Salmon Fish Tacos with Cilantro Lime Crema! It’s the perfect twist on classic fish tacos and a family favorite! These are super easy to make, heart-healthy, and full of flavor. A corn tortilla toasted with cheese and loaded with grilled salmon, and topped with cabbage, pickled radishes, and cilantro lime crema. Your family is going to love these tacos!
Grilled Salmon Tacos
My favorite way to prepare salmon is to cook it on the grill! I think it gives it such a delicious flavor, and it’s a very easy cooking method. See the steps below!
- Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on the top side.
- Place the salmon on a piece of tinfoil, but do not spray it. You want the skin of the salmon to stick. (if the salmon doesn’t have skin, spray the foil with cooking spray).
- Grill on preheated grill until just cooked; do not overcook. It will take about 10-20 minutes, depending on thickness. I recommend using an instant-read thermometer and be sure the internal temperature reaches 140°F.
Salmon Tacos Sauce
My favorite topping for these salmon fish tacos is this creamy cilantro lime crema! It’s super delicious and even easier to make!
It’s made with greek yogurt, tomatillos, cilantro, fresh lime, jalapeno, and green onion.
This recipe is comparable to the house dressings you find at Cafe Rio and Costa Vida but my homemade version, which I think tastes even better! It pairs so well with salmon too!
Find that recipe here!
I also love putting my homemade pickled radishes on these tacos too!
Other Fish Recipes to Try
- Honey Garlic Salmon
- Teriyaki Salmon Noodle Bowl
- Sheet Pan Baked Salmon
- Honey Dijon Salmon
- Easy Air Fryer Salmon
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Salmon Fish Tacos
Salmon Fish Tacos with Cilantro Lime Dressing! It’s the perfect twist on the fish taco recipe and family favorite! These are super easy to make.
Ingredients
- 2 tablespoons olive oil
- 1 Tablespoon chile powder
- ½ teaspoon cumin
- juice of 1/2 lime
- ¼ teaspoon salt
- ½ teaspoon fresh ground pepper
- 4 4-ounce wild salmon fillets, skin on
Toppings
- corn tortillas
- shredded cheese
- shredded cabbage
- pickled radishes
- avocado
- cilantro lime crema
- cilantro
Instructions
- Preheat grill to medium-high.
- Combine the olive oil, chile powder, cumin, lime juice, salt, and pepper in a small bowl to make a paste. Rub the spice mixture over both sides of the salmon.
- Place the salmon on a piece of tinfoil, but do not spray it. You want the skin of the salmon to stick. (if the salmon doesn't have skin, spray the foil with cooking spray).
- Grill on preheated grill until just cooked; do not overcook. It will take about 10-20 minutes, depending on thickness. I recommend using an instant-read thermometer and be sure the internal temperature reaches 140°F. Remove from the grill and remove the skin.
- Preheat a skillet to medium-high heat. Sprinkle a little shredded cheese directly into the skillet, then place the corn tortilla on top of the cheese. Toast until cheese is golden brown, then flip.
- Top with salmon, shredded cabbage, pickled radishes, avocado, cilantro-lime crema, and fresh cilantro. Enjoy!
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