September 14, 2015
8

BBQ Salmon Tacos

BBQ Salmon Tacos – Sweet and spicy cajun marinade and an orange glaze. Loaded with fresh avocado salsa, greens, purple cabbage, & fresh cilantro.

Overhead shot of BBQ salmon tacos with avocado salsa

Which fish is best for tacos?

Traditional fish tacos are made with a lean and flakey white fish. But today I’m here to make a case for salmon tacos!!! Because they are 100x more flavorful than white fish tacos.

What is the white sauce on fish tacos made of?

It’s typically sour cream, mayo, and lime juice mixed together. I tend to stick with just sour cream mixed with a little milk in it. That is what chipotle does to get their sour cream to be pourable!

A couple tips for these BBQ salmon tacos:

I like to use corn tortillas and double the tortilla for extra support and extra yumminess.

When you buy avocados, look for they ones that are only a little bit tender when squeezed… if they are too ripe, they are more likely to be brown.

Photo of bbq salmon tacos with cilantro and avocado salsa

What is a good side for BBQ salmon tacos?

This loaded refried bean dip is incredible. Or some black beans.

Coconut rice or mexican rice would go great with these too.

BBQ Salmon Tacos

Sweet and spicy cajun marinade and an orange glaze – loaded with fresh avocado salsa, greens, purple cabbage, and fresh cilantro. LOVE these layers of flavors!
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Total Time: 35 minutes
Servings: 8 tacos

Ingredients

For the salmon:

  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cajun seasoning
  • 1 tablespoon creole seasoning
  • 1 teaspoon orange marmalade
  • 1 teaspoon paprika
  • 4 (6-ounce) Salmon Filets

For the orange glaze:

  • 4 Tablespoons orange marmalade

For the avocado salsa:

  • 3 medium avocados diced
  • 1/2 sweet onion, finely diced
  • 1/8 cup finely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic salt
  • Black pepper

For the tacos:

  • 8 corn tortillas warmed
  • 2 cups thinly sliced red or green cabbage
  • mixed greens
  • 1/2 cup crumbled Cotija cheese or goat cheese
  • optional sour cream

Instructions

For the salmon:

  • Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
  • In a medium bowl, whisk together the olive oil, soy sauce, brown sugar, cajun seasoning, creole seasoning, orange marmalade, and paprika.
  • Dunk the salmon into the marinade. Make sure to coat both sides.
  • Transfer the marinated salmon to the baking sheet.
  • Bake for 10 minutes.

For the orange glaze:

  • Microwave the orange marmalade for 15-20 seconds so it’s pourable.
  • Remove the salmon from the oven. Turn oven on high broil.
  • Spoon 1 Tablespoon of the marmalade over the salmon.
  • Broil for 5 more minutes, or until the salmon is cooked through and no longer opaque. Be careful to watch that the salmon doesn’t burn.

For the avocado salsa:

  • While the salmon is broiling, make the avocado salsa. Gently toss together the avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Set aside.

To assemble the tacos:

  • Break salmon into small portions and layer over center of tacos, add cabbage, mixed greens, avocado salsa, Cotija cheese, and sour cream. Serve warm.
Dinners, Dinners, Dinners, Gluten Free, Seafood, Valentine's Day, Weeknight Dinners
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