Grilled Salmon Tacos with Chipotle Lime Crema and Fresh Cilantro Slaw Recipe
I wish I could tell you this is a new recipe. It’s not. Actually it’s a revision, maybe adaption is a better word. Most likely due to changes in my palate as well as changes in my culinary style. I’ve been making assorted fish tacos for years. Assembling the little lovelies differently each time. Allowing my playful culinary visions to shine through. I posted the original recipe way back in 2010, when I used my little point and shoot Canon to take food photos. A hearty little silver blue camera that did the job for a while.
But then I started getting fussy about my food pictures. I read somewhere that chef’s are the worst food photographers. At first glance I took offense to that statement. But it couldn’t have been more true, especially way back in the day when I started this website. For me, It’s always been about the food. The explosion of flavor that happens when something delectable hits the palate. But somewhere in the mix, I realized a great photo was a true representation of my masterpiece. And it should look as good as the food tastes. Not to mention, the old photo made me cringe. Literally, it kept me up at night.
This is a lovely dish that certainly deserves a lovely photo. And it’s a lovely dish that can be prepared so many different ways. Grilled or Roasted Salmon (or any fresh fish you have on hand), spicy or sweet crema, spicy or sweet slaw, with our without pineapple and/or mango. And if you love avocado as much as I do, toss a slice on top of your taco to complete this lush recipe.
I’ve included some fun options for these tacos in the recipe below. Different ideas to season, additional options for the slaw and the crema… or as my family likes to say “the sauce”.
Delicious Wishes and Loads of Love,
Karista
Grilled Salmon Tacos with Chipotle Lime Crema and Fresh Cilantro Slaw
Serves 4
Ingredients
- For the Salmon
- 1 1/2 lbs fresh salmon filets
- Olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Options: Instead of using my fish spice mixture, feel free to use your favorite spicy fish taco seasoning or Emerils Essence Seasoning also makes a delish option for these tacos.
- For the Chipotle Lime Crema
- ½ teaspoon chipotle chili powder (you may want to begin with 1/4 teaspoon, taste, and then add more if you like)
- 1 cup crème Fraiche or sour cream
- zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- Options: substitute mayonnaise for the sour cream and Sriracha or hot sauce for the chipotle chili powder.
- For the Cilantro Slaw
- 2 cups shredded fresh cabbage
- 1/4 cup chopped fresh cilantro
- ½ cup mayonnaise
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar
- Salt and fresh cracked black pepper
Options: add diced fresh pineapple, mango or papaya to the slaw. If you don’t like cilantro, substitute with sliced green onions.
Garnish
Your favorite salsa or pico de gallo
8 – 10 corn tortillas, steamed or warmed (I either warm them over my grill, gas stove top or in the microwave.
Fresh sliced Avocado (optional)
Lime wedges
Directions
Heat the grill to 400F. Brush the grill racks with oil.
Mix together the chili powder, cumin, oregano, paprika, salt and pepper. Rub the salmon with oil and then sprinkle liberally with the spice mixture.
When the grill is hot, place the salmon flesh side down on the grill. Let the salmon sear and cook for about 4 minutes, and then carefully flip the fish with a wide spatula and grill another 4 minutes, or a little longer for salmon that is cooked through. If the salmon doesn’t want to flip, it’s probably not ready. Just let it sit for another minute or two, turning the heat down if needed. Rule of thumb: fish should cook 10 minutes for every inch of thickness.
Transfer the cooked salmon to a platter to cool.
While the salmon is cooling, whisk together the creme fraiche, chipotle chili powder, lime zest, lime juice and sugar. Season to taste with salt and fresh cracked black pepper. Set aside.
Wisk together the mayonnaise, sugar, cider vinegar and season to taste with salt and pepper. Toss the dressing with the shredded cabbage and cilantro.
Flake the grilled salmon, removing any bones. Fill the steamed tortillas with the grilled salmon, top with chipotle lime crema, your favorite salsa or pico de gallo, and the shredded cabbage with cilantro. Serve with lime wedges and fresh avocado slices. Enjoy!