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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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.