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Grilled Salmon Tacos with Cherry-Chipotle Salsa

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  • Ingredients & Instructions
  • Reviews


  • 4

    Organic White Corn Tortillas
  • 1

    cup fresh cherries, pitted with half the cherries sliced in half and the remaining quatered
  • 1

    chipotle pepper in adobo sauce, diced
  • 2

    tbsp adobo sauce, to taste
  • 3

    green onions, diced
  • 1

    garlic clove, minced
  • ½

    tsp salt
  • ¼

    tsp ground black pepper
  • juice from one lime
  • 1

    tsp agave nectar
  • 2

    tbsp fresh cilantro, torn
  • 1

    lb salmon fillet
  • 1

    tbsp vegetable oil
  • juice from 1/2 lime
  • ½

    tsp salt
  • ¼

    tsp ground black pepper
  • 3

    large avocados, mashed
  • ½

    cup shredded cabbage
  • fresh cilantro leaves to garnish


  • Step 1

    Combine all the ingredients in a bowl, toss gently, and taste. Adjust the seasonings as needed.

  • Step 2

    Refrigerate until ready to use.

  • Step 3

    Lightly coat the grates of a grill with nonstick cooking spray or oil. Preheat the grill to medium-high heat.

  • Step 4

    Rub the oil over both sides of the salmon. Squeeze the lemon juice over the fleshy side, then season with salt and black pepper.

  • Step 5

    When hot, cook the salmon, skin-side-down for 8 minutes. Carefully flip and cook for another 6 minutes. Remove from the heat.

  • Step 6

    Use a fork to break the salmon into 4-inch chunks, removing it from the skin.

  • Step 7

    Evenly divide the mashed avocado among the tortillas and spread it across the bottom center of each.

  • Step 8

    Divide the salmon chunks and add over the avocado. Divide the cabbage and sprinkle over each taco.

  • Step 9

    Top each with a few spoons of the salsa and garnish with cilantro.

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