Grilled Salmon Tacos with cilantro crema ~ this casual meal makes life so easy, just set out the tortillas and the fixings, and let people have at it. Everything can be made ahead so by the time the afternoon heat sets in, all you have to worry about is staying cool!
Summer’s a good time to remind ourselves that dinner doesn’t have to be a big deal. If you can make a sandwich, you can make these tacos. Slap down the tortilla, it can be soft, crisp, wheat, or corn…lay down some tangy crema, then flaked grilled salmon, crisp veggies, more sauce, and you’re ready to go. This isn’t a recipe, it’s a state of mind!
Next time you’re grilling salmon, think to throw another fillet on the fire, the leftovers will star in these amazing tacos. Or by all means cook your fish fresh, you can afford to because there’s so little prep work that goes into this easygoing meal. You can whip up the crema, slice up the red cabbage and jalapenos, and pluck the cilantro leaves early in the day. The salmon can be hot, or not, it’s good both ways ~ we served everything chilled because, well, #heatwave.
TIP: I like to use flat tostada shells because they’re easy to layer, and they show off all the colorful ingredients. A package lasts a long time in the cupboard, which means you can make this meal on the spur of the moment, with what you’ve got around. If you’ve got extra tostadas, break them apart and use them as chips with salsa.
Crema, or Mexican sour cream, is a staple on tacos, but I jazzed it up with some lime and lots of fresh cilantro. Spoon it on the tortillas as a first layer, and also drizzle it over the top, it’s that good! I lightened my version up with yogurt, too, so there’s no need for any guilt, go ahead and spoon it on with abandon.
In addition to the mild crema I made a quick restaurant style salsa in my food processor. It’s a little bit spicy, which brings everything to life. It’s as easy as loading up your blender or processor with tomatoes, bell peppers, a jalapeño, red onion, lime juice, fresh cilantro, and some Mexican tomato sauce. Blitz till it’s smooth. My ROASTED RED PEPPER SALSA is made this way, only I substitute a jar of peppers for the tomatoes.
TIP: Don’t actually layer up the tacos until you’re ready to eat or the crisp shells will get soft from the moisture in the toppings.
- 1 lb salmon, grilled and flaked
- 8 tortillas, soft or crisp, corn or wheat
- 1 1/2 cups finely shredded red cabbage
- 1 jalapeno, thinly sliced
- 2 ears of yellow corn, boiled or grilled and kernels removed
- 1/2 cup sliced black olives
- fresh cilantro leaves
- 1 cup yogurt
- 1/2 cup sour cream
- juice of 2 limes
- large handful fresh cilantro
- pinch of salt, to taste
- To make the crema sauce, put all the ingredients in a blender or food processor and blend until smooth. Keep refrigerated until needed.
- Spoon a layer of crema sauce on the bottom of each tortilla. Top with some of the shredded red cabbage, followed by some of the flaked salmon. Sprinkle on the corn, olives, and jalapeno slices.
- Drizzle each tortilla with more crema and garnish with fresh cilantro leaves.
Make it your own ~
- Hate cilantro? Leave it out and boost the lime juice. Or blend in a ripe avocado ~ yum!
- Hate fish? Use rotisserie chicken.
- Use shredded lettuce in place of the cabbage.
- Add some crumbled cojita, goat, or feta cheese.
- For some reason I didn’t add any onion to these tacos, what was I thinking? Add red, white, or green onions for sure.
- You don’t have to stick with salmon, these Grilled Mahi Mahi Tacos are great too. If you happen to have some leftover steak, try Grilled Steak Tacos, or if you love cajun spices, how about Blackened Fish Tacos?. Low carb eaters will love Fish Taco Cabbage Bowls, they skip the taco altogether, and next up on my list are Coconut Shrimp Tacos, don’t they sound good?
Don’t forget to pin these Grilled Salmon Tacos!