Grilled Salmon Tacos with cilantro crema

Grilled Salmon Tacos with Cilantro Crema

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!

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!

Grilled Salmon Tacos with Cilantro Creme ~ an easy going summer meal that takes just minutes to throw together!

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.

Grilled Salmon Tacos with Cilantro Creme ~ an easy going summer meal that takes just minutes to throw together!

Grilled Salmon Tacos with cilantro crema

Prep Time: 15 minutes

Total Time: 15 minutes

Category: main course

Cuisine: Mexican

Yield: makes 8 tortillas

Grilled Salmon Tacos with cilantro crema

Ingredients

  • 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
    garnish
  • fresh cilantro leaves
    crema
  • 1 cup yogurt
  • 1/2 cup sour cream
  • juice of 2 limes
  • large handful fresh cilantro
  • pinch of salt, to taste

Instructions

  1. To make the crema sauce, put all the ingredients in a blender or food processor and blend until smooth. Keep refrigerated until needed.
  2. 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.
  3. Drizzle each tortilla with more crema and garnish with fresh cilantro leaves.
https://theviewfromgreatisland.com/grilled-salmon-tacos-with-cilantro-crema/

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!

 

17 Comments

  • Reply
    Stephanie Oliver
    July 3, 2017 at 10:10 pm

    I just made this for lunch today. Loved it tons. That crema is going to be a staple. I did top it with pink pickled onions and cotija cheese. Totally lucious. Thanks for the suggestion.

  • Reply
    Penny
    June 30, 2017 at 10:40 pm

    I LOVE fish tacos! Every time we vacation in Florida my family makes fun of me for always ordering fish tacos. After this last visit my son asked me why I didn’t make fish tacos at home. Good question! So I found your recipe. I am 58yo and just trying to branch out from my basic, staple, country recipes so I have some very amateur questions: Do I just slice the jalapeno or does it need to be deseeded? Do I need gloves when handling the jalapeno? Thanks for your help!

    • Reply
      Sue
      July 1, 2017 at 7:12 am

      Hi Penny, I’m so glad you’re branching out, I think you’re going to have fun! You can use the seeds, or not, with jalapenos. Apparently most of the heat comes from the seeds and the white veins inside, so if you like things hot, use them, if you don’t, then cut them out. I don’t wear gloves, but I do wash my hands thoroughly right away, just so I don’t rub my eyes accidentally.

  • Reply
    Jennifer @ Seasons and Suppers
    June 29, 2017 at 4:34 am

    Absolutely beautiful! Loving all the colours and flavours :) This one will be dinner soon!

  • Reply
    Laura | Tutti Dolci
    June 28, 2017 at 11:28 pm

    Fish tacos are a favorite over here, and I can’t wait to try your cilantro crema!

  • Reply
    Liz
    June 28, 2017 at 4:34 pm

    I fell in love with salmon tacos earlier this year and yours look spectacular!!!

  • Reply
    John/Kitchen Riffs
    June 28, 2017 at 10:16 am

    My kind of summer eating! This looks terrific — so much flavor. And love all the colors! Thanks.

    • Reply
      Sue
      June 28, 2017 at 11:09 am

      Thanks John ~ I went all out on the color for this post ~ it’s such fun for a casual dinner party!

  • Reply
    Chris Scheuer
    June 28, 2017 at 7:48 am

    Looks like dinner sometime soon! So vibrant, colorful, fresh, simple and super delicious looking!

    • Reply
      Sue
      June 28, 2017 at 11:10 am

      Thanks Chris :)

  • Reply
    Angie@Angie's Recipes
    June 28, 2017 at 7:47 am

    What an amazing summer meal! I had some baked salmon for the lunch today and now I wish I had some leftover for this taco!

  • Reply
    Tricia @ Saving Room for Dessert
    June 28, 2017 at 7:34 am

    Oh my gosh – this is a party on a plate! Love all the colors, flavors and textures. This is going on my menu for a family dinner extravaganza :) Thanks Sue – sharing and pinning!

    • Reply
      Sue
      June 28, 2017 at 11:10 am

      Definitely party material, thanks Tricia <3

  • Reply
    cheri
    June 28, 2017 at 7:13 am

    Oh my gosh, these tacos are perfection! salmon is my favorite food ever and I love how you jazzed these up, the crema looks amazing!

    • Reply
      Sue
      June 28, 2017 at 7:21 am

      Thanks Cheri, that sauce was so good, it would be a great dressing for coleslaw, I think.

  • Reply
    KalynsKitchen
    June 28, 2017 at 7:04 am

    Oh yes, this looks amazing. Thanks for the shout-out for my Fish Taco Cabbage Bowls!

    • Reply
      Sue
      June 28, 2017 at 7:19 am

      Your taco bowls are such a brilliant idea, Kalyn!

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