Saturday, June 18, 2011

Grilled Sweet & Spicy Salmon Tacos w/ Chipotle-Lime Dressing & Citrus Slaw

It's officially summertime here in Alabama; hot, muggy and swarming with gigantic summer insects. Which, as is the usual for the weekends, means another round of grilling. 

The BF & I are both huge fans of fish tacos, often going over to Cantina to satisfy the craving. Tonight, I decided to combine several recipes and try my hand at grilling salmon for fish tacos. In continuing with my love for cilantro and lime, both flavors appear in the marinade as well as the San-Diego influenced cream sauce. Served simply with grilled Mexican corn, dinner was quick, fresh and delicious!

This is a perfect make-ahead recipe; I did all of the prep work this morning. So, when it was time to prepare dinner, all I had to do was fire up the grill!

Grilled Sweet & Spicy Salmon Tacos w/ Chipotle-Lime Dressing & Citrus Slaw
2 lb salmon filet
Flour or corn tortillas
Toppings such as salsa verde, chopped tomatoes/onions/herbs, lime wedges, etc. 

Salmon Marinade:
adapted from
1/4 cup olive oil
2 Tbsp white vinegar
2 Tbsp lime juice
2 tsp lime zest
1 1/2 tsp honey
2 Tbsp garlic paste
1/2 tsp ground cumin
1 tsp hot sauce

Combine all marinade ingredients. Marinate salmon, refrigerated, for 6-8 hours. 

Salmon Rub
adapted from Jane Deere
1/2 cup light brown sugar
3 Tbsp paprika
2 Tbsp chili powder
1 Tbsp thyme
1 Tbsp garlic powder
1 Tbsp orange zest
2 tsp sea salt
1 tsp black pepper

Combine all ingredients, reserving 1 Tbsp for the citrus slaw. Scrape excess marinade from salmon and generously cover with rub. 

Citrus Slaw
adapted from Jane Deere
1 Tbsp reserved Salmon Rub
1/4 cup orange juice
1/4 cup lime juice
2 Tbsp canola oil
2 Tbsp honey
1/4 cup chopped basil
1/4 cup chopped cilantro 

Combine all dressing ingredients and toss with slaw mix. 

Chipotle-Lime Dressing
adapted from and Soup Addict
8 oz sour cream
1/2 cup mayonnaise
2 Tbsp lime juice
1/2 cup adobo sauce
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dill weed
1/2 tsp Mexican oregano
1/4 tsp chipotle powder
1/4 tsp chili powder
1 Tbsp chopped cilantro

Whisk together all ingredients. 

Grill salmon on an oiled grill over medium-high heat until done, flipping once. The salmon will be done when the fish is opaque and flakes easily. Remove from heat, cover with foil, and let rest 5 minutes. 

Flake salmon and serve atop flour tortillas with citrus slaw, chipotle-lime dressing, and desired toppings. 


  1. A mutual friend, Jessica, suggested I check you out and I'm so glad she did!! The recipes you post look incredible.

    I moved to Auburn from Los Angeles a few months ago and am working on experiencing southern food. There's so much to explore and taste! And you're giving me a million more ideas to add to my list!

  2. Thank you so much!! I'm sure you'll find we have GREAT food here in Alabama!!

  3. Another great link up for Food on Friday - thank you!

  4. I like the way you marinated the salmon here. Fabulous as always with your step by step guide.

  5. I love fish taco's, yours look amazing! Found you from Food on Friday.