb lettuce, or butter lettuce)
- In a food processor, add greek yogurt, chipotle pepper, 1/4 teaspoon smoked paprika, lime juice, and a pinch of salt. Blend until smooth. Set aside.
- Next, in a small bowl add diced pineapple, red pepper, red onion, fresh cilantro, lime juice, and a pinch of salt. Gently toss to incorporate all the ingredients. set aside.
- Heat the grill to medium high heat.
- In a small bowl add garlic powder, 1/2 teaspoon smoked paprika, sea salt, and ground pepper. Stir together.
- Pat the salmon dry and season one side of the salmon, making sure to gently rub the mixture in.
- Place the salmon on the grill seasoned side down. Grill for 4-5 minutes, or until the salmon releases from the grill. Flip and cook the salmon another 4-5 minutes. Remove from the grill and gently fork the salmon apart into chunks.
- Serve the salmon on a lettuce cup, topped with pineapple salsa, avocado slices, and the Chipotle Crema.
- Serving Size: 2 tacos
- Calories: 338
- Sugar: 18 g
- Sodium: 994 mg
- Fat: 15 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 27 g
- Cholesterol: 27 mg
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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