Best 3 Grilled Salmon Tacos With Chunky Guacamole Recipes

Get ready to embark on a culinary adventure as we delve into the world of grilled salmon tacos with chunky guacamole. In this comprehensive guide, we will unveil the secrets of creating this delectable dish that tantalizes taste buds and transports you to a fiesta of flavors. From selecting the freshest ingredients to mastering the art of grilling salmon and crafting the perfect chunky guacamole, we'll provide you with all the tips and tricks you need to elevate your taco-making skills. So, gather your apron, fire up your grill, and let's embark on a journey of culinary exploration as we uncover the best recipe for grilled salmon tacos with chunky guacamole.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE

Grilled Salmon Tacos with Chunky Guacamole image

Chunky guacamole provides a tasty addition to these grilled salmon tacos. A perfect Mexican dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 15

Ingredients

2 plum (Roma) tomatoes, chopped
2 avocados, peeled, chopped
1/4 cup finely chopped onion
1 serrano chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 salmon fillets (about 6 oz each)
2 tablespoons vegetable oil
10 corn or flour tortillas (6 inch)
2 cups finely shredded red cabbage
Lime wedges

Steps:

In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 450 mg, Sugar 2 g, TransFat 0 g

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Blackened Salmon Tacos with Chunky Mango Avocado Salsa image

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Provided by Leah Smart

Categories Main Dish Recipes Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 14

Ingredients

3 ripe mangoes - peeled, pitted, and diced
1 avocado - peeled, pitted, and diced
1 orange bell pepper, diced
1 jalapeno pepper, seeded and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste
salt and ground black pepper to taste
2 skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6 corn tortillas
3 large limes, cut into wedges

Steps:

Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g

EASY PALEO GRILLED SALMON & LETTUCE WRAP TACOS WITH AVOCADO SAUCE RECIPE

Easy Paleo Grilled Salmon & Lettuce Wrap Tacos with Avocado Sauce Recipe image

A great little paleo salmon appetizer, or serve as a main course. Delicious lettuce "cups" with salmon and coleslaw, all topped with a creamy, homemade avocado sauce.

Provided by by Trina

Categories Appetizer Entree

Number Of Ingredients 8

Ingredients

1 to 2 tbsp Everyday Seasoning Salt, recipe link here
2 fresh salmon filets (to grill or pan fry)
1/4 cup Avocado Sauce, recipe link here
2 to 3 cups pre-packaged cole slaw mix or shredded cabbage
1 lime, juiced
2 tbsp olive oil or avocado oil
1 head of butter lettuce (aka Boston or bibb lettuce)
1 orange, sliced into sections (optional seasoning)

Steps:

To save time, you can prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links to those below)
Season salmon fillets generously with Everyday Seasoning Salt (or your favorite seasoning). Pat fillet lightly to adhere and drizzle each with a little olive oil or avocado oil
Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)
In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste
Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos
Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with the cole slaw mixture
Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce

Tips:

Choose the best salmon fillets: Look for fillets that are firm and have a vibrant color. Avoid fillets that are mushy or have brown spots.
Cook the salmon to perfection: Salmon is best cooked to medium-rare or medium, so that it is still slightly pink in the center. Overcooking will make the salmon dry and tough.
Make a flavorful marinade: A good marinade will add flavor and moisture to the salmon. Use a combination of olive oil, herbs, spices, and citrus juice.
Grill the salmon over medium heat: This will help to prevent the salmon from sticking to the grill and will also help to cook it evenly.
Make a chunky guacamole: A chunky guacamole is the perfect topping for grilled salmon tacos. Use ripe avocados, red onion, cilantro, lime juice, and salt.
Assemble the tacos: Place a grilled salmon fillet on a warm tortilla. Top with chunky guacamole, salsa, and shredded cabbage. Fold the tortilla in half and enjoy!

Conclusion:

Grilled salmon tacos are a delicious and healthy meal that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect grilled salmon tacos that will impress your family and friends.