Grilled Salmon Tacos With Chunky Guacamole Recipes
GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE
Chunky guacamole provides a tasty addition to these grilled salmon tacos. A perfect Mexican dinner that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 15
Steps:
- In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
- In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
- In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
- Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 450 mg, Sugar 2 g, TransFat 0 g
BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA
This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!
Provided by Leah Smart
Categories Main Dish Recipes Taco Recipes
Time 49m
Yield 6
Number Of Ingredients 14
Steps:
- Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
- Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
- Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
- Slice each salmon fillet lengthwise to create 6 pieces.
- Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
- Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g
EASY PALEO GRILLED SALMON & LETTUCE WRAP TACOS WITH AVOCADO SAUCE RECIPE
Steps:
- To save time, you can prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links to those below)
- Season salmon fillets generously with Everyday Seasoning Salt (or your favorite seasoning). Pat fillet lightly to adhere and drizzle each with a little olive oil or avocado oil
- Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)
- In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste
- Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos
- Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with the cole slaw mixture
- Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce
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- Scoop out the flesh of the avocado with a spoon. Place all ingredients in a small food processor and pulse until smooth. Refrigerate until needed.
- Combine all ingredients in a medium bowl and toss to combine. Set aside stirring occasionally until ready to serve.
- Preheat grill to medium-high. Before it gets hot, clean grill grates and grease with a folded paper towel dipped in vegetable oil. Use tongs to hold the paper towel to keep your hands away from the heat.
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- Preheat grill to medium-high heat. In a small bowl combine the chili powder, cumin, coriander, garlic powder, salt and pepper. Pat the salmon dry with paper towels then sprinkle the seasoning mix over the salmon fillets, rubbing it in gently to ensure it doesn't all fall off.
- Oil the grill grates and place the salmon on the grill (flesh side down if using skin-on). Cook for approximately 6-10 minutes depending on the thickness and how well done you like it cooked. Let the salmon rest for several minutes before removing the skin and flaking it apart with a fork.
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- Mash avocado in medium bowl. Stir in drained tomatoes, onion, lime juice, 1/4 teaspoon salt and black pepper to make guacamole. Set aside.
- Spray 12-inch skillet with cooking spray. Heat over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt, chipotle pepper and cumin. Place fish in skillet; cook 2 to 3 minutes on each side or until golden brown and flakes easily with fork (145°F). Serve fish with guacamole.
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- Preheat oven to 400 degrees if you are baking the salmon (options to grill are in the notes section). Line a large baking sheet with parchment paper and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down and sprinkle blackening seasoning on the salmon. Use your fingertips to rub the seasoning evenly all over the salmon. Bake for 15-20 minutes or until salmon easily flakes with a fork. Mine is always perfect at 18 minutes!
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- Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon). You will probably not need to use all of the seasoning mix.
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FISH TACOS WITH GUACAMOLE RECIPES
In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve. In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes. In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until ...
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GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE RECIPES
Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes. Slice each salmon fillet lengthwise to create 6 pieces.
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