Sweet & Spicy Grilled Salmon Tacos with Creamy Salsa

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These grilled Salmon Tacos are quick and easy to make, with the perfect sweet, spicy smoky flavor. Drizzled with a spicy, creamy Vietnamese style salsa, these tacos can be on the table in under 30 minutes!

Who doesn't love tacos? I mean, flavorful meat or seafood in a tortillas with some refreshing veggies and a nice, spicy salsa...how can you go wrong?

Grilling the fillets on a cedar plank, then serving them with shredded lettuce, slices of cool avocado, fresh onions and sliced peppers is just the thing the doctor ordered.

And to top it off, this delectable creamy, spicy, Vietnamese inspired salsa that will bring you to your knees. It's that good. I use this Vietnamese Salsa recipe and added a bit of extra spice and creaminess to come up with this incredible sauce - but this mango peach salsa is great on these as well.

You're welcome.

Why This Recipe Works

1. Tortillas are pan fried to lightly brown them on the outside and give them the perfect amount of chewiness, while still staying soft and pliable.
2. Sour cream is added directly to the salsa to make it super creamy with the perfect amount of tang.
3. Fresh veggies like shredded lettuce and cool avocado help to quell the heat from the salsa.
4. The spice level can be increased or decreased as desired.

Step By Step Instructions

If the salmon is still frozen, thaw it in the fridge overnight. Grill the salmon directly on the cedar plank on a 425 degree grill for 15-20 minutes (internal temperature of 145 degrees). Remove and let rest for 5 minutes.

Shred the salmon in chunks with a fork and set aide to make tacos.

How to Prepare Corn Tortillas

Place ¼ cup  the oil in a skillet and heat over medium heat. Fry the tortillas in batches about 1 minutes per side, until golden brown and pliable. You can do this while the salmon is cooking to save time.

Add the other half of the oil half way through the frying when oil has been used up. Store them in between damp paper towels to keep them moist before using them.

How to Make Salsa

Blend all ingredients together in a blender. Refrigerate until ready to serve. I like to make the salsa ahead of time so the tacos are easy to piece together.

Assembly Instructions

Build your tacos with the shredded lettuce, salmon, Serrano pepper, avocado, cilantro and drizzle them with creamy Vietnamese salsa.

Expert Tips

1. Be sure not to overcook the salmon - otherwise the fish will be dry. I typically only cook the fish for 15 minutes as I prefer it to be slightly undone in the middle (however, the safe internal temperature is 145 degrees).
2. Make the salsa spicier by adding an additional jalapeno pepper, or other hot pepper of your choice.
3. To make the salmon tacos milder, omit or reduce the amount of jalapeno in the salsa, as well as the fresh sliced Serrano peppers on the tacos.
4. Greek yogurt can be substituted for the sour cream if desired.
5. Tacos can also be served with traditional salsa.

Serving Options

• Blackened Shrimp Salad;
• Chips and Salsa - either from the store or make this super delicious Homemade Tomato Salsa;
• Mexican Pasta Salad or Instant Pot Spanish rice;
• Grilled Fruit Kebabs with Chili Lime Seasoning;
• Finish the meal off with Mexican Chocolate Shortbread Cookies or Strawberry Shortcake.

More Awesome Taco Recipes

• Pork Belly Tacos;
• Carne Asada Tacos from Dinner at the Zoo;
• Slow Cooker Carnitas Tacos;
• Spicy Lamb Tacos;
• Spicy Pork Bulgolgi Tacos;
• Vietnamese Shrimp Tacos.

Did you make these Grilled Salmon Tacos? Rate the recipe and leave a comment to let me know how they turned out!

Recipe

Grilled Salmon Tacos with Creamy Salsa

These grilled Salmon Tacos are quick and easy to make, with the perfect sweet, spicy smoky flavor. Drizzled with a spicy, creamy Vietnamese style salsa, these tacos can be on the table in under 30 minutes!

5 from 7 votes

Print Rate

Course: Main Course

Cuisine: Mexican, Vietnamese

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 630kcal

Author: Danielle Wolter

Ingredients

• ▢ 24 oz. Cedar Bay Sugar & Spice Cedar Planked Salmon
• ▢ Corn tortillas
• ▢ ½ cup oil
• ▢ Fresh cilantro
• ▢ Serrano pepper sliced
• ▢ Shredded lettuce
• ▢ Sliced avocado
• ▢ Creamy Vietnamese Salsa (see below)

Creamy Vietnamese Salsa:

• ▢ 4 tomatillos
• ▢ 2 Roma tomatoes
• ▢ 4 basil leaves
• ▢ 1 jalapeno
• ▢ 10 mint leaves
• ▢ 2 tsp. fresh cilantro
• ▢ 2 tbsp. fish sauce
• ▢ 2 tbsp. fresh lime juice
• ▢ 1 tsp. Worcestershire sauce
• ▢ 1 chipotle pepper
• ▢ 8 oz. sour cream

Instructions

• If the salmon is still frozen, thaw it in the fridge overnight. Grill the salmon directly on the cedar plank on a 425 degree grill for 15-20 minutes (internal temperature of 145 degrees). Remove and let rest for 5 minutes. 
• Shred the salmon in chunks with a fork.
• Build your tacos with the shredded lettuce, salmon, Serrano pepper, avocado, cilantro and drizzle them with creamy Vietnamese salsa.

Tortillas

• Place ¼ cup  the oil in a skillet and heat over medium heat. Fry the tortillas in batches about 1 minutes per side, until golden brown and pliable.
• Add additional oil half way through when oil has been used up.

Creamy Vietnamese Salsa:

• Blend all ingredients together in a blender. Refrigerate until ready to serve.

Expert Tips:

1. Be sure not to overcook the salmon - otherwise the fish will be dry. I typically only cook the fish for 15 minutes as I prefer it to be slightly undone in the middle (the safe temperature is 145 degrees).
2. Make the salsa spicier by adding an additional jalapeno pepper, or other hot pepper of your choice.
3. To make the salmon tacos milder, omit or reduce the amount of jalapeno in the salsa, as well as the fresh sliced Serrano peppers on the tacos.
4. Greek yogurt can be substituted for the sour cream if desired. 
5. Tacos can also be served with traditional salsa. 

Nutrition

Serving: 2tacos | Calories: 630kcal | Carbohydrates: 8g | Protein: 36g | Fat: 51g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 718mg | Potassium: 1136mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 16.6mg | Calcium: 95mg | Iron: 2mg

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