Traditional recipes

Grilled Salmon Tacos

Grilled Salmon Tacos



  • 1 red onion, halved, thinly sliced
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons mirin (sweet Japanese rice wine)*


  • 4 teaspoons adobo sauce from canned chipotle chiles in adobo**


  • 2 cups coarsely grated peeled jicama
  • 2 cups thinly sliced green cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice


  • 1-pound skinless salmon fillet
  • 1 tablespoon achiote paste***


  • 1 pound plum tomatoes, diced
  • 1 cup chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 serrano chile with seeds, minced
  • 8 flour or corn tortillas

Recipe Preparation

Pickled onions

  • Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill overnight.


  • Mix both ingredients in small bowl; season to taste with salt. Cover; chill overnight.

Jicama salad

  • Toss all ingredients in large bowl; season to taste with salt and pepper. Cover; chill 2 hours or overnight.


  • Place fish on plate. Mix achiote paste and oil in another small bowl to blend; rub over both sides of salmon. Cover and chill 4 hours.


  • Mix first 5 ingredients in another medium bowl. Season salsa to taste with salt and pepper. Let stand 1 to 2 hours to allow flavors to blend.

  • Prepare barbecue (medium-high heat). Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plate; let rest 5 minutes.

  • Brush tortillas with oil; sprinkle with chili powder. Grill tortillas 30 seconds per side to heat through. Cut salmon into chunks; transfer to platter. Serve fish with pickled onions, chipotle mayonnaise, jicama salad, salsa, and tortillas.

Recipe by Go Fish Vancouver,Reviews Section

Watch the video: How to make Salmon Tacos (October 2021).