Ingredients
Salmon
- 4 (6-ounce) salmon fillets
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Taco Assembly
- 8 tortillas
- ½ cup salsa verde
- ½ cup chipotle sauce
- 2 cups shredded cabbage
- Lime wedges, for garnish
Instructions
- Grill salmon: Heat an outdoor grill or an indoor grill pan over medium-high heat. Drizzle the extra virgin olive oil evenly over both sides of the salmon fillets, ensuring they are fully coated. Season the top side with kosher salt and freshly ground black pepper to taste. Place the salmon onto the grill and cook for 5 to 6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
- Flake salmon: Remove the salmon fillets from the grill and let them rest briefly. Using a fork, flake each fillet into bite-sized pieces suitable to fill the tortillas.
- Assemble tacos: Warm the tortillas if desired. Divide the flaked salmon evenly among the tortillas. Drizzle each with salsa verde and chipotle sauce to add flavor and a slight smoky heat. Top with shredded cabbage for crunch and freshness. Garnish with a squeeze of fresh lime juice before serving to brighten the flavors.
Notes
- Use skinless salmon fillets for easier flaking.
- If you don’t have an outdoor grill, an indoor grill pan works perfectly.
- Warm tortillas on a skillet or in the microwave for better pliability.
- For extra spice, add sliced jalapeños or hot sauce.
- Leftover tacos can be refrigerated for up to 2 days but are best enjoyed fresh.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
