Grilled Salmon Tacos with Creamy Avocado Crema and Spring Slaw
These vibrant grilled salmon tacos feature perfectly charred fish topped with a silky dairy-free avocado crema and crisp spring cabbage slaw. A fresh, light meal that celebrates the best flavours of the season.
Ingredients
- 500g salmon fillet, skin removed and cut into 4 portions
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small corn tortillas
- 2 ripe avocados
- 1 lime, juiced
- 1 clove garlic, minced
- 60ml coconut cream
- 200g spring cabbage, finely shredded
- 1 medium carrot, julienned
- 4 radishes, thinly sliced
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon apple cider vinegar
- 1 jalapeño, thinly sliced
Instructions
In a small bowl, combine smoked paprika, cumin, garlic powder, salt, and pepper. Rub salmon portions with 1 tablespoon olive oil and coat evenly with the spice mixture.
Preheat a grill or grill pan over medium-high heat. Grill salmon for 5-6 minutes per side until the internal temperature reaches 63°C (145°F) and the fish flakes easily with a fork.
While salmon cooks, prepare the avocado crema by blending avocados, coconut cream, half the lime juice, minced garlic, and a pinch of salt until smooth and creamy.
In a bowl, toss shredded spring cabbage, carrot, radishes, and coriander with remaining olive oil, apple cider vinegar, remaining lime juice, and season with salt.
Warm corn tortillas on the grill for 30 seconds each side until pliable and slightly charred.
Flake the grilled salmon into large chunks. Assemble tacos by placing spring slaw on each tortilla, topping with salmon pieces, a generous drizzle of avocado crema, and sliced jalapeño.
Serve immediately with extra lime wedges on the side.
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