Grilled Salmon Tacos with Cilantro Lime Slaw

Not your average fish tacos. Zesty chili-coated salmon drizzled with Sriracha mayo and assembled with slaw in a cauliflower tortilla. These flaky, gluten free Grilled Salmon Tacos with Cilantro Lime Slaw are the new way to Taco Tuesday.

Cauliflower Tortillas
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Prep Time
30
 minutes
Cook Time
15
 minutes
Makes
3
 servings
Nutrition
580
 calories

Featured Product

Cauliflower Tortillas
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Ingredients

6
Mission Cauliflower Tortillas, warmed
2
tbsp. olive oil
2
tbsp. lime juice
1
tsp. chili powder
¾
tsp. salt, divided
¾
tsp. pepper, divided
½
tsp. garlic powder
1
lb. salmon fillets, skinless
4
cups red cabbage, shredded
⅓
cup lime juice
¼
red onion, thinly sliced
¼
cup cilantro leaves, torn
2
tbsp. agave
⅓
cup mayonnaise
4
tsp. sriracha hot sauce

Instructions

Step 1

Preheat grill to medium-high; grease grate well. Whisk together olive oil, lime juice, chili powder, 1/2 tsp. each salt and pepper, and garlic powder. Coat salmon fillets with mixture.

Step 2

Grill salmon, turning once, for 8 to 10 minutes or until cooked though and flakes when tested. Flake salmon into large pieces with two forks.

Step 3

Warm tortillas according to package directions.

Step 4

Toss together cabbage, lime juice, red onion, cilantro, agave, and remaining salt and pepper.

Step 5

Stir mayonnaise with sriracha.

Step 6

Assemble salmon in tortillas with slaw. Drizzle with sriracha mayo.

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