Best 4 Grilled Salmon Tacos With Chunky Guacamole Recipes

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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.

Let's cook with our recipes!

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

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

GRILLED SALMON TACOS



Grilled Salmon Tacos image

Provided by Bev Weidner

Time 45m

Yield 8 tacos

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus additional for brushing
1 tablespoon lime juice plus lime wedges, for garnish
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon coarse salt, plus additional for sprinkling
Four 6-ounce skinless salmon fillets
1 red bell pepper, ribs and seeds removed, cut into thin strips
1 yellow bell pepper, ribs and seeds removed, cut into thin strips
1 large red onion, peeled and cut into 1/2-inch slices
8 taco-size flour tortillas
1/2 cup crumbled queso fresco
1 avocado, cubed
Torn fresh cilantro, for garnish

Steps:

  • Preheat a grill for cooking at medium-high heat.
  • Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket.
  • Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently.
  • Place the tortillas on the grill for a few seconds per side, letting them char and bubble up.
  • Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! Dive in.

GRILLED SALMON TACOS WITH AVOCADO SALSA



Grilled salmon tacos with avocado salsa image

Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 11

1 tbsp smoked paprika
2 tsp ground cumin
4 skinless salmon fillets
200g natural yogurt
1 garlic clove , crushed
2 ripe avocados , stoned, peeled and diced
1 red onion , finely chopped
2 large tomatoes , deseeded and finely chopped
2 limes , juice of 1, 1 cut into wedges
small pack coriander , chopped
8 tacos shells

Steps:

  • Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
  • While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
  • Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

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

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

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.

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