Grilled Salmon Tacos with Avocado Crema
- Level: Easy
- Yield: 4 to 6 servings (12 tacos)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 821
- Total Fat
- 48
- Saturated Fat
- 11
- Carbohydrates
- 64
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 84
- Sodium
- 947
- Total: 1 hr 45 min
- Active: 40 min
Ingredients
Salmon:
Finely grated zest and juice of 1 lime
2 tablespoons brown sugar
2 tablespoons olive oil
1 teaspoon chili-lime seasoning, such as Tajín, plus more for serving
Kosher salt and freshly ground black pepper
One 1 1/2-pound center-cut salmon fillet, skin on
Avocado Crema:
1 ripe avocado, pitted and peeled
1/2 cup sour cream or Mexican crema
Finely grated zest and juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves and tender stems
Kosher salt and freshly ground black pepper
Peppers and Onions:
1 large green bell pepper, thinly sliced
1 large red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Grilling and Serving:
Canola or vegetable oil, for oiling the grill grates
12 street taco-size flour tortillas
Crumbled Cotija, for serving
Fresh cilantro leaves, for serving
Directions
Special equipment:
a grill basket- For the salmon: Whisk the lime zest and juice, brown sugar, olive oil, chili-lime seasoning, 1 1/2 teaspoons salt and several grinds of black pepper together in a small bowl until well combined. Pour into a 9-by-13-inch rimmed baking sheet. Place the salmon flesh-side down on top of the marinade and refrigerate for at least 30 minutes and up to 1 hour.
- Meanwhile, for the avocado crema: Place the avocado, sour cream, lime zest and juice, cilantro, 1 teaspoon salt and several grinds of black pepper in a food processor and process until very smooth. Taste and adjust the seasoning with more salt and pepper if needed. Cover and refrigerate until ready to serve.
- For the peppers and onions: Toss the bell pepper, onion, olive oil, 1 teaspoon salt and several grinds of black pepper together in a medium bowl until coated. Set aside until ready to grill.
- Once the salmon has marinated, preheat a grill to medium-high direct-heat cooking for 15 minutes. Remove the salmon from the marinade and place skin-side down on a clean, dry surface, wiping any excess moisture or marinade from the skin.
- For grilling and serving: Brush the grill grates clean. Oil the grates very well by soaking a small rag or paper towel in canola oil and then rubbing it over the grates with tongs. Carefully place the salmon skin-side down on the grill (take care to keep the skin dry; pat it dry if necessary).
- Grill the salmon until the skin releases from the grates easily and the salmon is turning opaque around the edges, about 10 minutes.
- Using tongs, lift a corner of the fillet and carefully slide a large metal spatula under the skin, lifting with the tongs as you go. Flip the salmon in one decisive motion and let cook until it reaches the desired doneness, about 2 minutes more for medium-rare. Transfer the salmon to a platter, sprinkle with more chili-lime seasoning and let rest for 5 minutes.
- Meanwhile, place a grill basket on the grill and add the peppers and onions. Cook, stirring occasionally with tongs, until the veggies are tender and nicely charred, 4 to 5 minutes. Transfer to a serving bowl.
- Place the tortillas on the grill and cook, flipping once, until lightly charred, 1 to 2 minutes.
- To serve, flake the salmon into large chunks. Top the tortillas with the grilled peppers and onions, the flaked salmon, a drizzle of avocado crema, crumbled Cotija and cilantro leaves. Sprinkle with more chili-lime seasoning and serve.