Grilled Salmon Tacos with Avocado Crema
These delicious grilled salmon tacos with avocado crema are so much simpler to make then they sound, coming together in just 20 minutes. With perfectly cooked pieces of spiced salmon, crunchy cabbage, and light and creamy avocado yoghurt sauce served on a soft tortilla, these dairy free tacos are the ultimate weeknight dinner idea.
Servings 4 servings
Calories 468kcal
Ingredients
For the salmon:
- 450-500 grams skinless salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground chilli
For the avocado crema:
- 1 medium ripe avocado
- 3 tablespoons dairy free Greek yoghurt
- ½ jalapeño seeds removed and finely minced
- Fresh lime juice to taste
- Salt and pepper to taste
To assemble:
- Shredded cabbage
- 8-10 flour tortillas warmed
- Lime wedges for serving
- Fresh coriander leaves optional
Instructions
- In a small bowl, mix the ground cumin, smoked paprika, garlic powder, onion powder, and ground chilli. Pat the salmon fillets dry with paper towels and rub them with olive oil and the spice mixture.
- Preheat the grill or a frying pan over medium-high heat. Grill the salmon for 8-10 minutes, or until cooked through and flaky. Remove from the heat and set aside.
- While the salmon is cooking, prepare the avocado crema. In a bowl, mash the avocado and mix in the dairy free Greek yoghurt, minced jalapeño, and a squeeze of fresh lime juice. Season with salt and pepper to taste.
- Flake the cooked salmon into large pieces. To assemble, place a generous amount of the avocado crema, some of the shredded cabbage and add the flaked salmon on top.
- Garnish with fresh coriander and serve with lime wedges on the side. Enjoy!
Notes
Cooking Method: If you prefer, you can bake the salmon in the oven at 200°C (180°C fan-forced) or 400°F for about 12-15 minutes, or until it flakes easily with a fork.
Spice Level: My jalapeño was very mild in flavour so keep that in mind and taste as you go. You can easily adjust the amount of jalapeño in the avocado crema to suit your spice preference or omit the jalapeño entirely.
Gluten-Free Option: To make the recipe gluten-free, use gluten-free tortillas instead of flour tortillas.
Nutrition
Serving: 2-3 tacos | Calories: 468kcal | Carbohydrates: 36g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 531mg | Potassium: 903mg | Fiber: 6g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 4mg
