Salmon Tacos with Citrus Slaw and Sriracha Crema
A bright, light taco that really highlights the delicious fish you cook on your grill.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Assembly Time 5 minutes mins
Total Time 40 minutes mins
Grilled Salmon
- 2 portions salmon you can easily adapt to use other fish or seafood
- ½ lime, juiced
- your favorite spicy seasoning like my Spicy Bloody Mary rub
Citrus Slaw
- ¼ head green cabbage, chopped into small pieces
- 2 tbsp thinly sliced red onion
- 2 tbsp thinly sliced red bell pepper
- 1 tbsp fresh jalapeno, diced
- ½ lime, juiced
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp honey
Sriracha Crema
- ¼ cup sour cream
- ¼ cup mayo
- ½ lime, juiced
- 4 tbsp sriracha
- ¼ tsp honey
- cilantro leaves for garnish
- fresh tortillas
Prepare Salmon
Preheat grill to 375°.
On a square of parchment or butcher paper, squeeze lime juice on salmon.
Season liberally with your selected spicy seasoning.
Place parchment and fish in grill and cook until it reaches an internal temperature of 130°.
Assemble Tacos
Cook tortillas according to directions.
Assemble tacos by putting a tablespoon full of crema on each tortilla.
Top with a handful of slaw.
Add about 1/2 a cup of cooked salmon (flaked into chunks) per taco.
Top with a squeeze of lime and a few cilantro leaves, if desired
Keyword fish, fish taco, salmon, salmon taco, slaw, taco