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Spicy Grilled Salmon Tacos

Brooke McLay from cheekykitchen shares a favorite recipe. These simple salmon tacos are utterly scrumptious! Cook them on top of a grill pan to keep them from sticking the hot tines of the grill. Takes just a few minutes to prep and serve. Double or triple to feed a crowd!
Prep 20 Minutes
Total Time 30 Minutes
Servings 4

Ingredient List

  • 1 1/2 pound salmon, cubed
  • 3/4 cup barbecue sauce
  • 1/4 cup sriracha
  • 1/3 cup frozen corn, thawed
  • 1/3 cup shelled edamame
  • 1/4 cup purple onions, finely chopped
  • 1 lime, juiced and zested
  • 2 cups Asian coleslaw mix
  • 1/4 cup fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
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Recipe Continues Below

Preparation

  1. In a large bowl, stir together salmon, barbecue sauce, and Sriracha. Set aside.
  2. In a medium bowl, stir together corn, edamame, purple onions, lime zest, and lime juice. Set aside.
  3. In a medium bowl, stir together coleslaw mix, cilantro, mayonnaise, rice vinegar, and honey.
  4. Heat grill over to medium-high heat. Spray a grill tray with nonstick olive oil spray. Toss salmon cubes into the grill pan. Place on grill, cook for 5 minutes, then use a spatula to gently turn the salmon. Cook until cubes are cooked through, about 10-12 minutes.
  5. Serve salmon in Old El Paso™ Stand 'N Stuff Soft Flour Tortillas, topped with corn salsa, and coleslaw.

Expert Tips

  • Don't have a grill pan? Thread the salmon cubes onto a wooden skewer and cook kabob style, instead!
  • Turn Down the Heat. For a more mild flavor, reduce the amount of Sriracha or omit it completely, if desire.

Nutrition

    *Percent Daily Values are based on a 2,000 calorie diet

    Ratings and Reviews

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